DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 8月16日 10時56分

Perfect as we get ready for autumn (and for Everyone Can Bake to launch in the UK September 3rd!). Sablé Breton topped w/ almond frangipane and fresh sliced apples - here's what you'll need:

SABLÉ BRETON
65g (4 large) egg yolks
130g (2/3 cup) sugar
125g (9 tbsp) unsalted butter softened
175g (1 1/2 cups) AP flour+more for dusting
11g (2 1/3 tsp) baking powder
1g (1/4 tsp) salt
Tools:
Stand mixer w/ whisk or hand mixer
8" cake ring, 2" tall
Silicone mat/parchment

1. In stand mixer w/ whisk (or bowl+hand mixer), whip yolks & sugar on high til fluffy 2-3 min. Add butter, whip to combine.
2. Fold in flour, baking powder, & salt w/ spatula til combined.
3. Transfer to large piece of plastic wrap. Form into square, wrap, refrigerate til firm, 2 hrs.

ALMOND FRANGIPANE
120g (8 tbsp) unsalted butter, room temp
110g (3/4 cup+2 tsp) powdered sugar
100g (2 large) eggs
15g (1 tbsp) rum
150g (1 1/2 cups) almond flour
250g (1 cup) pastry cream (recipe in book & a few videos back)
Tools:
Stand mixer w/ paddle or hand mixer
Piping bag

1. Make pastry cream, let cool.
2. Make almond cream: in stand mixer w/ paddle (or bowl+hand mixer), beat butter & powdered sugar on medium til fluffy 2-3 min. Add eggs & rum, beat til combined. Turn off, scrape sides of bowl. Add almond flour, beat til combined.
3. Remove pastry cream from fridge, mix w/ spatula til spreadable. Fold into almond cream w/ spatula til combined. Transfer to piping bag.

CARAMELIZED APPLES
4 Gala/Honeycrisp apples, peeled, cored, cut into 8 wedges
100g (1/2 cup) sugar
2 tbsp unsalted butter

1. Make dry caramel: heat nonstick pan over med-high heat. When hot, sprinkle sugar in even layer. Cook, remove from heat occasionally & swirl to avoid burning, til sugar is blond, 1-2 min.
2. Lower heat to med, add apples. Cook 1 min, flip, cook 1 min. Add butter to deglaze pan, swirl to coat slices. Cool 15 min.

ASSEMBLE
1. Preheat oven to 350F (175C).
2. Flour work surface. Roll chilled dough to size of ring mold, 1/2" thick. Use ring to cut into disc, transfer to baking sheet w/ silicone mat or parchment. Pipe thin layer of frangipane, stop 1/2" from edge. Add apple slices, bake 20-30 min. Cool 15 min, remove ring, enjoy!

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