
- Yield: 8 apples (16 servings)
poached apple in cider and pommeau, salted caramel crèmeux, vanilla ice cream, vanilla arlette, calvados sauce
Recipe courtesy of Joffrey Villa, Pastry Chef of Saint Louis Club (St. Louis, Mo.)
Ingredients
- Apples
- Granny Smith apples - 8 ea.
- Apple cider Etienne Dupont 2011 - 75 cl.
- Pommeau de Normandie Le Pere Jules, Plus de 5 ans - 250 gms.
- Cremeux Caramel
- sugar - 100 gms.
- milk - 300 gms.
- vanilla bean - 2 ea.
- egg yolks - 50 gms.
- sugar - 20 gms.
- Elsay / Maizena - 24 gms.
- butter - 160 gms.
- Fleur de sel - 5 gms
- Vanilla Ice Cream
- cream - 500 gms.
- milk - 500 gms.
- egg yolks - 200 gms.
- sugar - 180 gms.
- vanilla beans - 2 ea.
- Vanilla Arlette
- butter - 250 gms.
- powdered sugar - 250 gms.
- egg whites - 5 ea.
- flour - 375 gms.
- vanilla beans - 2 ea.
- squid ink - QS
- Calvados Sauce
- apple cooking juice - 400 gms.
- Calvados “Le Pere Jules” - 100 gms.
- agar-agar - 5 gms
Instructions
Procedure for Apples:
- Peel and core the apples and place them in vacuum bags (Chef's note: I usually do 4 apples per bag).
- Cook the apples with the alcohol sous vide at 85°C for 3 hours. Check the texture of the apple in case they need more times (Chef's note: It depends on how ripe they are).
- The apple should be soft but still hold in shape. Let them rest, then reserve the bags in the fridge until needed.
Procedure for Cremeux Caramel:
- Prepare a dry caramel with 100 grams of sugar and vanilla beans. Add the warm milk and bring to a boil.
- Mix yolks, 20 grams of sugar and Elsay together. Pour in ¾ of the caramel milk mix, then pour the mix into the rest of the milk, then proceed to cook everything until it boils for few minutes, like a pastry cream. Set aside until it cools down to 55°C. Add the butter, Fleur de sel and blend everything with a hand mixer until you have a smooth cream.
- Reserve in a container with a plastic wrap on contact and in the fridge overnight.
Procedure for Vanilla Ice Cream:
- Boil cream, milk, and vanilla together. Add the yolks and sugar previously mixed together.
- Cook until it reaches 83°C. Let cool down then process in ice cream machine.
Procedure for Vanilla Arlette:
- Mix softened butter with powder sugar. Add the whites one by one. Add the flour, vanilla, and the ink (Chef's note: Adjust quantities to taste and desired color).
- Spread the mix with a spatula on a Silpat sheet, very thin.
- Cook 5 to 10 minutes (depending on the thickness) at 180°C.
- Let cool down, then break into pieces of desired size.
Procedure for Calvados Sauce:
- Mix everything together, then bring it to a boil.
- Soft-boil the liquid until the agar is completely melted.
- Let it get cold in the fridge, then mix with a hand blender to soften the sauce.
Assembly:
- On a plate of your choice, pipe 3 dots of caramel cremeux (about 1 inch wide each) and sprinkle some Fleur de sel on top.
- Take an apple out of the sealed bag and slice it into 6 pieces, 3 slices per serving.
- Dampen it on a paper towel, and place them on the cremeux, sharp edges facing up.
- Add a scoop of vanilla ice cream in the middle, then drizzle some sauce on the dessert and on the plate.
- Garnish with 3 pieces of arlette on top when serving.