ingredients

250 g of sugar
200 g of Charentes-Poitou AOP butter ½ salt
50 g slivered almonds
25 g sifted flour
5 cl of cider
4 apples (Belchard or Granny Smith)
30g thick cream

Steps

Step 1

The crisp

Mix 100 g sugar, the flaked almonds, the flour, 50 g of butter and 5 cl of cider in the blender.

On parchment paper, form small thin discs 10 cm in diameter, like tiles.

Put in a hot oven (150 °) for about 7 minutes and watch the cooking until the discs have a beautiful amber color.

2nd step

Apples

Cut the apples into cubes. In a skillet, caramelize 50 g of butter and 50 g of sugar.

Add the apples, cook for 3-4 minutes, they should still be crisp.

Keep warm.

Step 3

Salted butter caramel

In a saucepan, caramelize 100 g sugar and 5 cl water over medium heat for 10 minutes until a nice blond color.

Put the pan at the bottom of the sink (beware of splashes of hot caramel!) And cool the caramel by pouring a tablespoon of water.

Add 100 g butter just out of the fridge in small dice, whisking constantly.

Finally add the cream so that the caramel remains liquid.

Step 4

dressage

In each hot plate, make 3 dumplings using tablespoons, arrange a crisp on each quenelle and coat with the caramel still warm.