APPLE & FROMAGE BLANC by Alban Guilmet

Recette Apple Et Fromage Blanc

HomeOur recipesAPPLE & FROMAGE BLANC by Alban Guilmet

  • Icône représentant le temps de préparation de la recette Difficulties Difficult

Preparation

  1. NORMAN DY SABLÉ

    1. Mix the egg yolks with sugar.
    2. Continue mixing using the paddle attachment of the mixer while adding the softened butter, followed by the flour, baking powder, and sait. Do not overmix.
    3. Roll the dough to a thickness of 4 mm, then eut out the sablés using a 40mm ring cutter.
    4. Refrigerate for 2 hours before baking at 145°C (293° F) for 40 minutes.
  2. DATE CREMEUX

    1. Cook all ingredients at 85°( (185° F).
    2. Pour 15g of mixture into 40mm diameter mold.
    3. Freeze.
  3. APPLE & DATE CONFIT

    1. Boil the dates in water to peel them.
    2. Dice apples into 10mm cubes.
    3. Chop the dates into small pieces.
    4. Sauté dates and apples with honey, then deglaze with the date vinegar, and add the apple juice and tartaric acid.
    5. Add the vanilla and pectin, bring to a bail, and pour 25g of mixture into assembly rings.
    6. Freeze.
  4. FROMAGEBLANC CREAM

    1. Warm the fromage blanc and sugar to 35°C (95° F).
    2. Melt the gelatin mass, and mix with fromage blanc, then add the maple syrup.
    3. Temper the mixture to 26°C (79° F) and fold in the whipped cream.
Photo of Alban Guilmet

Passionate about pastry from a young age, Alban Guilmet honed his craft in Normandy before advancing to haute pâtisserie in Paris, with formative experiences at Fauchon and Pierre Hermé.
ln 2011, he launched his own brand, driven by a commitment to creativity and excellence, using the finest ingredients. Supported by his wife Céline and a talented team, Alban continues to push boundaries, earning recognition for his innovative and meticulously crafted gourmet creations.
This refined dessert pays tribute to Normandy, showcasing its iconic flavors: apples, buttery sablé, and tangy fromage blanc. lt features a crisp Sablé Normand base, a smooth Fromage Blanc mousse with maple syrup, a rich date crémeux, and a fragrant apple-date confit. Finished with a glossy glaze, a blonde chocolate ring, and a Japanese maple leaf, it perfectly balances sweetness and freshness, celebrating Normandy’s culinary heritage.