Apple Caramel "Croquant" with Granny Smith Sorbet
Vincent Maillard recipe at Hostellerie le Levernois. Flavors of Burgundy. Chef: Vincent Maillard.
⏱️ Prep: 20 min
Ingredients
| 75 g (5 tbsp.) | sugar (for caramel craquant) | |
| 50 g (3 tbsp.) | butter | |
| 25 g (5 tsp.) | glucose | |
| 2 tbsp. | 30 ml | water |
| 1 g (1/4 tsp.) | pectin | |
| 40 g (3 tbsp.) | sugar for the caramel (apple caramel cream) | |
| 500 ml (2 cups) | apple juice | |
| 5 | egg yolks | |
| 40 g (4 tbsp.) | cornstarch | |
| 40 g (3 tbsp.) | sugar | |
| 200 ml (3/4 cup) | whipping cream, whipped | |
| 2 | apples (roasted) | |
| 60 g (4 tbsp.) | sugar (roasted apples) | |
| 60 g (1/4 cup) | butter (roasted apples) | |
| 300 g (10 oz.) | Granny Smith apple pulp | |
| 200 ml (3/4 cup) | water (sorbet) | |
| 100 g (1/2 cup) | sugar (sorbet) | |
| 4 tbsp. | 60 ml | whipped cream |
| 2 tbsp. | 30 ml | "fine de bourgogne" (brandy distilled from Burgundy wine) |
| 1 tbsp. | 15 ml | icing sugar |
| 50 g (3 tbsp.) | sugar (caramel sauce) | |
| 50 g (3 tbsp.) | liquid crème fraîche or heavy cream |
Instructions
Flavors of Burgundy — Vincent Maillard. Total time: 15 to 30 minutes. Preparation time: 20 minutes. Cooking time: A few minutes. Drying time: 2 hours. Difficulty: Requires a certain dexterity. Preheat oven to 180°C (350°F).
Chef's Note: Vincent Maillard recipe at Hostellerie le Levernois.
Caramel "Craquant"
- Combine the pectin and sugar; in a saucepan, melt the butter and glucose.
- Combine the two mixtures, add the water and bring to a boil.
- On a non-stick baking sheet, spread into four discs about 15 cm (6") in diameter.
- Bake in a 180°C (350°F) oven for 10 minutes.
- Remove from the baking sheet and place each disc on the back of a bowl.
Light apple caramel cream
- Melt 40 g (3 tbsp.) sugar and cook until it caramelizes.
- Add the apple juice, bring to a boil and pour over the mixture of egg yolks, sugar and cornstarch; mix well, return to the heat and cook over low heat until it comes to a boil.
- Cool and fold gently into the whipped cream.
Roasted apples
- Peel and quarter the apples; roast with the sugar and butter until nicely colored.
Granny Smith sorbet
- Bring the water and sugar to a boil; pour this syrup over the blended apple pulp. Place in an ice-cream or sorbet maker to freeze.
Apple chips
- Cut some very thin (1 mm) slices of apple.
- Place on a sheet of parchment paper.
- Brush with melted butter and sprinkle with sugar.
- Dry in a 90°C (180°F) oven for 2 hours.
Light "Fine de Bourgogne" Cream
- Combine all the ingredients.
Caramel Sauce
- Cook the sugar to a caramel.
- Add the crème fraîche and let cool.
Assembly
- Place the "craquant" on a plate; add the light apple caramel cream and roasted apples.
- Add a scoop of sorbet, stick an apple chip in the center and pour ribbons of caramel sauce and "fine de Bourgogne" cream around the plate.