ingredients:
Crumble
70g cold butter cut into cubes
70 g of flour
50 g almond powder
100 g brown sugar
50 g oatmeal
1 teaspoon of cinnamon powder
Caramel
100 g caster sugar
2 tablespoons (30 ml) water
25g of butter
80 ml whipping cream
Whipped cream
375 ml whipping cream
2 tablespoons caster sugar
1 or 2 apples, peeled and cut into small
cubes
Preparation:
Prepare the crumble
Preheat the oven to 180 degrees C.
Sift the flour and add the sugar,
almonds, cinnamon and oatmeal and
mix well.
Add the diced butter and incorporate it with
your hands until the mixture is
lumpy wet.
Spread the mixture evenly in a dish
covered with parchment paper.
Bake 15 minutes until
mixture hardens and stabilizes a bit. Let
cool completely.
Prepare the caramel
Dissolve the sugar in the water in a
heavy-bottomed saucepan over medium heat,
let heat until the sugar
begins to change color (at this point
be very careful not to overheat the
sugar), stir with a wooden spoon.
Once all the sugar has changed color
remove from fire. Gently add the butter
and the cream and mix well. Lower the
flame and put everything on low heat.
Continue cooking while stirring
constantly until the sugar gets
dissolves completely and that the caramel
becomes smooth - about 2-3 minutes.
Remove from heat and immediately move into
glass bowl. Cool completely.
Beat the whipped cream with the sugar
powder until firm. To transfer
in a piping bag.
For cut-up apples, they can be
use as they are or make them soften a
little over low heat with a tablespoon of
butter and a little sugar, a pinch of
cinnamon…
Dressing glasses:
Put a thin layer of cream at the base
verrines, then a thin layer of
caramel, sprinkle generously with
crumble then put on the cubes of
apples, a layer of ... whipped cream and
and so on
Decorate with a small fillet of caramel.
Keep refrigerated until the moment
to serve (it is possible and even desirable
to prepare one or two days in advance).
