Apple Croustillant

Ingredients

• Apple compote
• Ingredients for 1 kilo at 100% (Net quantity)
• 0.8 kg Apples (Jonathan)
• 0.175 Liters Syrup (2:1)
• 0.175 liter sWater
• 1pc Vanilla pod (pc)
• Calvados Cream
• Ingredients for 0.4 kilo
• 350gCream 35%
• 30gIcing Sugar
• 30mlCalvados
• 1xVanilla pods
• Caramel Sauce
• Ingredients for 1 liters
• 470g
• 0.5l
• 8ml
• Croustillant
• Ingredients for 1
• 6eaFillo Sheets
• 50gIcing Sugar
• 50gClarified butter
• 1.055 kg Ground Almonds

Instructions

1. 1

   Apple compote

2. 2

   -PEEL, CORE , CUT APPLES INTO 12 WEDGES

3. 3

   -MELT THE SUGAR TO CARAMEL, ADD THE BUTTER

4. 4

   -SAUTE'WITH THE OTHER INGREDIENTS

5. 5

   UNTIL APPLES ARE CARAMELIZED BUT STILL FIRM

6. 6

   Calvados Cream

7. 7

   -Scrape the vanilla pod

8. 8

   -Whip up the cream

9. 9

   -Add the sugar

10. 10

    -When soft tips form, add the calvados

11. 11

    Caramel Sauce

12. 12

    -ADD A LITTLE WATER TO THE SUGAR AND COOK TO A LIGHT BROWN CARAMEL

13. 13

    -WASH DOWN WITH THE CREAM

14. 14

    -SET ASIDE AND LET COL DOWN

15. 15

    -ADD THE VINEGAR

16. 16

    Croustillant

17. 17

    -Butter the fillo sheet

18. 18

    -Sprinkle with Icing Sugar and Ground Almonds

19. 19

    -Crumble together and place in a buttered ring

20. 20

    -Bake at 190°c or until golden brown

21. 21

    -Remove from the oven and let cool down