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Apple cinnamon

Pâte sablé with cinnamon whip and apple compote

photo1 | Debic

Ingredients

For 15 servings

Pâte sablé

125 g coconut fat

80 g powder sugar

2 g salt

40 g almond powder

20 g Debic Vegan-top

230 g flour

Apple compote

356 g apple puree

110 g apple, granny smith

23 g sugar

6 g pectin

10 g lemon juice

Cinnamon whip

300 g Debic Vegan-top

3 g cinnamon powder

30 g sugar

Preparation

Pâte sablé

Mix the coconut fat, the icing sugar, the salt and the almond powder into a dough

Add the vegan-top and mix

Mix the flour

Cool the dough and roll out to 2 mm

Cut circles off 10 cm and line in a baking mold 8-cm bake the sablé at 150 ° C for 40 min.

Apple compote

Cut the apples into 5 mm brunoise, add the lemon juice

Heat the puree to 50 °C add the pectin and sugar blend and heat to 85° pour onto apple brunoise

Leave to cool down

Cinnamon whip

Combine the Vegan-top, cinnamon powder and sugar

Whip to the correct consistency

Assembly

Place a royal scoop of apple compote on top off the sable

Cover whit the cinnamon whip and create a nice point shape whit a pallet knife

Decorate white apple slides and dark chocolate decoration

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