Apple Crisp Tatin with Caramel Cream

The apple is going to be the protagonist in this individual dessert with a French air, it can go very well for these upcoming parties or for any holiday.

It has a crunchy puff pastry base covered with caramel pastry cream and lastly, the roasted apple is added.

The pastry cream is cooked with the remaining caramel from roasting the apples, it gives it a different touch and is less sweet but the dessert is offset by the sweetness of the apple itself.

Ingredients for 4 people: For the puff pastry:

• 1 sheet of puff pastry
• 2 tablespoons of sugar

For the tatin apples:

• 2 large apples
• 120 gr of sugar
• 60 gr of butter
• 1 pinch of salt

For the caramel pastry cream:

• 1⁄2 l of milk
• 1⁄2 dessert spoon of vanilla essence
• 4 egg yolks
• 50 g cornstarch
• 100 gr caramel from roasting apples

Preparation:

1. Preheat the oven to 180ºC.
2. Cut the puff pastry into a circle with the help of a small plate and place on a baking tray lined with parchment paper.
3. Distribute the two tablespoons of sugar among the 4 circles of puff pastry and cover with another sheet of greaseproof paper.
4. Place another oven tray on top so that the puff pastry is between the two trays.
5. Bake for about 20 minutes, until the puff pastry is golden, smooth and shaped like a smooth sheet. Reserve.
6. To make the caramel, place the sugar, the diced butter and a pinch of salt in the 22 cm Single frying pan , without touching it, let the sugar melt over medium-low heat along with the butter and gradually take on color. .
7. Peel the apples, core them and cut them in half, put them on top of the caramel and let them caramelize for half an hour, turning carefully from time to time or with the help of a spoon, pouring the caramel over them until they are soft. and golden.
8. Take out the apples and place on a rack.
9. To make the cream, heat the milk in the 1l Optima saucepan with the vanilla essence.
10. In a bowl, put the egg yolks, the 100 g of caramel from the pan and beat with a whisk, add the cornstarch and mix well until well integrated.
11. Add half of the hot milk to the bowl of eggs and mix well. Add this mixture of milk and eggs to the rest of the milk in the saucepan and let it thicken little by little over low heat, stirring with the hand whisk.
12. When it is thick, put the cream in a glass bowl covered with plastic wrap until it is completely cold.

Dessert assembly:

On each plate put a sheet of puff pastry, put a good layer of caramel cream on top with the help of a pastry bag and finally put the apple tatin.

If you have caramel left and it has hardened, put the pan back on low heat so that it melts again and spread over the apples or paint with a silicone brush.