Cold puff of crushed Reine des Reinettes with caramel
For 10 people
2 kg pippin apples
5 fresh eggs
0.050 kg butter cake
0.500 kg caster sugar
0.120 kg pippin apples
0.100 kg caster sugar
0.150 kg of chopped hazelnuts
10 portions of vanilla ice cream
Prepare a caramel (well colored) and line each charlotte mold with 10cm.
In a baking sheet, quarter the apples with a little butter and caster sugar, put in the oven.
When the apples are tender, remove them to a work surface and coarsely crush them.
Assemble the egg whites until stiff and gently fold them into the apple mixture. Fill the molds with the device.
Cook in the oven (200°C) in a bain-marie for about 20 to 25 minutes. Leave to cool, store in a cold place.
Unmold, drizzle with caramel, sprinkle with chopped hazelnuts and decorate with slices of caramelized apples and serve with a quenelle of vanilla ice cream.
The Pippin Queen or the Pippin are not always easy to find, failing that a red or green apple or Grany Smith will agree.
