Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos


Warm apple feuillantines

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.

258,244 4.9/5

Grade this recipe :

Last modified on: May 28th 2012

For 6 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
2 hours 40 min.10 min.19 min.3 hours 9 min.
Preservation: A few minutes until assembled.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Warm apple feuillantines : Photo of step #1The day before, make the almond tuiles, they should be 10 cm - 4 inches diameter, and as thin and rounded as possible. 1 hour 40 min.
2 Warm apple feuillantines : Photo of step #2Peel 1 kg apple, cut into four, remove core and cut each quarter in two or three again.

Your should aim to get thinnish apple slices of very regular size.
15 min.
3 Warm apple feuillantines : Photo of step #3In a frying pan over medium heat, put 30 g Clarified butter and sprinkle with sugar. When sizzling, add apple slices and sprinkle with more sugar.

When apples are lightly coloured, turn over and sprinkle with sugar again.

When slices are golden brown, add the ½ glass Calvados and set alight ("flambé").

Set aside on a plate. The apples should not be overcooked.
10 min.
4 Warm apple feuillantines : Photo of step #4With a cutter or knife and template (bowl, small saucer, ...) cut out 2 circles by guest (+ 2 just in case), 10 cm - 4 inches diameter from the brik or filo pastry sheets. 10 min.
5 Warm apple feuillantines : Photo of step #5Put 100 g caster sugar onto a plate, melt 30 g Clarified butter in a bowl. Turn on your grill.

With a brush dipped in butter, coat a brik circle both sides.
5 min.
6 Warm apple feuillantines : Photo of step #6Then dip it in sugar on both sides... 5 min.
7 Warm apple feuillantines : Photo of step #7... and put on a non-stick baking sheet.

Do this for all the circles.
5 min.
8 Warm apple feuillantines : Photo of step #8Put the baking sheet under the grill, and grill the circles both sides, until they are golden brown. 4 min.
9 Warm apple feuillantines : Photo of step #9Leave to cool on a wire rack. 10 min.
10 Warm apple feuillantines : Photo of step #10You can store these circles in a sealed box in the fridge, with sheets of cooking paper between them, for a few days.

Note: be careful as the circles are very flimsy and should be manipulated with a metal spatula or slice.
11 Warm apple feuillantines : Photo of step #11Making your dessert, everything follow should be made at the last time:

Reheat the apple slices.

On each serving plate put an almond tuile, add a layer of apple slices.
5 min.
12 Warm apple feuillantines : Photo of step #12Then a brik circle. 20 min.
13 Warm apple feuillantines : Photo of step #13Another apple layer.
14 Warm apple feuillantines : Photo of step #14And finally the last brik circle.

Pour custard (crème anglaise) around your work of art, possibly with some red fruit coulis drops.

Add a rosette of whipped cream on top, preferably with a forcing bag, or as a "quenelle" formed with two teaspoons.

Serve without delay.

Remarks

If you don't have Calva, use rum instead.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
323832 gr425 gr142 gr
162 %12 %40 %22 %
Per 100 g
CaloriesProteins CarbohydratesFats
1792 gr24 gr8 gr
9 %1 %2 %1 %
Per person
CaloriesProteins CarbohydratesFats
5395 gr70 gr23 gr
27 %2 %7 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 6.48 €
Per person : 1.08 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
AppleApple: You can check-out other recipes which use it, like for example: Bonnevaux apple tart, Quince and apple compote, Apple Strudel, Clafoutis "Marie-Antoinette", Caramelised apple pie, ... [All]
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Norman flambéed apples, Rice pudding (riz au lait), Pistachio panna cotta with custard, European glass, ... [All]
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Blackcurrant liqueur, Half-cooked chocolate cake with raspberry coulis, Coconut-vanilla cream for Elsa , Italian Meringue, ... [All]
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Fillets of sole meunière, Tarte Jurassienne, Spring veal sauté , Veal Chop With Assortment of Vegetables, ... [All]

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page