Preparation Method
1. Cooking the Apples
- Slice the apples into thin strips.
- Fry them in a pan with some of the butter.
- When they start to caramelize, sprinkle with brown sugar, making sure not to overcook them to preserve their texture.
2. Preparation of the Cream
- Gently mix the heavy cream with the Calvados.
- Stir this mixture into the apples, coating them gently.
3. Mounting the Crumble
- Preheat the oven to 180°C.
- Butter the pastry sheets, then arrange them in a rosette in a pastry ring placed on a baking sheet.
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