• 8 Juliet® apples
• 4 egg yolks
• 40 cl of cream
• 200 gr of sugar + • Brown sugar
• 35 gr of butter
• 30 gr of buckwheat flour
• 8 Juliet® apples
• 4 egg yolks
• 40 cl of cream
• 200 gr of sugar + • Brown sugar
• 35 gr of butter
• 30 gr of buckwheat flour
Preheat the oven to 120°.
Cut the apples in half. Allow 3 halves per person for the custard.
Scoop out the flesh. Beat the yolks with 75 gr of sugar, the cream, and the apple flesh. Divide the mixture among the apple halves.
Bake for 1 h. Set aside.
Cut the remaining apples into cubes and sauté them.
Cream together the butter, 25 gr of sugar, and the buckwheat.
Bake for 15 minutes.
WELL, you’re the chef… Make some caramel. Pour it onto a baking sheet.
Sprinkle the apples with brown sugar and caramelize them with a blowtorch. Fill the glasses with apple cubes, then top with the buckwheat crumble.
Garnish.