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An original École Valrhona recipe
Roll out the croissant pastry and cut out 16cm-diameter disks.
Leave them to rise for approx. 2 hours at a temperature of 75°F (24°C).
Pre-bake the almond sponge for approx. 10 minutes at a temperature of 345°F (175°C), then freeze.
Bake the croissant pastry disks at a temperature of 355°F (180°C). Once they are half-cooked, place each disk of almond sponge in the center and finish by baking them together. Reserve on a baking rack.
Make a dry caramel and deglaze with a small amount of praline, then cook the apple slices on a low heat. Leave to cool.
Place the cooked apple slices on the tart, then brush them with Absolu Cristal glaze, which you have brought to the boil with an extra 10% of water.
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