Preview

Crispy apple millefeuille and fresh raspberries, vanilla ice cream

Crispy millefeuille interspersed with caramelized apples, topped with sautéed diced apples with maple syrup, fresh raspberries and vanilla ice cream.

Note You can also use the following varieties for this recipe: Cortland, Golden Delicious and Spartan.

Ingredients

Recipe for 4 persons

For the millefeuille

2 Leaf(ves)

Brik

2 Unit(s)

Granny smith apple

60 Gr

Icing sugar

25 Gr

Butter

For the sautéed apple

2 Unit(s)

Granny smith apple

25 Ml

Butter

50 Ml

Maple syrup

For the raspberries coulis

125 Gr

Raspberries

40 Ml

Water

40 Gr

Sugar

Preparation time: 30 min

Preheat your four at 400 °F

General preparation
Peel and core your apples. Reserve it in a lemon water as needed. Melt butter for millefeuille.
Millefeuille preparation
Using a mandoline, slice your apples into thin slices. In a baking sheet lined with parchment paper, butter one of the first sheet of brik, then sprinkle with icing sugar and spread apples equally across the entire surface of the sheet of brik. Sprinkle again with icing sugar and then place the second sheet of brik buttered on top. Cover with parchment paper and a sheet of pastry. Bake for 20 to 25 minutes. Once cooked, let cool slightly and then cut the millefeuille into 8 wedges.
For the sautéed apple
Cut apples into cubes. In a skillet, melt a knob of butter and brown the diced apples. Add maple syrup and let reduce slightly.
Preparation of raspberry coulis
Combine the raspberries, sugar and water in the bowl of a food processor. Reduce all pureed until smooth. Strain and set aside.
To serve
Break the Brick millefeuille in pieces and serve layers of millefeuille with sautéed apple, a scoop of ice cream finishing with a Brick. Garnish with a drizzle of raspberry coulis.