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.
331 K 4.8/5 (16 reviews)
3 hours 9 min.
Average
2 people
11 IngredientsLast modified on: May 28th 2012
For 2 people, you will need:
- 1
335 g apple - 2
35 g caster sugar - 3
10 g clarified butter - 4
1 sheet of brick pastry - 5
0 glass Calvados (apple liqueur) - 6
2 almonds tuiles - 7
35 ml Chantilly cream (optional) - 8
70 ml real custard sauce (crème anglaise) - 9 35 g caster sugar
- 10 10 g clarified butter
- 11
1⁄3 tablespoon fruit coulis (fruit purée) (optional) - Total weight: 575 grams
Change measures:
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 335 g 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 10 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 35 g caster sugar onto a plate, melt 10 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 | 30 RDI=10 % | 250 RDI=20 % | 120 RDI=20 % | 1,820 RDI=90 % | 7,610 RDI: 90 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 20 RDI=3 % | 320 RDI=20 % | 1,330 RDI: 20 % |
| Per person | 20 RDI=6 % | 120 RDI=10 % | 60 RDI=9 % | 910 RDI=50 % | 3,800 RDI: 50 % |
How much will it cost?
- For 2 people : 2.00 €
- 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: Tatin apple diplomat tart, Ramekins with almonds, apples and lemon, Nanou's apple and almond cake, Caramelized apple and walnut cake, Apple custard tart, ... See them all 56
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 , Individual charlottes with morello cherries, Pears and caramelised walnut samosas , Bavaroise cream, Pears in red wine with blackcurrant , ... See them all 13
Caster sugar
Like these other recipes: Vanilla sugar, Tatin apples with mascarpone cream, Nachos, Chocolate and vanilla crème brûlée, Tatin apple diplomat tart, ... See them all 360
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Chilli langoustines, Confit of quinces in Macvin, European glass, Sweet pancake rolls from Brittany, ... See them all 32
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020535 K 44.2 14 hours 30 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021639 K 34.5 15 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012785 K 43 25 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017571 K5 2 days 16 hours 30 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011535 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.