I have long been wanting to create the latest craze of the Internet, Entremet. You may know them as the shiny cream cakes you see people post, with mirror like glaze. As it is fall season here in Seattle I wanted to take advantage of the great apples Washington has to offer. This is my take on a classic Norwegian dessert – Tilslørte Bondepiker. Traditionally it is layers of apple compote, whipped cream, and toasted breadcrumbs in butter. Inspired by Savour School in Australia I created my own Entremet staying true to the flavors of the original dessert, but also elevating it to the next level.
2kg Honey Crisp Apples (Peeled and Cored)
5g Malic Acid (Adjust to your level of tartness)
Cut the apples in to medium sized cubes and stew them down with sugar over medium-low heat until you get a jammy apple compote. Remove from heat and add Calvados and Malic Acid. There is going to be sweetness in other layers, so you really want to make the apple’s tartness come forward, but not a full lip-puckering tart. Allow to cool to room temperature. Using a cheese cloth, drain most of the excess water from the apples if there is any. This will ensure that you have a nice firm texture of apple. Create a 2-3mm even layer on a baking sheet and place in freezer.
2g Vanilla Extract
260g Pastry Flour
5g Baking Powder
Cream the butter and sugar together and add the egg, mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined. Bake at 180c for Crumble the biscuits and saute in the butter. You want the crumbs to become golden and crunchy. Create a 2-3mm even layer on a baking sheet and place in freezer. This layer can also be made as a granola to add a more rustic chew to the dessert.
Bourbon Caramel Sauce
240ml Heavy Cream
Heat sugar and water in a pot over medium-high heat until it turns a nice amber color. Be careful as caramel goes quickly from amber to burnt if you are not paying attention. Pull pot away from the heat and add the heavy cream. Stir and put it back on to the heat but reduce the heat to medium-low. Once the caramel has thickened remove from the heat and carefully add the bourbon and butter. Stir and let cool. If you have a condiment bottle this is a practical to use for storing the caramel sauce.
Cinnamon Bourbon Custard
250g Heavy Cream
125g Whole Milk
115g Egg Yolk
10g Toasted Cinnamon (ground)
5g Cinnamon (ground)
14g Gelatin (Powder)
In a pot on the stove whisk and heat all the ingredients, except for the gelatin, until it reaches about 80c. Make sure there is nothing burning on the bottom and the eggs doesn’t scramble. Stir constantly until the mixture is enough to coast the back of the spoon. Let the mixture cool to 65c and add the Gelatin while continue to whisk. Once it is cooled to room temperature place in a piping back and leave out until you are ready to pipe the molds for assembly.
To assemble use any mold you like. Silicon molds are awesome for this aspect and they come in many shapes and sizes. I used specifically a Silikomart ‘Stone’ mold. It creates nice curved edges and a create size for this dessert. Take your two baking sheets out of the freezer and use a cookie cutter to cut out pieces that will fit inside the mold you use. Make sure there a little room on the sides so that the layers of apple compote and biscuit crumbs before you encased in Cinnamon Custard. Easiest way I found was to pipe in the custard into the mold and take a stack of Apple Compote, Bourbon Caramel, and Butter Biscuit and gently press into the custard. Make sure they fill the mold completely and doesn’t overflow. Place back in the freezer to make them frozen solid. I used a glaze from Savour School to get that mirror shine finish. As the entremet is setting up make the glaze. It will need some time to cool to the correct pouring temperature. I split mine into two batches, so that I could create that green and red Apple look. Allow entremet to setup and defrost at room temperature before eating. I know it is hard to not eat them all, but worth the wait.
See you next time. Hungry Eyes Full Heart, Can’t Lose!