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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.

323 K 4.8/5 (16 reviews)

3 hours 9 min. difficulté

Average

5.85 €

6 people

11 Ingredients

Last modified on: May 28^th 2012

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For 6 people, you will need:

1 1 kg apple
2 100 g caster sugar
3 30 g clarified butter
4 3 sheets of brick pastry
5 ½ glass Calvados (apple liqueur)
6 6 almonds tuiles
7 100 ml Chantilly cream (optional)
8 200 ml real custard sauce (crème anglaise)
9 100 g caster sugar
10 30 g clarified butter
11 1 tablespoon fruit coulis (fruit purée) (optional)
Total weight: 1,690 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 2 hours 40 min.

Resting: 10 min.

Cooking: 20 min.

All in all: 3 hours 9 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 1 hour 40 min.

The day before, make the almond tuiles, they should be 10 cm - 4 inches diameter, and as thin and rounded as possible.

Stage 2 - 15 min.

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.

Stage 3 - 10 min.

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.

Stage 4 - 10 min.

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.

Stage 5 - 5 min.

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.

Stage 6 - 5 min.

Then dip it in sugar on both sides...

Stage 7 - 5 min.

... and put on a non-stick baking sheet.

Do this for all the circles.

Stage 8 - 4 min.

Put the baking sheet under the grill, and grill the circles both sides, until they are golden brown.

Stage 9 - 10 min.

Leave to cool on a wire rack.

Stage 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.

Stage 11 - 5 min.

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.

Stage 12 - 20 min.

Then a brik circle.

Stage 13

Another apple layer.

Stage 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.

Keeping: A few minutes until assembled.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	720 RDI=70 %	360 RDI=50 %	5,320 RDI=270 %	22,280 RDI: 270 %
Per 100 g	5 RDI=2 %	40 RDI=4 %	20 RDI=3 %	310 RDI=20 %	1,320 RDI: 20 %
Per person	20 RDI=6 %	120 RDI=10 %	60 RDI=9 %	890 RDI=40 %	3,710 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Gluten, Nuts, egg

How much will it cost?

For 6 people : 5.85 €
Per person : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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