Ingredients

• 250 g Fresh cranberries
• 125 ml Ice cider
• 100 g Granulated sugar
• 3 unit Egg yolks
• 100 g Unsalted butter, cold, diced
• 1 leaf Gelatin leaf (optional, for firmer texture)
• 60 ml Pure maple syrup
• 30 g All-purpose flour
• 1 unit Egg white

Instructions

1. 1

   For the crémeux: In a saucepan, cook cranberries with 50 ml of ice cider and 50 g of sugar over medium heat until they burst and soften (about 5-7 minutes).

2. 2

   Pass the cranberry mixture through a fine-mesh sieve, pressing firmly to obtain a smooth purée. Discard solids. Set aside.

3. 3

   If using gelatin, soak it in a bowl of cold water for 5 minutes.

4. 4

   In a heatproof bowl, whisk egg yolks with the remaining sugar (50 g). Add the cranberry purée and the remaining ice cider (75 ml).

5. 5

   Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and reaches 82-85°C (180-185°F).

6. 6

   Remove from heat. Stir in the squeezed gelatin (if used) until fully dissolved. Let cool slightly (about 5 minutes), then add the cold diced butter, one piece at a time, blending with an immersion blender to emulsify until very smooth and glossy.

7. 7

   Pour the crémeux into individual glasses or ramekins. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours, ideally overnight, for a perfect set.

8. 8

   For the tuiles: Preheat oven to 160°C (325°F). In a bowl, mix maple syrup, melted butter, flour, and egg white until a smooth, homogeneous batter is formed.

9. 9

   On a baking sheet lined with parchment paper or a silicone mat, spread very thin layers of batter using a spatula or the back of a spoon to form circles or irregular shapes. Leave space between each tuile.

10. 10

    Bake for 5 to 8 minutes, or until the edges are golden brown and the center is slightly lighter. Watch carefully as they burn quickly.

11. 11

    Remove from oven. While still warm and pliable, delicately shape them over a rolling pin, a bottle, or leave them flat for a rustic look. Let cool completely to harden and become crispy.

12. 12

    Serve the chilled crémeux, garnished with maple tuiles.