Homemade pastry sheets add an extra dimension to the Apple Crisp. Their lightness and crispiness form a perfect setting for tenderly candied apples. Prepared with care, these leaves provide an incomparable texture and flavor, transforming a simple dessert into a true work of pastry art. The heavy cream and Calvados, on the other hand, enrich the apples with their subtle aromas, creating a perfect balance between sweetness and acidity, creaminess and crunch.
To taste an Apple Crumble is to immerse yourself in a world of authentic flavors and culinary traditions. This dessert, with its apparent simplicity, tells the story of our ancestors, their orchards and their love for homemade cooking. It invites conviviality, to share a moment around the table, to savor each bite as a precious memory of the past. By making this recipe, we are perpetuating a tradition, we are honouring the know-how of our ancestors and we are celebrating the richness of our gastronomic heritage.
Ingredients
1 kg of Reine des Reinettes apples: Chosen for their perfect balance between acidity and sweetness, these fruits are a pillar of the recipe. Their origin, often local, guarantees freshness and impeccable quality.
6 to 7 Homemade Pastry Sheets: The finesse and crispiness of these sheets are essential. Their homemade preparation is a guarantee of quality and authenticity.
2 Tablespoons of Heavy Cream: It brings creaminess and sweetness, creating a sublime contrast with the acidity of the apples.
80 g of Melted Butter: A quality butter, ideally of artisanal origin, enriches the dish with its unique taste.
80 g brown sugar: Its use is strategic, providing a caramelized sweetness.
3 Bouchons de Calvados: This traditional Normandy spirit intensifies the flavors of the apples, bringing a deep aromatic dimension.Preparation Method
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