Chef's Recipe: Granny Smith Vanilla Dessert

This dessert recipe entitled "Granny Vanilla" was developed and shared by Chef trainer Dimitri BÉCHEZ ( his Instagram ), using the PET IT H45mm 30x40cm half-frame mold .

• 150g butter
• 1g fleur de sel
• 100g icing sugar
• 25g almond powder
• 50g eggs
• 250g flour
  
  

Rub the butter and powders together until they resemble coarse breadcrumbs.
Add the eggs all at once and mix gently.
When the dough is smooth, stop mixing. Spread it directly between two sheets of paper to a thickness of 2mm and pre-bake in a 30x40cm frame.

• 75g almond powder
• 75g flour
• 225g icing sugar
• 157g egg whites
• 190g brown butter
• 200g diced apples
  
  

Sift the icing sugar and flour.
Mix the dry ingredients together. Add the egg whites.
Pour in the boiling brown butter and mix until you obtain a homogeneous mixture.
Pour the mixture onto the shortbread base, arrange the apples on top, then bake at 170°C for approximately 10 minutes. Cover with cling film as soon as it comes out of the oven.

• 600g green apple puree
• 180g lime juice
• 80g sugar
• 20g pectin
• 2g guar gum
• 600g brunoise granny smith
• 75g Apple
  
  

Heat the purees to 40°C.
Add the sugar, which has been previously mixed with the pectin. Bring to a boil.
Cut the apples into a brunoise, place them at the bottom of the frame, pour in a small amount of jelly and freeze.
Then pour the rest over to prevent the apples from rising too much to the surface.

Boil the milk, cream, milk powder and pod.
Whisk the egg yolks with the sugar until pale.
Cook the cream. Add the softened gelatin.
Cool directly to 30°C.
Smooth the Bavarian cream and fold in the whipped cream.
Use directly.

• 300g water
• 450g sugar
• 10g NH pectin
• 165g glucose
• 120g gelatin mass
  
  

Bring the water and most of the sugar to a boil, keeping some to mix with the pectin.
Add the sugar/pectin mixture and bring to a boil for 2 minutes. Add the glucose and gelatin.
Refrigerate before use.

For entremets assembled in a plastic frame, assemble in reverse: pipe the vanilla mousse into the bottom of the frame, over the frozen jelly, then place the biscuit on top, smooth and freeze.
Glaze using neutral icing heated to 45°C.
Remove from mold and trim the edges, cut out 10 individual pieces measuring 3cm wide by 12cm long.
Decorate with a beautiful piping along the length of the slice and wedges of Granny Smith apple as well as edible leaves.

Enjoy your meal!