Ingredients
Pâteàchoux
150g milk
100g water
100gbutter
1g salt
175g eggs
125g AP Flour
Sablée for pâte à choux
150 g butter
165g sugar
7g bread flour
Sautéed apples
150g sugar
50g butter
500g apples
Miso butterscotch
150g brown sugar
320g glucose syrup
140g butter
4g crème of tartar
210g heavy cream
165g white miso
Toasted almond ice cream
1767g milk
504g cream
132g milk powder
120g dextrose
12g ice cream stabilizer
444g sugar
150g toasted almonds
Method
Pâteàchoux
Boil the milk, water, bitter and salt. Add the colour and beat well till it separates from the sides. Place the sablé on top and bake at 175C for 20 minutes.
Sablée for pâteàchoux
Beat the butter, sugar and add bread flour.Freeze and cut according to the size pate a choux you pipe out.
Miso butterscotch
Heat the sugar and glucose till the sugar is dissolved. Add the butter. Whisk in the heavy cream and crème or tartar. Add miso and blend. Strain and reserve
Toasted almond ice cream
Cook the cream, milk and half the sugar to 40C.Add the remaining half of sugar, milk powder, dextrose, ice cream stabilizer and cool to 73C.Freeze in paco jet containers over night.Spin the ice cream and pipe it in rectangle molds and deep freeze.Pop the ice cream of the mold and reserve in freezer.
Phyllo Garnish
Layers three sheets of phyllo dough with butter and sugar. Chill this in the fridge and then I cut it in squares and the cut a circle in the middle (you can make any shape). Cook the phyllo at 160Cbetween tow silpats and two sheets trays to ensure its flat. When caramelized, its finished, about 20-30 min.
Mise En Place
Mix the Caramelized Apple with Miso Butterscotch to taste (you are looking for a sweet and salty balance). Pipe the Apple-Miso Butterscotch into the puff and place in oven for 3-4 minutes to become hot.
Make a design with the miso butterscotch on the plate and place a bed ofcaramelized almonds below and on top of the rectangle almond ice cream. Place the phyllo garnish besides the ice cream. Place the Apple-Miso Butterscotch Puff next to the phyllo.
Find out more about chef Jason Licker atwww.jasonlicker.com