Cold puff of crushed Reine des Reinettes with caramel
For 10 servings
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 chopped hazelnuts
10 portions vanilla ice cream
Prepare a well-colored caramel and line each 10 cm charlotte mold.
On a baking sheet, quarter the apples with a little butter and caster sugar, then bake until tender.
Once tender, transfer to a work surface and coarsely crush.
Whip the egg whites to stiff peaks and gently fold into the apple mixture. Fill the molds.
Bake in a 200°C oven in a bain-marie for 20-25 minutes. Cool completely and chill.
Unmold, drizzle with caramel, sprinkle with chopped hazelnuts, garnish with caramelized apple slices, and serve with a quenelle of vanilla ice cream.
Reine des Reinettes (Pippin Queen or Pippin apples) are ideal, though red or green apples or Granny Smith work as substitutes.
