Sweet dough

• 300 g The Delicious
• 190g Vanoise icing sugar
• 60 g almond powder
• 2 g salt
• 10 g vanilla paste
• 116 g eggs
• 500 g flour

Technical

• In the mixer bowl, mix the Délicieuse and icing sugar, ground almonds, salt, vanilla paste, emulsify with the eggs.

• Pour in the flour all at once, wrap in film and keep cool.

• Lower to 3 mm to darken the molds.

 Cold custard

• 400 g Vanoise cold cream powder
• 1L of cold water

Technical

• Mix the cream powder and water for 4 min at high speed

• keep until use

Crumble

• 300g The Delicious
• 500g flour
• 250g caster sugar
• 100g hazelnut powder
• 10 g cinnamon

Technical

• All the ingredients together at 1st sanding speed.

• Pass through a large mesh sieve, keep in the freezer.

Apple garnish

Technical

• Peel the apples, dice and drain in cold water.

• Caramelize the sugar, Cook with the delicious and add the drained apples, cook for a few minutes.

• Cover and refrigerate

 Finish

• Line the pie tins

• Spread a layer of cold pastry cream and cover with apple

• Finish with a layer of crumble and bake for 30 min at 170 ° C