Apple Millefeuille with Vanilla Sauce
Ingredients
Millefeuille
- 6 red apples
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons cornstarch
Vanilla sauce
- 2 egg yolks
- 1 tablespoon cornstarch
- 2 cups milk
- 3 tablespoons sugar
- A pinch of salt
- 1 teaspoon vanilla extract
Caramel
- 150 grams sugar
- A few drops of water (optional)
Preparation
Caramel
Place the sugar in a small pot (you can add a few drops of water).
Cook over medium heat without stirring. Only gently move the pot if necessary.
When the caramel reaches a golden amber color, remove it from the heat.
Immediately pour into the mold and cover the base and sides well. Be careful, hot caramel burns!
Millefeuille assembly
Make the caramel and cover the mold well.
In a container, mix the sugar, salt, and cornstarch.
Peel the apples and cut them into very thin slices.
Begin layering the apples in the mold. Between each layer, sprinkle a little of the dry mixture.
Every three layers, press lightly to compact.
Continue until the mold is full.
Bake at 180°C for 1 hour.
Vanilla sauce
Mix the egg yolks with the cornstarch until no lumps remain.
In a pot, heat the milk with the sugar, salt, and vanilla extract.
When it starts to steam, add a little of this hot milk to the egg yolks, beating quickly.
Pour everything back into the pot and cook over low heat, stirring, until it thickens.
Strain the sauce and it is ready to serve.
