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Apple Vanilla Entremet
Elegant entremet based on a Breton shortbread with cinnamon, a vanilla bavaroise and caramelized apples with brown sugar. A refined dessert, ideal for special occasions or to impress your guests.
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Critical Success Points
- • Achieve a homogeneous shortbread dough without over‑working it.
- • Cook the custard to exactly 83 °C to avoid excessive coagulation.
- • Fully dissolve the gelatin before incorporating it.
- • Caramelize the apple dice without turning them into compote.
- • Freeze the entremet long enough before unmoulding.
Safety Warnings
- • Handle the hot oven (170 °C) with kitchen gloves.
- • The custard reaches 83 °C; avoid burns.
- • The torch produces a very hot flame; keep it away from your body and flammable surfaces.
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