Michel CHAPOUTIER

La recette de Marius

Caramelised apple croustade

Caramelised apple croustade

Preparation: 15 minutes
Cooking time: 25 minutes

Serves 4
6 sheets of brick
10g butter, melted cooled
30cl single cream
4 apples
1 packet of vanilla sugar
50g caster sugar 30g + for the whipped cream
2cl water
1 pinch sea salt


Peel and cut apples into 4 slices and then the rest into small cubes. Prepare the caramel by heating gently 50g sugar, vanilla sugar and water. When it becomes golden, remove from heat and deglaze with 10 cl of fresh cream. Add sea salt. Sauté gently apple cubes and washers. Book.

Prepare by cutting out circles of dough with a circle and a knife (or scissors), 24 circles of brick pastry. Put them in pairs on a baking sheet lined with parchment paper and brush with melted butter. Lay parchment paper and another plaque on it, bake at 200 ° C, 15 minutes. They become golden brown and crispy. Set aside on wire rack.

Whip the whipped cream: whip the cream well chilled by adding 30 g sugar 3 times. Keep refrigerated.

At the time of installation: place a circle of pastry and apple cubes, a dollop of whipped cream, a second circle of pastry, apples, whipped cream, finishing with a slice of apple decor. Serve the rest of caramel and a glass of white Marius.


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