Pâtisserie

Apples, Dulcey and cinnamon

5j recipe

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Apples, Dulcey and cinnamon
5j recipe
ingredients
  • 425 g Diced apples
  • 80 g Caster sugar
  • 60 g Elle&Vire Excellence whipping cream
  • 25 g Sugar
  • 9g Sosa Fruit Pectin NH
  • 1 whole BIO Thiercelin 1809 cinnamon stick
preparation

Make caramel with the first quantity of sugar and cook down with the hot cream. Add the apples and cook over low heat until done and nice and glossy.
Add the pectin NH mixed with the second quantity of sugar off the heat then bring back to the boil. Pour into moulds and blast chill.

details

Store for up to 7 days at +4° C or 30 days at -18° C.

ingredients
  • French Brick pastry as needed
  • 100 g Sosa Dextrose
  • 100 g Icing sugar
  • 200 g Liquid concentrate 99% clarified butter
  • 1 pc BIO Vanilla Bourbon Madagascar Thiercelin 1809 14–22 cm
preparation

Melt the clarified liquid butter and add the icing sugar mixed with the vanilla paste.
Overlay two sheets of brick pastry, brushing clarified butter between each sheet.
Bake at 160° C until golden brown.

details

Storage: room temperature.

ingredients
  • 100 g Caster sugar
  • 120 g Elle&Vire Excellence whipping cream
  • 80 g Sosa glucose syrup
  • 60 g Condensed milk
  • 150 g Elle&Vire 84% extra-dry sheets of butter
  • 1 g Salt
  • 1 pc BIO Vanilla Bourbon Madagascar Thiercelin 1809 14–22 cm
  • 1 whole BIO Thiercelin 1809 cinnamon stick
preparation

In a saucepan, caramelise the sugar and glucose syrup at 185° C.
Cook down the caramel with butter followed by hot cream with condensed milk and vanilla.
Add salt and mix well until glossy and well-emulsified.
Leave to rest overnight at +4° C.

details

Store for up to 14 days at +4° C or 30 days at -18° C.

ingredients
  • 315 g Whole milk
  • 135 g Elle&Vire Excellence whipping cream
  • 90 g Whole eggs
  • 10 g Caster sugar
  • 300 g Dulcey 35% blond Valrhona chocolate
  • 4 g Sosa bovine gelatine powder
preparation

Heat the milk and cream to boiling point.
Combine the eggs mixed with the sugar then return to the heat and cook at 84–85° C. Pour the hot custard over the couverture and hydrated gelatine. Mix until the ganache is smooth and glossy. Pour and allow to crystallise.

details

Store for up to 3 days at +4° C or 30 days at -18° C.

ingredients
  • 592 g Whole milk
  • 83 g Elle&Vire Excellence whipping cream
  • 45 g Low-fat milk powder 1% Mg
  • 20 g Sosa Dextrose
  • 100 g Egg yolks
  • 60 g Caster sugar
  • 20 g Sosa inverted sugar
  • 80 g Sosa cold Procrema 100 stabiliser
  • 1 whole BIO Thiercelin 1809 cinnamon stick
preparation

Heat the liquids together with the milk powder to 45° C.
Add all the dry ingredients along with the egg yolks.
Cook the mixture at 85° C then add the cinnamon stick.
Allow the base to rest for 8 hours then mix to homogenise.
Blend in a food processor.

details

Store at -18° C.

Assembly and finishing

Adorn with the soft caramel in an abstract manner. Stuff the brick pastry cylinders with Dulcey 35% Intense cream and lay alongside the apple tatin. Finish off the dessert with a quenelle of cinnamon gelato.