For the Breton shortbread base
100g of flour
70 g of sugar
90g of semi-salted butter
2 egg yolks
½ packet of baking powder
1 pinch of salt
For the caramelized apple insert
4 apples (Golden Delicious or Reinette type for their melting texture)
3 sachets of vanilla sugar
½ lime (juice)
1 tablespoon of rum (optional but recommended for a subtle aromatic note)
For the caramel mousse
200 g of sugar
25 cl of full liquid cream
25 cl of heavy cream
4 sheets of gelatin
Step-by-Step Preparation: A Foolproof Breton Delight
Preparing the Breton shortbread: the crispy base
Mixing the dry ingredients : In a bowl, sift the flour with the baking powder. Add the sugar and a pinch of salt.
Incorporate the butter : Add the diced semi-salted butter and work the mixture with your fingertips until you obtain a sandy texture.
Add the egg yolks : Incorporate the egg yolks and mix until a smooth dough forms. Do not overwork the dough to preserve its crumbly texture.
Baking : Roll out the dough to a thickness of 5 mm and cut it to fit your mold. Bake at 180°C for 18 minutes . Let cool.
Prepare the caramelized apples: a melting and fragrant center
Cut the apples : Peel the apples and cut them into small, even cubes.
Caramelize the apples : Heat a pan over medium heat. Add the apple cubes, vanilla sugar, lime juice, and rum if desired.
Slow cooking : Simmer until the apples are tender and lightly browned. Remove from heat and let cool.
Making caramel mousse: sweet and light
To prepare the caramel : Heat the sugar in a saucepan over medium heat until it turns a golden caramel color. Do not stir to avoid crystallization.
Add the liquid cream : Off the heat, slowly incorporate the hot liquid cream while mixing to avoid splashing.
Incorporate the gelatin : Soften the gelatin sheets in cold water, then add them to the still-warm caramel. Let it cool slightly.
Incorporate the whipped cream : Once the mixture has reached room temperature, gently fold in the whipped heavy cream to obtain a light mousse.
The combination: a harmony of textures and flavors
Pour the caramel mousse : Line the bottom of your mold with a first layer of mousse.
Insert the apples : Arrange the caramelized apples in the center in an even layer.
Add the shortbread : Gently place the Breton shortbread on top, pressing lightly.
Freezing : Place everything in the freezer for at least 4 hours so that the dessert sets properly.
Decoration and Finishing Touches: Enhance your Breton Delight
Caramelized apples : Make caramelized apple slices to decorate the top.
Caramel shards : Prepare crunchy caramel shards by heating sugar and letting it cool on a baking sheet.
Fleur de sel : Add a pinch of fleur de sel to enhance the flavors of the caramel.
Before serving, allow the dessert to cool to room temperature for about ten minutes for optimal enjoyment.
