Apple Vanilla Entremet

Ingredients

• 100 g Sea salt butter (softened in microwave)
• 100 g Granulated sugar
• 150 g All-purpose flour
• 6 g Baking powder (½ packet)
• 2 g Ground cinnamon (1 small teaspoon)
• 5 Egg yolks (2 for the shortbread, 3 for the bavaroise)
• 200 ml Whole milk
• 1 Bourbon vanilla bean (split lengthwise)
• 50 g Granulated sugar (bavaroise)
• 400 ml Heavy cream 30% fat (200 ml for the bavaroise, 200 ml for the whipped cream)
• 3 Gelatin sheets (pre‑soaked in cold water)
• 3 Apples (Golden type, peeled, cored and diced)
• 30 g Brown sugar
• 20 g Unsalted butter (for the caramelized apples)
• ½ Lemon juice (to prevent oxidation of the apples)
• 2 c. à soupe Cocoa powder (for the finish)
• 50 g Decorative chocolate (for water droplets and final decoration)

Instructions

1. Prepare the Breton shortbread dough

   Soften the butter in the microwave on low power, add the sugar, sift the flour, cinnamon and baking powder, incorporate the egg yolks and mix until a homogeneous dough forms. Shape into a ball, wrap in cling film and refrigerate 45 minutes.

   Time: PT1H

2. Roll out and bake the shortbread

   Lightly flour the work surface, roll out the dough with a rolling pin, place it in the greased 20 cm ring, press the edges with your fingers. Bake 15‑20 minutes at 170 °C. Remove and let cool 10 minutes on a rack.

   Time: PT30M

   Temperature: 170°C

3. Prepare the vanilla bavaroise

   Soften the gelatin in cold water (5 min). Heat the milk with the split vanilla bean. Whisk the egg yolks with the sugar, then pour the hot milk over the mixture while whisking. Return everything to the saucepan and cook to 83 °C (about 7 min). Remove from heat, strain, add the squeezed gelatin and mix. Let cool to room temperature (≈30 min).

   Time: PT45M

   Temperature: 83°C

4. Whip the cream

   Place the bowl and whisk in the freezer for 5 minutes. Pour the very cold heavy cream and whisk until stiff peaks form.

   Time: PT10M

5. Caramelize the apples

   Peel, core and dice the apples. Drizzle with lemon juice. Melt the butter in a pan, add the dice, cook 5 minutes, then add the brown sugar and continue 3 minutes until a beautiful caramel colour develops while keeping the dice firm. Spread on a plate and let cool.

   Time: PT15M

6. Fold the whipped cream into the bavaroise

   If the bavaroise base has set too much, gently re‑warm it in a bain‑marie. Add one third of the whipped cream, mix, then fold in the rest delicately to preserve volume.

   Time: PT5M

7. Assemble the entremet

   Place the shortbread on parchment paper, set the ring, pour a first layer of bavaroise along the sides, fill the bottom, arrange the cooled apple dice, cover with the remaining bavaroise and smooth with a palette knife. Place in the freezer until fully set (≈1 h).

   Time: PT20M

8. Freezing

   Leave the entremet in the freezer for about 1 hour until completely firm.

   Time: PT1H

9. Unmould, caramelize the ring and decorate

   Place the mold on a slightly smaller support, heat the underside of the ring with a kitchen torch until it releases, remove the ring, dust the top with cocoa powder, decorate with chocolate droplets and a chocolate garnish ring.

   Time: PT10M

Nutrition Facts

Calories

549

Protein

5,6 g

Carbohydrates

44 g

Fat

33 g

Fiber

1,5 g