Do you have time? That’s good, we suggest you make a small monument for the taste buds and eyes. Because cooking is also a game of construction, cabinetmaking, sculpture, in short a whole manual art that arouses curiosity, taste. It is true that the visual has taken a preponderant place for a long time in the gastronomy today instagram to excess. To the point that, sometimes, the dishes that we are about to taste in the restaurant are prettier than good. But the fact remains that at the start of a culinary creation, there is often a sketch scribbled by a chef to explain to his brigade the arrangement of the ingredients.
At home, we are not necessarily the Botticelli of the strawberry charlotte or the Fragonard of the mille-feuille. But let’s face it, we’re happy when our apple pie or our pie shimmers the eyes of the guests. It’s because we’ve done everything to match the apple rings and make the pâté stuffing a mosaic of colors, tastes and textures.
Camembert apple mille-feuille
Today, you are offered to “play” with two major ingredients, a camembert and apples which should not be very difficult to find even in these times of confinement. This recipe comes from a clever and enticing book, My 100 cheese recipes by Jean-Charles Karmann (1), who explains: “The great enthusiasts who believe that cheeses cannot be tasted other than life on bread may be surprised; let them be reassured: never in the recipes that I offer you the unique taste of this traditional product is altered. On the contrary, the combinations of flavors offered always highlight it. ”
For its “apple camembert mille-feuille”, you need: a very firm camembert; 2 golden apples; 40 g walnut kernels; 2 tablespoons of breadcrumbs; 2 tablespoons calvados; 50 g of semi-salted butter; 1 tablespoon caster sugar.
The apple camembert mille-feuille will be even better if you let it ripen for about ten hours. Remove the Camembert from its box and reserve it. Without removing its crust, cut the camembert into three equal discs in the thickness direction. Reserve them on a plate. Peel an apple, seed it and cut it into slices about ½ cm thick. Book.
Melt 40 g of butter in a pan over low heat. Sprinkle with sugar, then add the apple slices. When they are nicely browned, flambé them with calvados until they are extinct, and let cool. Reconstitute the camembert by placing the apple slices between each disc of camembert.
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Put the camembert in its original box and let it ripen all day (around ten hours) at room temperature, turning it from time to time so that the cooking juices from the apple flow well into the dough of the camembert .
Mix the walnuts very finely with the breadcrumbs. Using a paintbrush, brush the camembert crust with the rest of the melted butter and coat each side with the nut crumbs.
Make apple crisps. Preheat your oven to 70 degrees. Finely chop the remaining apple without peeling or removing the seeds. Line the baking sheet with lightly buttered aluminum foil. Put the apple slices on it and let them cook for about two hours. You can also spend eight minutes in the microwave at low power. Serve the mille-feuille on a platter with the cooled apple chips.
You can accompany this mille-feuille with a thin slice of green cabbage and green apple or a curly bacon.
(1) My 100 cheese recipes, by Jean-Charles Karmann (ed. Minerva, 2005, 32 euros)