Confit Apple, Crème Fraîche Crème, Sable, Granny Smith Apple Sorbet, and Apple Jus

Adapted by
November 2011
Yield: 8 Servings


Confit Apple
10 apples, cored, peeled, and quartered
500 grams sugar
200 grams water
Crème Fraîche Crème
5 grams gelatin sheets
250 grams heavy cream
250 grams crème fraîche
25 grams fresh lemon juice
500 grams all-purpose flour
250 grams
5 grams salt
20 grams baking powder
5 egg yolks
200 grams sugar
2 vanilla beans, scraped
Granny Smith Apple Sorbet
500 grams milk
750 grams green apple purée
200 grams sugar
113 grams glucose powder
16 grams stabilizer 64S
Apple Jus
10 apples
apple cider vinegar


Confit Apple:

In a sautée pan over medium-low heat, caramelize the sugar to a golden amber color. Transfer the caramelized sugar onto a silicone baking mat and allow it to cool. Grind the sugar in a food processor and pass through a chinois. Preheat the oven to 225°F. Combine the apples, ground sugar, and water in a hotel pan. Cover the hotel pan with aluminum foil and cook at 225°F for 1½ hours. Keep the pan covered and allow the apples to cool; refrigerate overnight. The next day, preheat the oven to 275°F. Remove the apples from the hotel pan, reserving the liquid. Trim the apples to fit inside a ring mold. Spoon some of the reserved liquid over the apples and bake at 275°F for 15 minutes. Transfer the apples to the freezer and chill for 25 minutes. (At this point, the apples are at the prefect temperature for pressing.) Gently press the apples down inside of the ring mold. Reserve in the refrigerator.
For the Crème Fraîche Crème:

Bloom the gelatin in cold water; once pliable, remove the sheets and squeeze out the excess moisture. In a saucepan, heat 100 grams of the heavy cream to 110°F, warm enough to melt the gelatin. Combine the bloomed gelatin with the warmed cream. Whip the rest of the heavy cream, the crème fraîche, and the lemon juice together in a mixer on medium speed until soft peaks form. Transfer the Crème Fraîche Crème to a pastry bag and reserve.
For the Sablé:

Preheat the oven to 338°F. Combine the flour, butter, salt, and baking powder in a standing mixer with the paddle attachment. In a separate bowl, emulsify the egg yolks, sugar, and vanilla seeds. Add the egg mixture to the flour mixture and combine thoroughly. Roll the dough to a thickness of 3 millimeters. Cut the dough to the size of the ring mold for the apples. Bake the dough in the oven until golden brown.
For the Granny Smith Apple Sorbet:

Combine the milk, green apple purée, sugar, glucose powder, and stabilizer. Process in an ice cream machine according to the manufacturer’s instructions.

Apple Jus:

Core and peel 10 apples, reserving peels. Cover the apples with water; bring to a boil, and reduce the heat to a simmer for 45 minutes. Strain and reserve the apple stock. In a large saucepan over medium heat, caramelize the reserved apple peels with a little butter. Deglaze the pan with apple cider, add the apple stock, and cook over medium heat for 25 minutes. Strain and reduce by half.

To Assemble and Serve:

Pipe a small amount of the Crème Fraîche Crème onto the baked apple ring. Sandwich a Sablé on top. Using a flat spatula, flip the apple ring over and onto a plate. Scoop a quenelle of Granny Smith Apple Sorbet on top and finish with Apple Jus tableside.