Pomme Mille-Feuille
Crispy caramelized mille-feuille filled with badičk cream, sautéed apples, and caramel cream, decorated with baked apple slices.
Ingredients
Mille-feuille pastry (rest overnight)
500 g
Pastry cream (refer to page 48)
1600 g
Caramel cream
to taste
Caramel butter sauce (for caramel cream)
to taste
Sautéed apples
to taste
Decorative apples (sliced and baked)
4
Miscellaneous
to taste
Instructions
1
Bake the mille-feuille pastry
Mix flour, salt, dissolved butter, vinegar, and water to make the dough, and rest overnight. Wrap in butter and perform 3 folds with rolling (resting 40 minutes between each fold). Roll out the dough, poke holes, rest for 1 hour, then bake in a 180°C convection oven for about 25 minutes, sprinkling powdered sugar during baking to develop a caramel color.
2
Make the caramel cream
Cook the sugar into caramel, then gradually add warm fresh cream to make the caramel butter sauce. Combine fresh cream with the caramel butter sauce and sugar, and whip to 6-7 stiffness.
3
Make the sautéed and decorative apples
Dice the apples and sauté with caramel and butter, then drizzle with brandy. Separately, slice the apples with skin on, remove the cores, brush with butter, sprinkle with sugar and cinnamon, and bake at 180°C for 20 minutes.
4
Assemble and finish
Press the pastry into round discs. On the first layer, pipe the pastry cream, sprinkle with sautéed apples, then stack the second pastry layer on top. Attach pastry crumbs to the sides and pipe the caramel cream. Stack the third pastry layer, spread with apricot jam, arrange the baked apple slices, brush with apricot jam, and sprinkle with powdered sugar.
