Baked Apple, blackcurrant sorbet by Sylvain Constans
Sylvain Constans, Executive Pastry Chef of Beige Alain Ducasse Tokyo describes his pastry as “very good and simple, I try to express what is essential of the ingredients in a simple style, even if I use a lot of techniques and different cooking methods on one ingredient”.
The French chef, who has been working at one of Tokyo’s most high-end places to eat the best fusion of French and Japanese delicacies since 2015, wanted to share in So Good one of his elegant and beautiful desserts.
Baked apple, blackcurrant sorbet
raspberry juice
- 1 kg raspberry
- 100 g sugar
- 70 g lime juice
Realize a raspberry syrup by cooking all the ingredients for 1 hour in steam oven at 90ºC.
Sieve it overnight and keep in fridge.
baked apple
- 600 g raspberry juice
- 6 p Fuji Apple
Peel the apple, cut it in 8 quarter.
Add the apple and raspberry juice, in the vacuum bag and cook 60 minutes at 90ºC.
When cook, sieve the apple and lets dry for one hour.
Then add 8 piece of apple in 70 mm tart ring and bake for 60 min at 80ºC dry oven.
At the end press the apple between 2 trays.
raspberry glaze
- 500 g raspberry cooking juice
- 500 g neutral glaze
- 4 g pectine NH
- 6 g agar
Heat de juice. Add the pectine previously mixed with a small amount of sugar. Add neutral glaze and re-boil with agar. Remove from heat and leave to cool.
raspberry marmelade
- 1 kg raspberry frozen
- 165 g glucose
- 200 g sugar nº 1
- 70 g sugar nº 2
- 70 g lemon juice
Heat in the pan the raspberry, sugar nº1 and glucose, then add the pectin and sugar nº2 and bring to boil. Add lemonjuice and boil again, mix with Bamix.
Reserve in fridge.
raspberry caramel
- 300 g sugar
- 30 g glucose
- 300 g raspberry cooking juice
Make a caramel with the sugar and glucose, and add the hot raspberry juice, bring to boil, and sieve.
blackcurrant sorbet
- 495 g sugar
- 140 g glucose powder
- 965 g water
- 800 g blackcurrant purée
- 400 g raspberry purée
- 12 g stab 2000
Mix the sugar, stab 2000 and glucose powder.
Heat the water at 45ºC. Then add the powder and heat at 85ºC and pour in the purée.
Leave in fridge for 12 hours before spin.
sablée
- 240 g egg yolk
- 1020 g butter
- 280 g icing sugar
- 200 g almond powder
- 6 g salt
- 1200 g flour
- 30 g baking powder
Cook the egg yolk, and pass it in the sieve.
Mix the butter with icing sugar, and add the almond powder and the egg yolk powder.
Then add the salt and flour, baking powder.
Don’t over mix.
Roll the dough at 2,5 mm and cut at 70 mm diameter.
Bake 12 minutes at 170ºc.
Montage
Add the disk of apple confit on the cooked sablée and glaze with the raspberry glaze.
On the plate spread some marmelade on a 90 mm ring, and add the apple on top, pipe some caramel around on the plate, add a fresh raspberry, and finish with a quenelle of blackcurrant sorbet.
