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
Step 3: Preparing the garnish
Step 4: Presentation
Sprinkle the Mikados with confectioners’ sugar. Place the plums and their cooking juices in a shallow dessert dish. Sprinkle with fresh almonds, and garnish with apple jelly. Finish by placing the Mikados criss-cross on the plate.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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