Tatín apple pie with vanilla ice cream - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Tatín apple pie with vanilla ice cream. Dessert, Warm, French cuisine
Ingredients
- Caramel stock 1.0 l
- Butter puff pastry 200.0 g
- Toffée sauce 0.063 l
- Vanilla spiral 62.5 g
- Spun sugar 100.0 g
- Vanilla ice cream 0.25 l
- Almond praline sauce 100.0 cl
- Tatin apple 1500.0 g
- Medium golden apple 0.075 kg
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