Saint Nativity (date, grape polyphenol, cane)

Composition
Breton shortbread pastry
cabbage
caramel apples
Caramel Chantilly

Breton shortbread
Butter 240g
Salt 20g
Date sugar 210g
Egg yolks 315g
105g of flour
Baking powder 12g
Mix all the ingredients together
Leave to rest in the refrigerator.

Caramel cream
Date sugar 100g
Milk 350g
Egg yolks 80g
Date sugar 30g
Cornflour 25g
100g Butter
Gelatin 1 sheet
Caramelize the 100g of date sugar dry and deglaze with the milk
Mix the egg yolks, sugar and cornstarch, then cook with the milk.
Add the butter and gelatin

Apples
Apples 500g
NH pectin 5g
Grape sugar (organic) 50g
Sugar 50g
Butter 25g
Caramelize the 50g of grape sugar and add the butter, then the diced apples, cook, then add
sugar and pectin


Caramel Chantilly
500g Cream
Mascarpone 150g
Cane sugar 50g
1 vanilla bean
Date sugar 120g
80g Cream

Cook the date sugar and add the 80g of cream, then cool.
 Whip the cream, mascarpone and cane sugar with the vanilla and caramel

Enjoy your food !