Are you tempted by this "Apple millefeuille, salted butter caramel"?
Here is the recipe of Eric Sapet, starred chef:
Ingredients :For the light cream:
- 50cl of whole milk
- 50g of Maizena
- 3 eggs
- 75g of sugar
- 1 vanilla pod
- 50g of butter
- 50cl whipping cream kept chilled
- 2 sheets of gelatin (4g)
For the caramelized apples:
- 5 golden apples
- 50g of butter
- 100g brown sugar
- Calvados
For the caramel:
- 100g of sugar
- 125ml liquid cream
- Flower of salt
For decoration:
- Icing sugar
Preparation of the puff pastryPreheat the oven to 180°C (th. 6). Roll out the puff pastry. Brush each disk of puff pastry with butter and sprinkle with sugar. Enclose them between two sheets of parchment paper and bake them between two oven trays, until the puff pastry has completely caramelized. Count about a dozen minutes. To book.
Preparing the light creamDissolve the cornstarch in 25 cl of milk. Add eggs and sugar, mix. Boil the rest of the milk with the split vanilla pod, add it to the mixture, then return to the heat for 5 minutes until a fairly thick creamy consistency is obtained.
Soften the gelatin in a bowl of cold water. Remove the vanilla pod and pour the still hot cream into a bowl. In the cream, melt the drained gelatin and the butter, then leave to cool on a bed of ice. Whip the very cold whipping cream into a stiff whipped cream. Mix the whipped cream with the cooled pastry cream.
Preparing the applesIn a skillet, make a dry caramel with the brown sugar. Add the butter and the quartered apples. Leave to caramelize for a few minutes, then deglaze with Calvados. To book.
Assembling the yarrowIn a cake ring about 8 cm high and 23 cm in diameter, place a first disc of puff pastry and place the caramelized apples on top. Cover with a disc of puff pastry and garnish with light cream. Finish by covering the millefeuille with the last disc of puff pastry and refrigerate.
Caramel preparationBoil the sugar dry in a non-stick pan. Heat the liquid cream separately in another saucepan. When the caramel begins to color, turn off the heat and slowly pour the hot cream into the caramel, stirring constantly (be careful not to burn your hands with the steam that is released). Return to low heat for 1 or 2 minutes to ensure that all the sugar is melted. Add a pinch of fleur de sel. Be careful to heat the cream well, because if it is poured cold, the caramel will create a mass that is very difficult to melt.
DressageJust before serving, sprinkle the millefeuille with a veil of icing sugar. Cut it into slices and drizzle each slice with salted caramel.
