Butter Cookie / Biscuit with Apples, Dulce de Leche Ice Cream and Madagascar Vanilla Butter
Le Télégramme / Claude Prigent
Serves 4:
Preparation Time: 20 minutes
- For the Cookies / Biscuits: 40 grams / 1.4 oz. white flour, 20 grams / ¾ oz. (caster) sugar, 2 grams / ½ tsp. baking powder, 40 grams / 1.4 oz. Madagascar vanilla butter, an egg yolk, 15 grams / ½ oz. liquid / single cream
- For the Apple Brunoise: 4 Royal Gala apples, 100 grams / 3.5 oz. Madagascar vanilla butter and 40 grams / 1.4 oz. light brown sugar
- For the decoration: 1 egg yolk (for a wash), dulce de leche ice cream, salted butter caramel sauce and slivered almonds
Preparation
Make the cookies / biscuits: mix the softened butter, the sugar and egg yolk, then the flour and baking powder and finish with the liquid / single cream. The dough should be smooth. Spread to 2mm / 1/10 inch thick between two sheets of parchment paper and refrigerate. With a cookie cutter or a knife, cut out four cookies / biscuits. Brush with the egg wash and sprinkle with brown sugar. Bake for 10 minutes at 180°C / 356°F (gas mark 6).
Dice the apples and sauté them in the butter. Sprinkle with the brown sugar and sauté until golden brown.
Presentation
Place the warm apples in a circle on a slate tile, place a cookie / biscuit on top and sprinkle with slivered almonds. Before serving, add a scoop of ice cream and place the cookie / biscuit back on top. To finish, drizzle with caramel sauce, cream and a physalis.
