CARAMELIZED APPLE CALVADOS

BY CHEF KARIM BOURGI

Brought to you by Washington Apples  washingtonapplesme

Serves 6  | Preparation/Baking time 60 mins

APPLE & CARAMEL COMPOTE

• 2100g Washington Red Delicious apple
• 800g sugar
• 130g clarified butter
• 80g lemon juice
• 15g pectin nh
• 12g sugar
• 90g gelatin mass 220 bloom
• 45g calvados (optional)

TANARIVA-CALVADOS CRÉMEUX

• 350g sugar
• 130g clarified butter
• 680g heavy cream 36% 45g glucose de 38/40
• 2g vanilla bean
• 2g fleur de sel
• 460g Tanariva 33%
• 25g calvados (optional)

BASIC RICE PUDDING

• 300g round-grained Camargue rice
• 185g sugar
• 5g vanilla bean
• 1500g whole milk

BUCKWHEAT SHORTCRUST PASTRY

• 160g bread flour
• 160g buckwheat flour
• 65g cornstarch
• 110g confectioner’s sugar
• 4g salt
• 330g European-style butter
• 20g egg yolks

APPLE-CALVADOS GLAZE

• 750g Absolu Cristal neutral glaze
• 50g apple juice
• 30g calvados (optional)

CARAMEL BISCUIT

1. Use the sugar to make a dry caramel. Deglaze with the hot cream and salt. Add the melted butter.
2. Leave to cool to 30°C.
3. Mix together the dry ingredients and combine them with the eggs and caramel base.

APPLE & CARAMEL COMPOTE

1. Dice the apples finely.
2. Use the larger portion of sugar to make a dry caramel.
3. Deglaze with the clarified butter and add the apples. Cook for 2 minutes.
4. Add in the lemon juice and pectin combined with the smaller portion of sugar.
5. Place this mixture in a container with a slotted cover and finish off by baking it for approx. 35-40 minutes at 150°C.
6. Once it is cooked, you should be left with 4800g of compote. Hydrate the gelatin, mix it with the compote and add in the Calvados.
7. Leave it to cool to 40°C in a container with a slotted cover and use it immediately.

TANARIVA-CALVADOS CRÉMEUX

1. Make a dry caramel using the sugar, add the liquid butter, then deglaze using the hot mixture of cream, glucose, scraped vanilla bean and fleur de sel.
2. Gradually incorporate the Tanariva chocolate.
3. Add the Calvados (optional).
4. Immediately mix using an immersion blender to make a perfect emulsion. Leave to rest in the refrigerator for a few hours.

BASIC RICE PUDDING

1. If you are using a rice cooker, cook the rice, caster sugar, scratched vanilla pods and whole milk for an hour at 97°C.
2. If you are cooking it the traditional way, put all the ingredients in a saucepan on a medium heat and stir it regularly. After cooking, place the rice pudding in a container with a slotted lid and leave it to cool in the refrigerator.

RICE PUDDING MOUSSE

1. Weigh out the basic rice pudding and heat it to 30°C. Make the crème Anglaise and add in the pre-hydrated gelatin. Mix the crème Anglaise into the rice pudding.
2. Cool the mixture to 30°C and add the whipped cream. Pour immediately.

BUCKWHEAT SHORTCRUST PASTRY

1. Sift the flours, starch and confectioner’s sugar.
2. Mix with the butter and sugar. Add the egg yolks.
3. As soon as you have a homogeneous mixture, spread it between two sheets of baking paper.
4. Bake the shortcrust pastry for 15-16 minutes at 150°C on a tray lined with a perforated silicone mat.

BUCKWHEAT PRESSED SHORTCRUST PASTRY

1. Make the buckwheat shortcrust pastry.
2. Grind it down and add in the crispy wheat flake cereal and melted chocolate. Use immediately.

ASSEMBLY

1. Make the caramel sponge and spread 1000g onto a silicone baking sheet in a 57 × 37cm frame.
2. Bake at 340°F (170°C) for 10-12 minutes.
3. Spread 120g of Tanariva crémeux onto each sheet of shortcake and freeze them.
4. Place a sheet of shortcake into a ring 16cm so that the crémeux is on top. Spread on 200g of compote and layer on the second sheet of biscuit so that its crémeux is in contact with the compote.
5. Freeze this, it will be your insert.
6. Line your 18cm ring mold with some Valrhona Signature bubble 3D sheets (ref. 13175).
7. Position a strip of frozen insert vertically inside each Mold. Set to one side in the freezer.
8. Then make the buckwheat shortcrust pastry and spread out each weighing 100g. Leave them to stiffen in the refrigerator.
9. Make the rice pudding mousse.
10. Pour the rice pudding mousse down each side of the insert and place a strip of buckwheat shortcrust pastry on top. Freeze.

FINISHING

1. Make the apple glaze and spray onto the frozen Entremet

APPLE-CALVADOS GLAZE

1. Heat up the Absolu Cristal and apple juice. When it reaches boiling point, add in the Calvados.