Apple crumble with
– sweet pâté,
– diced apples with cinnamon,
– pecan crisp,
– vanilla ice cream.
Material used
– 6-cavity silikomart cylinder mould
– Tefal baking tray
– Baking paper
– Silikomart truffle mould x15
– Circular cookie cutter
Ingredients
Sweet dough
150g flour60g sugar60g brown sugar110g butter Cinnamon powder
Pecan crisp50g Pecan Praline40g white chocolate30g Crêpes dentelles
Vanilla ice cream
2-3 Golden applesPowdered sugarCinnamonA little water
For 4 to 5 crumbles
Pecan crumble50g Pecan Praline40g white chocolate30g Crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using a cookie cutter. Place in freezer.
Sweet dough150g flour60g sugar60g brown sugar110g butter Cinnamon powder
Mix all ingredients with your fingers.
Fry the apples, cut into small pieces, in a saucepan with a little caster sugar, cinnamon and a tiny splash of water until golden brown.
Divide the diced apples among the silikomart cylinder moulds, leaving room for the crumble mixture.
Spread the crumble batter over the top and bake at 180°C for around 10-15 minutes.
Leave to cool, then place each crumble on a disc of pecan praline crumble.
Fill the silikomart truffle mould with vanilla ice cream, packing the ice cream well. Unmold and place on top of crumble just before serving.
I decorated with a mint leaf and a small sheet of edible gold.
