Sautéed in white wine, apple jelly, vanilla Mikados
Making the sweet pie pastry mikados
- 5 1/4 ounces butter (150 g)
- 4 1/4 ounces confectioners’ sugar (120 g)
- 10 1/2 ounces cake flour (300 g)
- 1 egg
- 2 1/2 ounces powdered vanilla (10 g)
Preparing the apple jelly
Preparing the garnish
- confectioners’ sugar (SQ)
- 1 3/4 ounces fresh almonds (50 g)
Step 1: Making the sweet pie pastry mikados
Cream the butter and sugar. Add the egg. Fold in the sifted flour, and last, the vanilla. Refrigerate for 1 hour.
Roll the dough into cylinders 1/20-1/10 inch (a few millimeters) in diameter, and 8 inches (20 cm) long. Leave to sit for 1 hour at room temperature.
Bake the Mikados on a Silpat mat for 10 minutes in a 302°F (150°C) convection oven. Let cool.
Step 2: Preparing the apple jelly
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse