This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
341 K 4.8/5 (16 reviews)
3 hours 9 min.
Average
5.85 €
6 people
11 IngredientsLast modified on: May 28th 2012
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
Times for this recipe
Preparation: 2 hours 40 min.
Resting: 10 min.
Cooking: 20 min.
All in all: 3 hours 9 min.
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.
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.
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.
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.
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.
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.
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.
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 % |
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)
Apple
Like these other recipes: Cochelin d'Evreux, Apple Tiramisu, Apple Strudel, Far Normandy-Brittany, Caramelised apple pie, ... See them all 61
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Confit of quinces in Macvin, Pears in red wine with blackcurrant , European glass, Sautéed pears with custard and orange syrup , ... See them all 13
Caster sugar
Like these other recipes: Caramelized apple and walnut cake, Quince compote, Apple Tatin Terrine, Brioche dough, Soft chocolate-orange cake, ... See them all 374
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Rolled chestnut and apple brioche, Fillets of sole meunière, Comtoise apple charlotte, Roast beef "like they do it in Santa Fe", ... See them all 32
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010311 K 14.2 15 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018430 K5 1 hour 50 min.
Flamiche
Flamiche is a savoury tart from the Picardy region of northeasten France. It is a cousin of quiche lorraine, but the pastry is characteristically made with lard and the filling has neither bacon nor eggs. This version contains a mixture of endives and leeks (white part only). April 30th 201762 K 14.5 1 hour 20 min.
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs. June 16th 201967 K 1 hour 25 min.
Angevin plum pâté
The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry. It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France). July 31th 202239 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.