• Flaked almonds shortbread with egg white for Bretonne
• Sparkling tarragon
• Green apple icing
• Breton apple batter
• Pan-fried apples for Bretonne
• Hazelnut/fleur de sel shortcrust pastry
• Green apple confit
• Gelatin mass 1/6

Mix the almonds with the egg whites and granulated sugar.
Arrange the mixture on the semi-liquid Breton mixture.

Heat the first part of the cream to 70°C, then add the tarragon and cover with cling film for 20 minutes.
Filter and heat again with the sugar to 60°C then pour over the gelatin mass.
Cool to 24°C then add the whipped cream.

Immerse the gelatin in cold water; Melt it in the microwave and stir it into the
neutral glaze. Add the green apple puree, homogenize well and use at a maximum of 30°C
.

Mix the ingredients together, gradually adding the liquids to the sifted powders
. Possible to set aside in the fridge before use.

Heat the butter in a saucepan, add the apples cut 2 cm on each side, then
the vergeoise, once the water has evaporated, drain.

Put the tempered butter in pieces with the flour then add the icing sugar, add
the powders and then the tempered eggs with vanilla and salt, put the flour at the end for
homogenization.

Bake at 96°C together.

Mix the powdered gelatin in cold water with a whisk, leave to set for 20 minutes in the fridge
and then melt the whole, taking care not to boil to avoid evaporation.
Let set again in the fridge before using.

Weight:
80 g Mixture with apples in an 8 cm
circle 18 g Sparkling wine by silicone 7 cm
half-sphere 20 g Apple confit on the cooked Breton mixture

Breton mixture with cooked apples:
Bake at 165°C in a 7 cm circle for 13 minutes.
For the mixture it’s 100 g of mixture and 50 g of cold pan-fried apples.

Hazelnut/fleur de sel shortcrust pastry:
Roll out to 1.5 in the rolling mill, cut out 10.3 cm outer and 3.3 cm inner
circles (25 g of raw dough). Put on silpain then sprinkle with the slivered almond mixture with
sugar (10 g), taking care to place a 7 cm cookie cutter on the shortbread when
placing it so that the almonds do not come back inwards.
Bake at 160°C for 13 minutes.

Sparkling wine:
Pour the sparkling wine into silicone (18 g) and freeze.
Prepare the base of the assembly with the Breton mixture, the apple confit and the almond shortbread
. Once the sparkling wine is frozen, glaze it with the apple glaze and place
on the base of the Breton/shortbread/candied assembly. Sprinkle the edges of the almonds with
a stiff decoration and finish with 3 pieces of apple planted in the iced sparkling wine.