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.
329 K 4.8/5 (16 reviews)
3 hours 9 min.
Average
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
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 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: Alsatian apple tart, Oatmeal and apple cookies, Tatin apples with mascarpone cream, Apple-almond shortbread tart, Tart Tatin, ... See them all 56
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Caramel semolina pudding with raisins, Sautéed pears with custard and orange syrup , Caramelized brioche with pear and kiwi, Confit of quinces in Macvin, ... See them all 13
Caster sugar
Like these other recipes: Chocolate mug cake, Stewed apricots, Chocolate and matcha tea biscuits, Blackcurrant jelly, Chocolate mousse, ... See them all 360
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Hasselback or "Swedish-style" potatoes, Fillets of sole meunière, Caramelized brioche with pear and kiwi, Warm autumn salad, Comtoise endive salad, ... See them all 32
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010235 K5 2 hours 30 min.
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.February 21th 2011316 K4.9 55 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.April 17th 2022414 K 14 1 hour 15 min.
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.February 21th 2011336 K5 55 min.
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.February 21th 2011273 K4.2 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.