My Paris-Rennes
Persone
5
Tempo di preparazione
Difficoltà
Costo
Ricetta creata da :
Jérôme Pendaries, Baker Expert United Kingdom
Momenti della giornata :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Ricetta realizzata con :
Lista degli ingredienti
Base
- 15 mini croissants
- 25 g chopped almonds
Sablé breton
- 150 g unsalted butter
- 130 g sugar
- 3 egg yolks
- 150 g flour
- 50 g buckwheat flour (or classic)
- A pinch of salt
Caramelised apples
- 3 apples (Royal Gala or other)
- 20 g butter
- 30 g sugar
- 100 g cider (or apple juice)
Caramel and bergamot Chantilly cream
- 410 g liquid cream
- 150 g sugar
- 75 g salted Butter
- 6 drops of essential oil of bergamot (or lemon zest)
Almond Chantilly cream
- 180 g marzipan
- 150 g liquid cream
- 120 g additional liquid cream
- 35 g crème fraîche
Fasi della preparazione
- Start by making the sablé breton by mixing together the softened butter, sugar and egg yolks, and then add the flour and salt. Roll out the dough to 4-5 mm thick, cut 10 cm discs with a hole in the centre and refrigerate.
- Put the croissants on the sablé breton in papillote moulds, sprinkle with the chopped almonds and bake at 170°C for 16 minutes. Leave to cool.
- Peel and dice the apples, caramelise them in a pan with the butter and sugar, add the cider and simmer until reduced to a syrup. Put to one side.
- Make the salted caramel and bergamot Chantilly cream. Dry melt the sugar in a saucepan until small bubbles appear, then add the hot liquid cream, salt and essential oil of bergamot. Leave to cool, then whisk the chilled cream until light and frothy.
- Make the almond Chantilly cream. In a saucepan, heat the marzipan with some of the liquid cream until it dissolves. Leave to cool. Whip the additional liquid cream until it forms soft peaks and incorporate it into the marzipan base. Add the crème fraîche. Refrigerate until needed.
- Grill the almonds in the oven at 170°C, then make a caramel with the sugar and a little water. Coat the almonds and leave to cool. Finally, mix with the orange juice and zest to make a praline.
- Put the croissants in half and spread the base with a layer of almond praline.
- Put the caramelised diced apple on the croissants for a fruity, melt-in-the-mouth touch.
- Using a piping bag, alternate the caramel Chantilly with the almond Chantilly on the croissants, then close.
- Decorate with sprinkled icing sugar, chocolate decorations, almond caramel and creations using apples.
Consiglio dello chef
Serve with custard and Calvados ice cream!