Floating apple, salted caramel and pecan flakes

Ingredients

For 4 servings

• •laminated dough (2 rolls)
• •2 2 medium apple
• •13 g 13 g salted butter
• •1 1 egg yolk
• •1 1 large handle pecan nuts
• •13 cl 13 cl liquid cream
• •100 g 100 g sugar powder
• •33 g 33 g salted butter
• •Vanilla powder
• •1 1 egg
• •65 g 65 g sugar powder
• •33 g 33 g butter (melted)
• •80 g 80 g almond powder

Method

1. 1.Start by gently heat the liquid cream with a pinch of vanilla in a small saucepan, then put it aside.
2. 2.In another saucepan, melt the sugar dry until you get a nice golden caramel, then incorporate the butter stirring constantly.
3. 3.Remove from heat, pour the hot cream (beware of projections!), put on low heat 5 minutes while mixing, then reserve your caramel. Beat the egg with the sugar with the electric whip until the mixture becomes sparkling and white.
4. 4.Gradually add the almond powder by mixing well.
5. 5.Finish by adding melted butter, mix until you get a homogeneous cream, then set aside. Sauté the apple pieces in a frying pan with 10 g of butter for 5 minutes until slightly golden, then preheat your oven to 200°C.
6. 6.Spread your two laminated pastas: on the first, spread the almond cream, put the baked apples over it, add some generous spoons of caramel and sprinkle with pecan nuts.
7. 7.Cover with the second dough, weld the edges well, then brown the top nicely with the beaten egg yolk.
8. 8.Bake for 15 to 20 minutes at 200°C until the cake is inflated and golden. Let it cool before you taste!