- Using the dough hook of the stand mixer, combine the two types of flour, butter (1) and salt while drizzling in the vinegar and water.
- Form into a ball and let rest in the refrigerator.
- Roll out the dough, inserting and enclosing the sheet of butter in it.
- Give it its turns.
Apple and apricot compote
- Dice the apples. Cook, covered, with the brown sugar, vanilla and cinnamon.
- When they are half-cooked, take out 1000 g of apples cubes and cook the rest down to a compote (reduced to 1600 g).
- Add the apricot purée to the apple compote.
- At 40°C add combined NH pectin and sugar.
- Bring to the boil then add the half-cooked apple cubes.
- Transfer to a gastronorm and keep in the refrigerator.
3,2 kg Pink lady apples 220 g raw sugar 3 exhausted vanilla beans 3 cinnamon sticks 1,6 kg banana purée 400 g sugar 28 g pectin NH
Cream, milk&egg yolk wash
- Combine all ingredients.
200 g egg yolks 50 g milk 50 g cream
50 g hot neutral glaze 50 g Puréed apricots
1 SQ icing sugar
- Perform 5 single turns on the dough, respecting the resting time between each. Roll out to a thickness of 2.5 mm. Cut into 8 rectangles 13 x 37 cm and prick.
- Cut the rest of the puff pastry dough into 8 strips 11 x 40 cm using a 6 cm-wide lattice cutter. Brush twice with the egg wash and refrigerate.
- Spread 500 g of apple apricot compote on each rectangle, leaving a 2 cm border around the edges.
- Using a brush, moisten the exposed pastry dough with a little water. Place the latticed rectangles on top, spreading them apart to be able to stick the edges of both together. Let rest in the refrigerator. Transfer to a sheet covered with baking paper. Bake in a 190°C deck oven on a perforated sheet for approximately 45 minutes. Let cool, then glaze with the hot apricot glaze. Cut into squares and sprinkle the edges with icing sugar.