Warm apple feuillantines

Step by step recipe:

  1. 1 hour 40 min.Warm apple feuillantines : Photo of step #1
    The day before, make the almond tuiles, they should be 10 cm - 4 inches diameter, and as thin and rounded as possible.
  2. 15 min.Warm apple feuillantines : Photo of step #2
    Peel 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.
  3. 10 min.Warm apple feuillantines : Photo of step #3
    In 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.
  4. 10 min.Warm apple feuillantines : Photo of step #4
    With 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.
  5. 5 min.Warm apple feuillantines : Photo of step #5
    Put 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.
  6. 5 min.Warm apple feuillantines : Photo of step #6
    Then dip it in sugar on both sides...
  7. 5 min.Warm apple feuillantines : Photo of step #7
    ... and put on a non-stick baking sheet.

    Do this for all the circles.
  8. 4 min.Warm apple feuillantines : Photo of step #8
    Put the baking sheet under the grill, and grill the circles both sides, until they are golden brown.
  9. 10 min.Warm apple feuillantines : Photo of step #9
    Leave to cool on a wire rack.
  10. Warm apple feuillantines : Photo of step #10
    You 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. 5 min.Warm apple feuillantines : Photo of step #11
    Making 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.
  12. 20 min.Warm apple feuillantines : Photo of step #12
    Then a brik circle.
  13. Warm apple feuillantines : Photo of step #13
    Another apple layer.
  14. Warm apple feuillantines : Photo of step #14
    And 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.

Source:

Home made

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