Pommes Chevreuse

Pommes Chevreuse

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Credit: Adam Hagar, CSC, CPC,CDM, CFPP
Sizzle, Winter 2013


Semolina croquettes
4 oz. semolina flour
¼ t. kosher salt
1 egg
2 egg yolks
Vegetable oil as needed

Pink and white apples and filling
6 ginger apples
16 oz. sugar
16 oz. water
½ vanilla bean, scraped
2 oz. Red Hots candies

1 oz. dried apricots
1 oz. dried cherries
1 oz. golden raisins
Apricot puree as needed

French meringue
4 egg whites
8 oz. confectioners’ sugar, sifted

1 oz. pistachios, finely chopped
Confectioners’ sugar as needed


Semolina croquettes
1. Combine flour and salt. Add eggs to form dough. Leave to rest 1-2 hours.

2. Roll out dough to no more than 1/16 inch. Cut discs with large cookie cutter.

3. Heat oil to 350°F in large saute pan. Fry discs until golden-brown. Place on paper towel until ready to use.

Pink and white apples and filling
1. Peel and quarter apples, reserving one whole for garnish.

2. Combine sugar and water. Divide evenly between two small saucepans; simmer each.

3. Add vanilla to one, candy to the other. Divide and add apples evenly to pans. Poach apples at 180°F until tender.

4. Add whole, peeled apple to pink syrup.

1. Small-dice dried fruits; combine with puree until desired texture. Refrigerate until needed.

French meringue
1. Bring egg whites to room temperature. Whip to medium peaks in 5-quart mixer on high.

2. Switch mixer to medium; gradually add sugar. Continue whipping until stiff peaks form.

3. Place in piping bag fitted with star tip. Set aside until ready to use.

1. Place one croquette in center of serving dish.

2. Spoon on dried fruit mixture. Encircle with a few apples of both colors.

3. Pipe meringue to cover.

4. Dust meringue with confectioners’ sugar; sprinkle with nuts.

5. Bake at 350°F until golden-brown

6. Alternate remaining apples around base of meringue.

7. Place poached whole apple on top.

Sizzle - Winter 2013 Issue


4 servings


Dessert, Sizzle

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