Preparing the puff pastry
- 1 pound puff pastry (500 grams)
Preparing the apples
- 8 to 10 apples, according to their size
- 3/4 ounce sugar (20 g)
- 3/4 ounce butter (20 g)
Making the parfait
- 1 cup milk (25 cl)
- 7 ounces sugar (200 g)
- 5 1/4 ounces egg yolks (150 g)
- 1/3 cup heavy cream (7.5 cl)
- 1 cup 2 tablespoons whipped cream (27.5 cl)
Finish
- caramel sauce (SQ)
Instructions
Step 1: Preparing the puff pastry
Roll the dough out to a rectangle 1/10 inch (2 mm) thick, to the size of your baking sheet. Dock the dough with a fork. Cover with parchment paper. Place corks around the baking sheet and cover with a wire rack. The corks will keep the rack from marking the dough.
Bake in a 356°F (180°C) oven. After 15 minutes, remove the rack and sprinkle the dough with confectioners’ sugar. Turn the heat up to 482°F (250°C), keep an eye on the dough, baking until browned and caramelized.
Step 2: Preparing the apples
Peel the apples. Slice in 6 pieces, then remove the cores and seeds. Sauté with butter and sugar, until thoroughly browned.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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