• 250G flaky pastry
• 2 apples
• 125 ml syrup of maple
• 1 egg
• 25 g sugar
• 20 g almonds in powder
• 10 g sweetens to freeze
• 40 ml cream

• 350 ml milk
• 5 yellow eggs
• 100 g sweetens
• 250 ml cream
• 100 ml syrup of maple
• 50 g walnut of minced Grenoble

1. Roll the flaky pastry and to place it in one grinds round of 4''. Reserve. Peel and épépiner the apples and to cut them in dice. To do them to cook in the maple syrup until they are stretched.
2. To deposit them in the lowers. Mix together the egg, Sugar, the almond powder, Sugar to freeze and the cream and pour on the apples. Put to the refrigerator and leave to rest 10 minutes. Cook to the oven to 350 degrees F of 15 to 20 minutes.

1. Let milk heat, the cream and the maple syrup. Whiten the yellow ones of eggs with Sugar. Deposit the mixture of hot milk on the yellow ones of eggs.
2. Do to heat again until the mixture tablecloth the over of a spoon of wood. Cool and toil in a sorbetière. Serve the hot tartelette with an ice ball to the maple.

Chef cuisinier de l'Auberge 21
Situé: 621, rue Mars
La Baie (Québec, Canada)
G7B 4N1
TÉl. : 418 697-2121