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Entremet pomme vanille
Entremet élégant à base d'un sablé breton à la cannelle, d'une bavaroise à la vanille et de pommes caramélisées à la cassonade. Un dessert raffiné, idéal pour les grandes occasions ou pour impressionner vos invités.
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Cost Breakdown
Critical Success Points
- • Obtenir une pâte sablé homogène sans la sur‑travailler.
- • Cuire la crème anglaise à exactement 83 °C pour éviter la coagulation excessive.
- • Faire dissoudre complètement la gélatine avant de l’incorporer.
- • Caraméliser les dés de pommes sans les réduire en compote.
- • Congeler l'entremet suffisamment longtemps avant le démoulage.
Safety Warnings
- • Manipuler le four chaud (170 °C) avec des gants de cuisine.
- • La crème anglaise atteint 83 °C ; éviter les brûlures.
- • Le chalumeau produit une flamme très chaude ; le diriger loin du corps et des surfaces inflammables.
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