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GA LETTE DES ∫RO I S ∫
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Frangipane Filling • Pastry Cream • Caramelized Apples • LeCoq Frozen Puff Pastry Dough
1 Fr a n g ipa n e F illin g Grand Reserve Butter 83% Granulated Sugar Whole Eggs Almond Flour Crescendo Vanilla Paste
150 G 150 G 150 G 150 G 1 tsp
Mix soft butter with the sugar, add the eggs in several steps, add vanilla, finish with the almond powder.
2 P as t r y C re a m F illin g Whole Milk Granulated Sugar Egg Yolks Elsay Powder Crescendo Vanilla Paste
250 G 45 G 40 G 8G 1 tsp
Bring milk with 2/3 of the sugar and the vanilla to a simmer. In a bowl, mix egg yolks with remaining sugar and pastry cream powder. Mix part of the hot milk into the egg yoks mixture, bring back to the stove and cook for 2 minutes. Once cool, add the Frangipane.
3 Ca r am e liz e d Ap p le s 3 Apples (peeled and cubed) Granulated Sugar 100 G Grand Reserve Butter 30 G Honey 40 G Warm Heavy Cream 45 G
Cook the apples with the sugar until beginning of a caramel stage, add the butter and honey, continue to cook for a few minutes, then deglaze with the warm cream. Set aside to cool down.