I saw this recipe a long time ago, prepared by Vladut from neatza and I really liked it! Now having fragrant apples from the country, I said it was the perfect time for this dessert! I gave up the apricot jam put on apples, because I want the desserts I make to contain as little sugar as possible, and I baked the sheets myself, but you can buy them ready to bake, it's your choice! I was very, very happy with this dessert and it is clearly made for my soul! I'm not tired of it, although I've always eaten a big slice!
- 10 suitable apples (I used rabbit muzzle)
- 2 teaspoons ground cinnamon
- 800 gr puff pastry
For vanilla cream:
- 3 yolks
- 7 tablespoons sugar
- 600 ml milk
- 4 tablespoons starch
- 2 sachets of bourbon vanilla sugar
- 150 gr butter 80% fat
- powdered sugar for powdering
Method of preparation:
Wash the apples and remove the stalks.
Place them in a tray on baking paper, sprinkle with cinnamon.
Put them in the hot oven, at 180 degrees, for 20-25 minutes.
When they are ready, take them out of the oven, let them cool.
When they have cooled well, remove the shell.
The puff pastry must be cold.
Cut it into 3 pieces, widthwise, evenly.
Place them on a tray lined with baking paper, prick them with a fork.
Put them in the hot oven at 180 degrees for 20-22 minutes, until lightly browned.
If you don't bake them all at once (I baked two, then another), keep the dough cold.
When they are ready, take them out of the oven and let them cool.
Mix the yolks with the sugar and vanilla bourbon sugar.
Gradually add the cold milk, mix well with a whisk, then add the starch.
Pour everything into a saucepan and put it on the fire.
Stir continuously with a whisk, let the heat simmer until the cream thickens.
Set it aside when it is ready, cover it with foil and let it cool.
Mix the butter at room temperature lightly, then add the cold cream and mix until the cream becomes frothy.
Put baking paper in a tray, place the first sheet.
Better put half of the cream, level it.
Place the second sheet, press it lightly.
Place the ripe apples next to each other (now you can put the jam, if you want), then the rest of the cream, spoon by spoon, from place to place over the apples and level it lightly.
Put the last sheet on top.
Cover the cake with foil, let it cool for a few hours, preferably overnight.
Take it out of the cold, powder it with sugar, then portion it for serving!