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Pâte sablé with cinnamon whip and apple compote
For 15 servings
125 g coconut fat
80 g powder sugar
2 g salt
40 g almond powder
20 g Debic Vegan-top
230 g flour
356 g apple puree
110 g apple, granny smith
23 g sugar
6 g pectin
10 g lemon juice
300 g Debic Vegan-top
3 g cinnamon powder
30 g sugar
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.
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
Combine the Vegan-top, cinnamon powder and sugar
Whip to the correct consistency
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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