Breton shortbread with apple compote

Salted butter caramel Spheres

4 pers

1 h

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LIST OF INGREDIENTS

Breton shortbread

40 g egg yolk

70 g caster sugar

75 g butter

2 g fleur de sel

100 g flour

10 g baking powder

Apple compote

4 Golden Delicious apples

100 g sugar

50 g honey

50 g white rum

Penja pepper

Ricotta cream

100 g ricotta cheese

30 g mascarpone

90 g whipped cream

Zest of one lime

1 vanilla bean

Presentation

Slivers of roasted peanuts

Salted butter caramel Spheres

Recipe by Chef Eric Stéphan

Step 1

The Breton shortbread

Beat the softened butter with the sugar and egg yolk until pale. Add the salt, flour and baking powder. Mix to a smooth dough. Put aside. Roll out the pastry to a thickness of 5 mm. Using a pastry cutter, cut out circles for baking. Bake at 170°C until golden brown.

Step 2

The apple compote

Peel and dice the apples. Place them in a frying pan with the sugar and honey and cook gently. Add the coarsely ground pepper. Flambé with rum, then continue cooking gently until you obtain the consistency of compote.

Step 3

The ricotta cream

Thin the ricotta with the mascarpone, lime zest and vanilla. Gently fold in the whipped cream, then chill in the fridge.

Step 4

Presentation

Arrange the Breton shortbread in a cooking ring, then top with the apple compote. Remove the ring and place a generous quenelle of ricotta cream on top. To finish, decorate with a Salted butter caramel Spheres and a few peanut slivers.

Breton shortbread with apple compote

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