Bonfire with apple

Ingredients for 4 servings:

• 40 g yeast
• 1 tbsp water, lukewarm
• 2 tbsp sugar
• 500 g wheat flour type 405
• 4 eggs
• 250 g butter
• 1 tbsp butter for the mold
• 500 ml cream
• 100 g sugar
• 1 vanilla pod(s)
• 6 egg yolks
• 3 apples, sour
• 100 g butter
• 500 ml cream
• 3 eggs
• 1 vanilla pod(s)
• 1 tbsp butter
• 100 ml water
• 100 g sugar
• 250 g raspberries, frozen, thawed
• 1 vanilla pod(s)
• a few sprigs of mint or lemon balm
• some powdered sugar for dusting
• Vanilla sauce, thick (recipe here in the DB: The ultimate vanilla sauce from Skye

Instructions

Working time approx. 2 hours; Rest time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 25 minutes

and vanilla ice cream

For the dough, dissolve the yeast in the lukewarm water and stir in the sugar. Cover and let rise for 15 minutes. Sift the flour into a bowl and add the liquid yeast. Stir in the eggs. Gradually knead in the butter in pieces. Cover and let rise again for 10 minutes. Preheat the oven to 200°C fan/gas mark 3. Grease a 30cm loaf pan with a tablespoon of butter and pour in the dough. Bake in the preheated oven for approx. 40 minutes. Then turn out of the pan and let cool slightly on a wire rack. For the ice cream, halve the vanilla pod, scrape out the seeds and scrape out the seeds. Bring the cream to a boil with the sugar and vanilla seeds. Beat the egg yolks and stir in the hot cream. Transfer to a metal bowl and beat over a pan of hot water until thickened. Allow to cool slightly and then freeze in an ice cream maker. For the filling, peel and core the apples and cut into wedges. Sauté in the butter until almost cooked. Split the vanilla pod and scrape out the seeds. Whisk the cream with the eggs and vanilla seeds. For the bonfires, grease 4 baking dishes with butter. Cut the brioche into slices and cut out shapes the size of the dishes. Place in the dishes and fill with apple pieces and egg cream. Bake in the preheated oven for approx. 5 minutes. Dice the brioche scraps and place in the dishes in piles. Bake for a further 5 minutes. Remove from the oven and let cool in the dishes for approx. 5 minutes. For the raspberry purée, bring the water and sugar to a boil and reduce until creamy, remove from the heat, stir in the raspberries and pass everything through a sieve. To serve, remove the bonfires from the dishes or turn them out, dust with icing sugar and place on a plate. Alternate between raspberry puree and vanilla sauce, adding drops at a time. Use a toothpick to create a pattern in the sauce. Place the ice cream in cones or scoops on top. Garnish with the vanilla pod and mint or lemon balm.