Steamed Dauphin Apples
5 servings
60 minutes
This is a classic French dish. I was a little confused by the fact that the apples are first sprinkled with grated biscuit and then covered with cream. It should probably be the other way around, but that's also true. The apples should be sour to somehow withstand the sugar glaze that lies on top.
1
Remove the core from the apples, leaving them whole.
- Apple: 900 g
2
Peel the apples.
- Apple: 900 g
3
Place the apples in a greased saucepan.
- Butter: 20 g
4
Pour in some water (about 50 ml), add a cinnamon stick and brandy.
- Cinnamon: 1 piece
- Cognac (brandy): 1 tablespoon
5
Sprinkle sugar over the apples (50 g).
- Sugar: 150 g
6
Cook on low heat for about 10-12 minutes. The apples should remain whole.
7
Extract the seeds from the vanilla pod.
- Vanilla pod: 1 piece
8
Boil the cream with the vanilla pod, seeds, and 100 grams of sugar. Let it cool slightly, then remove the pod.
- Vanilla pod: 1 piece
- Whipping cream 33%: 500 ml
- Sugar: 150 g
9
Add the yolks (to prevent them from curdling, the cream temperature should not exceed 45 degrees), place on the heat and, constantly stirring with a whisk, bring to the thickness of thick sour cream.
- Egg yolk: 6 pieces
10
Strain the resulting cream through a sieve to get rid of any lumps.
11
Place the prepared apples on a deep dish.
12
Put a spoonful of marmalade and lemon candied fruits in each apple.
- Apricot jam: to taste
- Candied lemon peel: to taste
13
Crush the biscuit in a blender and sprinkle it over the apples.
- Sponge cake: 60 g
14
Spread vanilla cream on top. You can decorate the apples with the leftover biscuit crumbs.
- Whipping cream 33%: 500 ml
- Vanilla pod: 1 piece