Hi Steemians,
Happy birthrday Culinary challenge. 
I decided to make a dessert, Apple Millefeuille, adapted to fit this week's theme, apple.
I keep my fingers crossed for a good result, but there's no reason for that!
Come on, let's go.
INGREDIENTS
Puff pastry
- 250 g all purpose flour
- 200 g lightly salted butter
- 125 g water
- 2.5 g of salt
Apple whipped cream
- 25 cl whole fresh cream
- 100 g applesauce (I made it by myself with all the failed apple flowers from the SIC contest 😊)
Green Apple Juice
- 1 apple
- Water
- Lemon juice
The apples
- 2 apples
- Butter
- Brown sugar
- 1 small glass of muscat or white wine
DIRECTIONS
Part 1 PUFF PASTRY
1- Put the flour in the bowl of the food processor and make a well.
Cut the butter into small pieces and add it to the pan.
Add water and mix the dough until it forms a ball.
Be careful, it is better if there are pieces of butter left unmixed to create flaky pastry.
2- Take out the ball and add a little flour if the dough is too sticky.
3- Place between two sheets of parchment paper, sprinkle with flour and roll out the dough in the shape of a large rectangle.
4- Fold the dough in three, folding the top edge towards the centre, and cover with the bottom edge. Turn the dough square 1/4 turn to the right.
5- Dust with flour and repeat step 4, four times.
6- Cover the dough with cling wrap and chill in the refrigerator for at least 30 minutes.
7- Preheat your oven to 160°C. Cut the dough into rectangles and place it onto baking sheet. Put another baking sheet on top to weigh. Since I didn't have two, I put a silicone baking mat on it and it worked.
Bake for 15 minutes, turning halfway through baking.
8- Let cool.Part 2 APPLE WHIPPED CREAM
1- Put the bowl of the stand mixer with its whisks in the freezer, and the compote with the heavy cream in the refrigerator. They must be very cold to make a whipped cream.
2- Place the heavy cream in a stand mixer and mix on medium speed. Turn on high speed once the whipped cream begins to foam. Beat until the whipped cream becomes very firm--the bowl must be able to be turned over without the whipped cream falling-- and then set aside.
3- Add in the compote in the mixer and beat at high speed until it becomes foamy.
4- Gently stir in the compote to the whipped cream and then set aside.
###Part 3 APPLE JUICE CONCENTRATE
1- Wash your apple and peel it with peeler. Boil in the water with a lemon juice and cook for 15 minutes. Drain and put in ice water to keep the green color.
2- Blend it then pass to strainer.
3- Return to the heat with a little water and cook over low heat to obtain a very fragrant concentrate.
4- Yes I know, there is almost nothing left!Part 4 APPLES
1- I used the granny smith apple whose skin I used for my juice. Cut into cylinders using apple corer.
2- For pink lady apple, do not peel it. Cut in half vertically and make apple cylinders with the one half. In the other half, make slices with a mandolin. It's a bit difficult at first but with practice it's going to be okay!
Put the slices in water with lemon juice and a little sugar and cook for 5 minutes. This will allow the apples not to blacken and it will be easier to form the flowers. Drain and roll up the strips to form the flower.
3- Put the butter in the frying pan and heat on low heat. Once the butter has melted, stir in apple cylinders and sugar.
Cook until the apples are cooked but still a little bit firm.
Deglaze with muscat.
Cut pieces to the desired height.ASSEMBLING
1- Place your three rectangles of puff pastry on the work surface.
2- Arrange the apple cylinders on one puff pastry.
3- Put the whipped cream in a piping bag and pipe between each apple cylinders. Stack with puff pastry and repeat the process.
4- On the last rectangle, pipe the whipped cream diagonally, and place the flower in the middle.
5- Place the green apple juice concentrate on each rosette of whipped cream.That's it, its ready. You can taste it now.
Si cela t'a plu, clique sur la bannière et viens faire un tour à la maison !
Christel M.
