Apple pie - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Dutch dough 0.175 kg
• Basic patissiere cream 0.5 l
• Small golden apple 0.35 kg
• Sugar 0.01 kg
• Frutgel (cold gelatine) 0.05 kg
• Apricot coulis 0.05 l
• Plain flour 0.088 kg
• Creamed margarine 0.053 kg
• Icing sugar 0.026 kg
• Eggs 0.175 ud
• Vanilla flavour 0.009 g
• Table salt 0.175 g
• Sterilised milk 0.333 l
• Cinnamon stick 0.333 ud
• Plain flour 0.033 kg
• Sugar 0.05 kg
• Eggs 1.667 ud
• Confruti apricot 0.038 kg
• Water 0.013 l