Recipe Norman nature

To prepare this dish

Ingredient list

SHORTCRUST PASTRY

300 g plain flour (T55, approximately 11% protein)
180 g icing sugar
60 g buckwheat flour
60 g whole grain flour
60 g almond powder
5 g salt
250 g Elle & Vire all Purpose butter 82% fat
90 g eggs

ALMOND CREAM

112 g Elle & Vire all Purpose butter 82% fat
112 g sugar
112 g almond powder
45 g buckwheat flour
112 g eggs
5 g salt

BAKED APPLES

16 red apples (approx. 2 kg)
QS vanilla powder
100 g Manzana® apple liqueur (optional)
40 g sugar
40 g Elle & Vire all Purpose butter 82% fat

TOASTED RICE

30 g round rice

RICE PUDDING

13 g toasted rice
300 g Excellence whipping cream 35% fat
130 g rice
780 g milk
2 cinnamon stick
40 g sugar
1,3 g salt
14 g hydrated gelatine (2 g gelatine + 12 g water)
100 g Crème fraîche épaisse Excellence Elle & Vire Professionnel®

WHIPPED BUCKWHEAT GANACHE

15 g buckwheat
350 g Excellence whipping cream 35% fat
130 g white chocolate
21 g hydrated gelatine (3 g gelatine + 18 g water)
350 g Excellence whipping cream 35% fat

SPRAY MIXTURE

200 g white chocolate
90 g cocoa butter
45 g concentrated butter
1 bâton cinnamon

GRANNY SMITH APPLE DECORATION

160 g Granny Smith apples
5 g ascorbic acid solution (70% water and 30% powdered ascorbic acid)
100 g hot glaze
10 g Manzana® apple liqueur (optional)

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   SHORTCRUST PASTRY

   In a mixer, fitted with a flat beater, combine the flour, icing sugar, grounds almonds, salt and butter until the mixture resembles breadcrumbs.
   Add the eggs. Place in the fridge.
2. 2

   ALMOND CREAM

   Soften the butter. Add the sugar, ground almonds, buckwheat flour and salt.
   Add the eggs a little at a time.
3. 3

   BAKED APPLES

   Peel the apples, cut them into quarters and place in a gastronorm pan with the vanilla, Manzana® apple liqueur, sugar and butter. Bake at 180 °C for 40 minutes. Leave to cool and drain.
4. 4

   TOASTED RICE

   Toast the rice in frying pan, then leave to cool.
5. 5

   RICE PUDDING

   Infuse the toasted rice in the cold cream overnight, then strain through a chinois.
   Cook the rice in the boiling water for 3 minutes and drain. Cook the rice in the milk with the cinnamon sticks until it weighs 560 g.
   Add the sugar, salt, hydrated gelatine and the crème fraîche, then leave to cool to approx. 30 °C.
   Whip the infused cream, then mix with the rice pudding.
6. 6

   WHIPPED BUCKWHEAT GANACHE

   Toast the buckwheat in a frying pan, then leave to cool. Mix together with the cream (1).
   Heat the cream (2), then add it to the hydrated gelatine. Pour onto the chocolate and make an emulsion.
   Add the cream (1), mix it all together, then strain through a chinois. Keep refrigerated at 4 °C. Make the cream the day before.
7. 7

   SPRAY MIXTURE

   Melt all the ingredients together at 40 °C. Make the day before to allow time for the cinnamon to infuse.
8. 8

   GRANNY SMITH APPLE DECORATION

   Cut the apples into small cubes and add the ascorbic acid solution. Heat the glaze with the Manzana® apple liqueur (optional). Drain the apples and mix with the glaze.
9. 9

   ASSEMBLY

   Roll out the pastry to 2 mm thick. Cut out 24.5 cm x 2 cm strips and use them to line the edges of lightly greased tart rings that are 8 cm in diameter and 2 cm high. Using the same ring, cut out the bottoms of the tarts. Join the base and sides together. Pipe 22 g of almond cream in the bottom of each tartlet. Insert 2 baked apple quarters (40-45 g) in the almond cream. Bake at 150 °C for 25 minutes, then leave to cool. Cut the remaining apples into large cubes (approx. 3 cm) and place 18 g in 4.5 cm hemisphere moulds and place them in the freezer. Pipe 40 g of rice pudding in Pavoni® moulds (PX065 KUPOLA) and insert the baked apple hemispheres into them. Place in the freezer. Remove the rice pudding from the moulds. Add more of the very firm whipped buckwheat ganache and dip the centres in the ganache using a knife. Spray with a thin layer of the spray mixture. Place on the cooked almond cream base. Decorate with the diced Granny Smith apple.
   Chef's tip

   For a more intense toasted rice or buckwheat flavour in the mixtures, the quantity of these ingredients can be increased by 10%-15% in the recipes for the rice pudding and the whipped buckwheat ganache.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Nicolas Boussin