Apple mille-feuille with chestnut crumble Caramel, chocolate & salted butter sauce
- Peel the apples and cut into 1-centimetre cubes.
- Make a light caramel with the sugar.
- Add the apple and stir gently to cover each cube with caramel.
- Grate the vanilla pod and add to the mixture.
- Deglaze with the maple syrup (optional).
- Leave to cook on a low heat until the liquid has evaporated.
- The apple cubes should keep their shape and not turn into purée providing the caramel is light and golden.
- Set aside.
- Preheat the oven to 200°C.
- Melt the butter in a small pan.
- Chop the chestnuts in a blender.
- Mix the ingredients gently with a spatula.
- Spread out on a sheet of baking parchment.
- Bake in the oven until the crumble turns golden.
- Allow to cool and crumble coarsely.
- Melt the dark chocolate in a bain-marie or a microwave oven.
- Spread the melted chocolate on a cling film sheet, cover with a second sheet and spread out with a rolling pin.
- The layer of chocolate should be thin and even. Allow to cool.
- Cut 8 discs using a circular pastry cutter of about 4 cm diameter.
- Cut 2 discs of a larger diameter, depending on the size of the plates on which the dessert is to be served.
- If desired, embellish with the help of smaller pastry cutters.
- Cut these large discs in 2.
Caramel, chocolate & salted butter sauce
- Make a caramel with the sugar.
- Deglaze with the lemon juice.
- Heat the cream and add to the mixture with the semi-salted butter.
- Pour onto the chocolate.
- Blend and strain.
- Take a first disc of chocolate and, with the help of a pastry cutter with a diameter of 5 cm, top with a layer of caramelised apple.
- Add a second disc of chocolate on top, and then a second layer of caramelised apple.
- Top with chestnut crumble.
- Place a large semi-disc of chocolate on each plate.
- Arrange the caramelised apple mille-feuille in the middle of the plate.
- Decorate with circles of chocolate sauce; top these with small sticks of raw apple and pieces of cooked chestnut.
Recipe: Didier Sidot, Grand Prix Joseph Favre