Diploma in Advanced Culinary Arts | Baking & Patisserie 384 Yield: 2 - 4 portions Ingredients Method Crumble Mixture 1. To make the crumble mixture, rub together flour, butter & sugar, to attain a sandy texture. Keep it in the fridge until use Fruit Base 2. Heat butter in a pan, add apple and sugar. Toss quickly. Add raisin. 3. When it is ready, take off the heat and add the broken walnut. 4. Pour the mixture in mould or other dish(es). If they will be removed from the ish, press them well. Allow them to cool down. 5. Cover with the crumble just before baking. 6. Bake at 180° C for 12 - 15 minutes or until crumble browns. Crème Anglaise 7. Whisk egg yolk and caster sugar in a mixing bowl with a hand whisk until fluffy, smooth and pale in color. 8. Pour hot milk into the mixture and mix it smooth. 9. Pour the mixture back to the sauce pan and cook it until 85-86˚C, or until thicken, fluffy, yet creamy. 10. Take off the heat and whisk for further 1-2 minutes. Transfer to a clean container. Serve warm. 11. Serve hot or cold. Before serving, dust the top with sugar and add cream Anglaise, cream Chantilly, or other sauce for it. It can be served with vanilla, caramel, etc ice cream. Apple Crumble Crumble Mixture Flour 25 g Butter 15 g Light brown sugar 10 g Fruit Base Green apple 1 pc Sugar 10 g Butter 10 g Walnut 15 g Raisins 15 g Crème Anglaise Whipping cream 100 ml Egg yolk 20 g Caster sugar 25 g Vanilla extract ½ tsp Icing/ caster sugar (for dusting) A/R
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