|Preparation||Resting||Cooking||Start to finish|
|2 hours 40 min.||10 min.||19 min.||3 hours 9 min.|
|1||The 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||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||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||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.||10 min.|
|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||Then dip it in sugar on both sides...||5 min.|
|7||... and put on a non-stick baking sheet.
Do this for all the circles.
|8||Put the baking sheet under the grill, and grill the circles both sides, until they are golden brown.||4 min.|
|9||Leave to cool on a wire rack.||10 min.|
|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||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||Then a brik circle.||20 min.|
|13||Another apple layer.|
|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.
For 6 people : 6.48 €
Per person : 1.08 €
|Apple: 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): 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 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 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]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)