
Crunchy millefeuille of caramelized apricots with star anise
Ingredients
Instructions
- 2 large (or 4 small) very ripe apricots (or your favorite fruit)
- 20 cl of full liquid cream
- 2 star anise flowers
- 50 g sugar
- 10 grams of semi-salted butter
- 8 rounds of ravioli dough (or shortcrust pastry)
- lemon juice
- 1 vanilla pod
- icing sugar
- Wash the fruits, peel them and cut them into quarters. Book.
- In a skillet, make a blond caramel with 30 grams of sugar and 10 grams of semi-salted butter.
- Cut the vanilla pod in half, remove the seeds and for them into the caramel.
- Add the pod to the caramel as well as the star anise flowers.
- Add the fruit to the caramel and let caramelize over low heat for a few minutes.
- Turn the fruit quarters from time to time so that they color evenly.
- Whip the very cold cream into whipped cream, using a whisk or mixer. Add 10 grams of sugar and a dash of lemon juice.
- Cut out 8 circles of ravioli dough or shortcrust pastry, using a cookie cutter.
- Place them on a baking sheet.
- Sprinkle each round of dough with sugar. Bake under the grill for barely 2 minutes, watching carefully so as not to let it burn.
- As soon as the dough rounds are golden, remove them from the oven and let them cool.
- Arrange the millefeuille on the plate: Alternate successively a round of crispy pastry, a layer of fruit, a layer of cream, etc.
- Go up 3 or 4 floors in this way. Finish the dressing with a caramelized fruit, a star anise flower for decoration and icing sugar sprinkled on the plate.
Crunchy millefeuille of caramelized apricots with star anise
Today we offer you the following recipe: Crunchy millefeuille of caramelized apricots with star anise
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Crunchy millefeuille of caramelized apricots with star anise Recipe – Crunchy millefeuille of caramelized apricots with star anise Recipes
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