Verrines With Caramelized Apples - A Step By Step Recipe With A Photo

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Verrines With Caramelized Apples - A Step By Step Recipe With A Photo
Verrines With Caramelized Apples - A Step By Step Recipe With A Photo

Video: Verrines With Caramelized Apples - A Step By Step Recipe With A Photo

Video: Verrines With Caramelized Apples - A Step By Step Recipe With A Photo
Video: Caramel Apple Pudding Recipe - Crème Caramel - Caramel Apple Dessert Recipe 2024, March
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A wonderful airy dessert for a perfect end to the holiday. See how to make caramelized apple verrines.

Cooking description:

Delicious and light dessert with caramelized apples is prepared very quickly. It turns out to be incredibly tasty and beautiful. Such mini-cakes will not leave indifferent either adults or children. I highly recommend preparing such a dessert for a festive table for you and your guests.

Purpose: On the banquet table

Main ingredient: Fruit / Apples / Caramel

Dish: Desserts / Sweet

Cuisine geography: French / European

Ingredients:

  • Apple - 2 Pieces
  • Cane sugar - 50 Grams
  • Butter - 150 Grams
  • Wheat flour - 80 grams
  • Almond flour - 50 grams
  • Sugar - 150 Grams
  • Cinnamon - 1 Pinch
  • Milk - 250 Milliliters
  • Yolks - 2 Pieces
  • Corn starch - 20 grams
  • Cream - 450 Milliliters
  • Powdered sugar - 145 Grams
  • Chocolate - 75 Grams
  • Egg - 1 Piece
  • Kaka - 15 Grams

Servings: 3

How to make Caramelized Apple Verrines

In a bowl, combine butter, cane sugar, wheat and almond flour (50 g of all ingredients), a pinch of cinnamon and rub the ingredients with your hands into crumbs. Spread the dough on a baking sheet with parchment, spread evenly. Place in the freezer for 10 minutes, then bake in the oven at 160 degrees for 15 minutes until golden brown. Peel the apples, cut into medium cubes, and place in a saucepan. Add 30 g butter, 100 g sugar and one teaspoon of cinnamon. Heat the mass until the sugar dissolves, stirring constantly, cook for a couple of minutes. Transfer to a bowl and let cool completely. Add a teaspoon of cinnamon to 250 ml of milk, place in a saucepan over low heat and heat. Combine the yolks and 50 g of sugar, add 20 g of cornstarch and stir. Pour some of the milk into the yolk mass,stirring constantly. Return the entire mixture back to the saucepan, boil until thick. Pour the chocolate mixture into the hot creamy mass and stir well. Cover with plastic wrap and let cool. After cooling, add 50 g of butter to the cream. Whip 150 ml of cold cream with a mixer and add portions into the chocolate cream. In a mixer bowl, add 20 g of butter, 45 grams of powdered sugar, beat until fudge. Add 1 egg and beat again. Add 30 g flour and 15 g cocoa. Stir well and place in a silicone mold. Bake in the oven at 160 degrees for 8-12 minutes. Whip 300 ml of cold cream with 100 g of icing sugar. Transfer the cream to a pastry bag. After cooling, add 50 g of butter to the cream. Whip 150 ml of cold cream with a mixer and add portions into the chocolate cream. In a mixer bowl, add 20 g of butter, 45 grams of powdered sugar, beat until fudge. Add 1 egg and beat again. Add 30 g flour and 15 g cocoa. Stir well and place in a silicone mold. Bake in the oven at 160 degrees for 8-12 minutes. Whip 300 ml of cold cream with 100 g of icing sugar. Transfer the cream to a pastry bag. After cooling, add 50 g of butter to the cream. Whip 150 ml of cold cream with a mixer and add portions into the chocolate cream. In a mixer bowl, add 20 g of butter, 45 grams of powdered sugar, beat until fudge. Add 1 egg and beat again. Add 30 g flour and 15 g cocoa. Stir well and place in a silicone mold. Bake in the oven at 160 degrees for 8-12 minutes. Whip 300 ml of cold cream with 100 g of icing sugar. Transfer the cream to a pastry bag. Stir well and place in a silicone mold. Bake in the oven at 160 degrees for 8-12 minutes. Whip 300 ml of cold cream with 100 g of icing sugar. Transfer the cream to a pastry bag. Stir well and place in a silicone mold. Bake in the oven at 160 degrees for 8-12 minutes. Whip 300 ml of cold cream with 100 g of icing sugar. Transfer the cream to a pastry bag.

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