Apple and Cinnamon Crémeux Slice
A delightful dessert with contrasting textures of fresh and baked fruit, crisp pastry, and a creamy filling.
by Jodi MacKinnon (QFG)
Apple and Cinnamon Crémeux Slice
Prep time
Prep Time
0 mins
Cook time
Cook Time
0 mins
Total time
Total Time
0 mins

Ingredients:

Puff Pastry Base
  • 1 sheet pre-rolled puff pastry
  • 1 tbsp icing sugar
Baked Apple Layer
  • 1 tbsp sugar
  • 1/4 cup Calvados
  • 1 tsp butter
  • 3 Granny Smith apples (peeled and cored)
Cinnamon Crémeux
Apple Salsa
  • 1 Granny Smith apple (cored)
  • 1 tbsp icing sugar
  • 1 tbsp lemon juice

Instructions:

Pastry Base
  1. Preheat an oven to 350º F. Gather two baking sheets of equal size.
  2. Place the puff pastry on a baking sheet and sprinkle with icing sugar. Cover with another baking sheet, so the pastry does not rise while baking, and bake until golden brown.
Baked Apple Layer
  1. Combine the sugar, Calvados, and butter in a saucepan over medium, occasionally stirring until sugar dissolves. Set aside and let cool.
  2. Use a mandolin or knife to cut the apples into thin slices. Place a layer of apple slices on a baking sheet and drizzle with Calvados syrup. Repeat until all apple slices and syrup are used. Bake until apples are soft.
Cinnamon Crémeux
  1. Soften the gelatin in cold water and squeeze out excess water.
  2. In a saucepan heat the cream, milk, and vanilla over medium-high heat. Whisk together the egg yolks and sugar until smooth. Slowly pour one-third of the cream mixture into yolk mixture, whisking vigorously to temper. Scrape the mixture from the bowl into the saucepan and reduce heat to medium. Stir constantly until mixture is thick and coats the back of a spoon. Remove from heat
  3. Stir in the gelatin, white chocolate, and cinnamon powder. Pour into a square baking tin and refrigerate until set
Apple Salsa
  1. Dice the granny smith apple into bite-sized pieces. Sprinkle with 1 tablespoon icing sugar and 1 tablespoon lemon juice.
Assembling
  1. Cut the puff pastry, baked apple layer, and crémeux into equal size rectangles. Stack each layer beginning with pastry and ending with crémeux. Garnish with salsa and serve.

Start writing here...

Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.


Se connecter pour laisser un commentaire.
Pink Praline Brioche
Praline Rose as the French call it, has a long history, specifically in Lyon, France, where you will find its beautiful pink hue, studding everything from brioche and financier to the classic tarte au praline rose.