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Apple Pecan Crumble With Rosemary, Vanilla Mousseline https://www.metro.ca/userfiles/image/recipes/croustade-pommes-pacanes-romarin-mousseline-vanille-4754.jpg PT35M PT30M PT1H05M
If you prepare the crumble ahead of time,serve it hot. It’s much tastier that way!Vanilla Mousseline:In a bowl, combine the corn starch, sugar and eggs using a whisk. Put the milk in a saucepan over medium-high heat. Add the vanilla and heat just to the boiling point. Remove from the heat, add to the first preparation and stir. Transfer the mixture into a saucepan, put back on the heat 4 to 5 minutes and keep boiling while stirring with a wooden spoon to keep the cream from sticking. Remove the vanilla. Pour the mixture into a bowl and let cool about 20 minutes Add the semi-whipped cream and stir well using a whisk to obtain a smooth and uniform cream. Keep in the refrigerator.Crumble Preparation:Combine the flour, sugar and butter. Add the pecans and rosemary and stir well.Caramelized Apples:Put a frying pan over high heat with the butter and maple sugar. When they are lightly colored, sauté the apples 5 minutes to color them. Pour into a cooking dish with a depth of at least 5 cm (2 in.) and spread the crumble preparation over top. Put in the oven about15 minutes at 200ºC (400ºF) until lightly colored.To Serve:Pour the mousseline into small serving pots or spread it on individual plates. Cut the crumble up into squares and place on the plates using a spatula.
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3 6 5 2
1 Tbsp. corn starch 1/4 cup (60 g) sugar 3 egg 1 cup (250 mL) milk 1 vanilla pod, cut in two 1/2 cup (125 mL) heavy semi-whipped cream (35 %) 1/4 cup (60 g) flour 1/3 cup (80 g) sugar 1/3 cup (80 g) butter 1/3 cup (80 g) pecans 1 tsp. fresh rosemary 1/4 cup (60 g) butter 1/4 cup (60 g) maple sugar 6 golden delicious apples
Apple Pecan Crumble With Rosemary, Vanilla Mousseline

Apple Pecan Crumble With Rosemary, Vanilla Mousseline

Rate this recipe
6 Votes
4
servings
0:35
Preparation
0:30
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    corn starch
  • 1/4 cup
    (60 g)
    sugar
  • 3
    egg
  • 1 cup
    (250 mL)
    milk
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  • 1
    vanilla pod, cut in two
  • 1/2 cup
    (125 mL)
    heavy semi-whipped cream (35 %)
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  • 1/4 cup
    (60 g)
    flour
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  • 1/3 cup
    (80 g)
    sugar
  • 1/3 cup
    (80 g)
    butter
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  • 1/3 cup
    (80 g)
    pecans
  • 1 tsp.
    fresh rosemary
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  • 1/4 cup
    (60 g)
    butter
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  • 1/4 cup
    (60 g)
    maple sugar
  • 6
    golden delicious apples
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Imprimer ma sélection

Preparation

If you prepare the crumble ahead of time,

serve it hot. It’s much tastier that way!

Vanilla Mousseline:

In a bowl, combine the corn starch, sugar and eggs using a whisk. Put the milk in a saucepan over medium-high heat. Add the vanilla and heat just to the boiling point. Remove from the heat, add to the first preparation and stir. Transfer the mixture into a saucepan, put back on the heat 4 to 5 minutes and keep boiling while stirring with a wooden spoon to keep the cream from sticking. Remove the vanilla. Pour the mixture into a bowl and let cool about 20 minutes Add the semi-whipped cream and stir well using a whisk to obtain a smooth and uniform cream. Keep in the refrigerator.

Crumble Preparation:

Combine the flour, sugar and butter. Add the pecans and rosemary and stir well.

Caramelized Apples:

Put a frying pan over high heat with the butter and maple sugar. When they are lightly colored, sauté the apples 5 minutes to color them. Pour into a cooking dish with a depth of at least 5 cm (2 in.) and spread the crumble preparation over top. Put in the oven about

15 minutes at 200ºC (400ºF) until lightly colored.

To Serve:

Pour the mousseline into small serving pots or spread it on individual plates. Cut the crumble up into squares and place on the plates using a spatula.

Source : Metro

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