This apple and pecan cream treat, with a touch of Iles du Vent rum, offers a rich, harmonious contrast of textures and flavours. With its thousand-layered buttery puff pastry, pecan cream and caramelized apple slices, the balance is perfect! Each bite is a delicate, gourmet poem.
Thanks to Tanguy Coelis, pastry chef at the renowned Manus patisserie in Brasschaat, Belgium.
Tanguy first trained at the Belgian Ter Groene Poorte school in Bruges, then enriched his experience with internships at Van Dender, Delafaille and Manus. Seduced by the innovative style and comprehensive range of Manus patisserie, he quickly realized that this would be his ideal playground. Today, 16 years later, Tanguy’s signature is omnipresent in the house’s creations. The originator of most products, Tanguy works closely with Max Manus to assess the commercial and production feasibility of each new concept.
Iles du Vent rum from Barbade is the ideal partner for caramelized apple. It gives it its fruity taste and powerful aroma.
Book Ranson 2024 in collaboration with Rémy Cointreau Gastronomie
