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.
321 K 4.8/5 (16 reviews)
3 hours 9 min.
Average
18 people
11 IngredientsLast modified on: May 28th 2012
For 18 people, you will need:
- 1
3 kgs apple - 2
300 g caster sugar - 3
90 g Clarified butter - 4
9 sheets of brick pastry - 5
1.5 glass Calvados (apple liqueur) - 6
18 Almonds tuiles - 7
300 g Chantilly cream (optional) - 8
600 g Real custard sauce (crème anglaise) - 9 300 g caster sugar
- 10 90 g Clarified butter
- 11
3 tablespoons Fruit coulis (fruit purée) (optional) - Total weight: 5,070 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 3 kgs 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 90 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 300 g caster sugar onto a plate, melt 90 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 | 290 RDI=110 % | 2,160 RDI=200 % | 1,080 RDI=160 % | 15,970 RDI=800 % | 66,850 RDI: 800 % |
| 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 18 people : 17.45 €
- 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)
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Confit of quinces in Macvin, European glass, Sautéed pears with custard and orange syrup , Pears and caramelised walnut samosas , ... See them all 13
Caster sugar
Like these other recipes: Cranachan, Far Normandy-Brittany, Little caramelized peach tarts, Cornmeal baps for Anne, Passion fruit jellies, ... See them all 351
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Sautéed pears with custard and orange syrup , Veal Chop With Assortment of Vegetables, Clafoutis "Marie-Antoinette", Chilli langoustines, Corn salad with croutons, ... See them all 32
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