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Caramel Apple and Praline Entremet

Recipe by Chef Sylvain - Long live pastry!

An elegant entremet composed of a chocolate Breton shortbread, a light praline ganache, caramelized apple dice coated in a soft caramel. Perfect for special occasions or to impress your guests.

HardFrenchServes 8

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Source Video
4h 55m
Prep
1h 25m
Cook
46m
Cleanup
7h 6m
Total

Cost Breakdown

$18.35
Total cost
$2.29
Per serving

Critical Success Points

  • Soften the butter without melting it
  • Baking the shortbread: watch the colour to avoid drying out
  • Incorporating the hot caramel into the cream: avoid splatters and sugar crystallization
  • Whipping the ganache: the ganache must be well chilled before whisking
  • Unmoulding after freezing: the ring must be removed gently to avoid damaging the decoration

Safety Warnings

  • The caramel and hot cream are very hot; wear kitchen gloves.
  • Never leave the sugar unattended while cooking the caramel to avoid burns.
  • Use a sharp knife for unmoulding to reduce the risk of slipping.

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