- Butter (SQ)
- Granulated sugar (SQ)
- 3 1/2 ounces sifted flour (100 g)
- 3 1/2 ounces granulated sugar (100 g)
- 3 1/2 ounces double cream (100 g)
- 1 3/4 ounces peanut oil (50 g)
- 2 egg yolks
- 3/4 teaspoon baking powder (3 g)
- 4 teaspoons rum (2 cl)
- 1 Golden Delicious or Fuji apple
- 1 quince
- Oven-dried apple chips
Chop the apple and quince into a fine brunoise and sauté in a bit of butter and sugar. Refrigerate.
Delicately mix all of the other ingredients, finishing with the apple-quince mixture.
Grease and dust pomponette pans. Fill them three-quarters full with the mixture and bake in a 356°F (180°C) convection oven.
Turn out onto a rack and let cool. Decorate with an apple chip.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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