Maple Crémeux Log, with Granny Smith and Pecans Flambéed over Saint James Rum
Maple Crémeux Log, with Granny Smith and Pecans Flambéed over Saint James Rum
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Posted on April 10, 2018 by Eric Beauséjour
Flourless chocolate cookie
3 eggs
95 g sugar
25 g extra brut red cocoa
- Separate egg whites from yolks
- Use mixer and whisk to beat egg whites until they peak, add sugar
- Add egg yolks being careful not to collapse the egg whites
- Use a whisk to fold cocoa into the batter by hand
- Spread on baking sheet covered with parchment paper and oven bake at 375°F for 5 to 7 minutes
- After baking, let cool at room temperature
Maple crémeux
25 g sweet butter
25 g flour
125 ml maple syrup
125 ml 35% cream
Some vanilla extract
- Bring cream and maple syrup to a boil
- In a separate pot, melt butter and add flour
- Let mixture cook over medium heat 2 minutes and slowly add while whisking the cream and maple syrup
- Let simmer 4 to 5 minutes while stirring constantly
- Add vanilla and let cool completely
Sautéed Granny Smith apples and pecans:
2 Granny Smith green apples
50 g pecans, halved
20 g sweet butter
50 ml Saint James rum
- Peel and quarter apples
- Melt butter and brown apples 2 minutes
- Add pecans and rum
- Let simmer until alcohol evaporates
- Set aside in fridge
Making the crémeux log roll
- Cut cookie in two and place each half on a sheet of cling wrap
- Arrange cookies so the wider ends are facing you
- Spread maple cream on cookies being careful to leave a 2 cm cream-free border around the edge of the cookies
- Using the cling wrap, roll the logs
- Set aside in fridge until ready to serve
- Cut slices to desired thickness and lay on their side on a platter
- Top with Saint James sautéed Granny Smith apples and pecans
- Garnish as desired
Bon Appétit!