Bagel with camembert cream, Calvados apple chutney & onion confit
Preparation time : 20 minutes
Cooking time : 1h20
For 6 bagels
Ingredients
Bagels:
500 g t55 flour
2 teaspoons of salt
30 g of white sugar
60 g of butter
300 g of water
1 sachet of baking powder
Apple chutney with Calvados :
1 shallot
4 sweet apples
1 lime juice
4 cl cider vinegar
8 cl Calvados
Salt
Pepper
Camembert cream :
50 cl Liquid cream
1 Camembert cheese
Cider-spiked onion confit
A few coriander seeds
Olive oil
4 onions
Cider
For the bagels:
Dissolve yeast in water. Mix flour, salt, sugar and butter. Add water and knead well.
Let rise in a warm place for at least 1 hour. Roll out dough pieces of 160g and make a hole in the middle.
Blanch them for a few seconds in a pan of boiling water. Place the bagels on a baking sheet covered with parchment paper. Then brown the bagels in melted butter. Bake at 200°c (392 °F) for about 20 minutes until golden brown
Apple chutney with Calvados :
Cut the apples into 1cm cubes. Brown them in Calvados and flame them. Add salt and pepper.
Camembert cream :
Put a whole Camembert cheese in a saucepan. Add cream and let it reduce to 2⁄3. Let it cool down. Add ricotta cheese to thicken it.
Add salt and pepper.
Onion confit with cider :
Put the coriander seeds in the oil and brown them. Add the chopped onions and let fry them. Add cider and let it cook.
Why is Calvados aged?
Ageing allows the Calvados to develop firstly in colour, and then its aromas and length on the palate. A younger Calvados will tend to have a straw yellow hue and will develop very distinct fruit or floral aromas. An old Calvados will, on the other hand, have a more amber colour, reminiscent of mahogany, and will develop a more complex range of aromas with a mixture of candied fruit, dried nuts, caramel or chocolate notes.
