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Flaky pastry to the apples

Flaky pastry to the apples

Restaurant : Auberge des 21

INGREDIENTS

GLAZE

  • 350 ml milk
  • 5 yellow eggs
  • 100 g sweetens
  • 250 ml cream
  • 100 ml syrup of maple
  • 50 g walnut of minced Grenoble

INSTRUCTIONS

  1. Roll the flaky pastry and to place it in one grinds round of 4''. Reserve. Peel and épépiner the apples and to cut them in dice. To do them to cook in the maple syrup until they are stretched.
  2. To deposit them in the lowers. Mix together the egg, Sugar, the almond powder, Sugar to freeze and the cream and pour on the apples. Put to the refrigerator and leave to rest 10 minutes. Cook to the oven to 350 degrees F of 15 to 20 minutes.

GLAZE

  1. Let milk heat, the cream and the maple syrup. Whiten the yellow ones of eggs with Sugar. Deposit the mixture of hot milk on the yellow ones of eggs.
  2. Do to heat again until the mixture tablecloth the over of a spoon of wood. Cool and toil in a sorbetière. Serve the hot tartelette with an ice ball to the maple.

COMMENTS

Chef cuisinier de l'Auberge 21
Situ: 621, rue Mars
La Baie (Qubec, Canada)
G7B 4N1
Tl. : 418 697-2121
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