| Time | Servings | Difficulty |
|---|---|---|
| 01:30 | 6 | Easy |
Introduction
To share
This apple millefeuille is a dessert that requires preparation and cooling time, but it is a delicious, fresh and light dessert. I use Pink Lady because they are slightly tart. I sprinkled the millefeuille with brown sugar and then burn it using a blowtorch, which gives a little crunch like a crème brûlée.
The extra thing:
- Serve with a scoop of ice cream or a little whipped cream
- For thin slices I used this vegetable peeler
- Find my apple dessert: pie apple praline , the apple tart and caramel sauce , Normandy tart with toasted brioche apples , the famous and not least tarte tatin , the cake apple coconut , tart applesauce , apple turnovers and so greedy apple pie .
- You can line the mold with parchment paper to ensure release from the mold (depending on the mold)
- If you use another variety of apples, you will have to adapt the cooking time and the sugar.
Ingredients
| 8 apple | |
| 110 g sugar | |
| 50 g salted butter | |
| 1 sachet of vanilla sugar | |
| 1 lemon the juice | |
| 2 tbsp brown sugar |
Instructions
|
1
|
In a saucepan, melt the salted butter and the sugar (not the brown sugar). Add the lemon juice and set aside.
Butter and flour a cake mold. Preheat the oven to 180 ° C. |
|
2
|
Peel and thinly slice the apples.
Start by placing a 1st layer of apples in the bottom of the cake tin, sprinkle with the melted butter, sugar and lemon mixture. Cover with another layer of apples and sprinkle again with the previous mixture. Renew until exhaustion. |
|
3
|
Bake for about 1h15.
Take out of the oven and let cool on a rack. Reserve in the refrigerator for 4 hours. Then unmold. Sprinkle with brown sugar and burn the top with a torch. To serve. |
Related posts:
