Caramelized Apple Mille-Feuille by Sylvain Fond

Executive Pastry Chef, Consultant, MBSF LLC

Indulge in the exquisite flavors and delicate layers of our Caramelized Apple Mille-Feuille. This French pastry masterpiece combines buttery Traou Mad pastry, caramelized Golden Apples, and luscious vanilla cream, all harmoniously layered and adorned with a rich caramel sauce. Each bite is a symphony of textures and tastes, from the crisp pastry to the sweet-tart apples, culminating in a creamy finish with a hint of caramelized indulgence. Elevate your dessert experience with this elegant creation that celebrates the artistry of French pastry-making.

Yield: 10 servings

Equipment:

• Mixer with paddle and whisk attachments
• Piping bag
• Pasta roller
• Cookie cutter
• Oven
• Suitable mold for apples
• Digital thermometer

Traou Mad Pastry

• 170 g super-fine granulated sugar
• 40 g egg yolks
• 30 g whole milk
• 260 g salted butter, softened
• 10 g baking powder
• 300 g flour

1. In a mixing bowl, combine the sugar and egg yolks. Whisk until the mixture turns pale.
2. Add the milk and softened butter and mix well. Gradually incorporate the flour and baking powder into the mixture. Combine thoroughly.
3. Roll out the dough thinly between two sheets of parchment paper. Pass through a pasta roller 2 to 3 times if necessary. Freeze.
4. After 15 minutes, cut into desired shapes using a cookie cutter. Bake at 160°C (320°F) for approximately 6 minutes.

Caramelized Apples

• 1 kg Golden Apples
• 300 g sugar
• 1 vanilla bean

1. Dice the apples into small cubes and caramelize them with sugar and a vanilla bean.
2. Sauté in a hot pan until golden brown, then place them in a suitable mold while still hot.

Vanilla Cream

• 100 g super-fine granulated sugar
• 120 g egg yolks
• 500 g cream
• 1 vanilla bean

1. Whisk together the sugar and egg yolks, then pour in the hot cream along with the vanilla bean.
2. Pour the cream over the apples. Bake in the oven at 90°C (194°F). Chill before serving.

Caramel

• 210 g sugar
• 40 g softened salted butter
• 210 g cream

1. Dry cook the sugar until it turns a deep brown caramel. Deglaze with the salted butter and add the cream.
2. Cook the caramel again until it reaches 103°C (217°F).

Whipped Cream

• 500 g cream
• 1 vanilla bean
• 150 g caramel (from the Caramel recipe above)

1. In a mixing bowl, whip the cream at low speed and add the vanilla bean.
2. Finish by folding in 150 g of the Caramel.

Assembly

• Tempered milk chocolate plaque
• 2 Granny Smith apples

1. Assemble the mille-feuille in the following order: Start with the Traou Mad pastry, then add the unmolded Caramelized Apples and Vanilla Cream
2. Add a thin layer of the Caramel.
3. Next, add the Whipped Cream and the milk chocolate plaque.
4. Finish with a julienne of Granny Smith apple on top.

(This recipe appeared in the Summer 2024 issue of Pastry Arts Magazine)