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.
