Then I finally found the same mandolin that our chef uses, on a French website to discover that this mandolin is really French, despite the name of Japanese mandolin. So I bought it too.
Then KitchenAid came out with the same accessory that fits the artisan food processor and I had the solution. I already told you about it in my apple almond and chocolate spiral pie (recipe HERE). So yes, for this recipe, you need this device… I have since sold the daikon cutter, and put the Japanese mandolin (but bought in France) in Brittany at my parents’ house!
- 9 pink lady apples
- 400g of sugar
- 200g of semi-salted butter
- 2 vanilla pods
- a little olive oil
- half a recipe for inverted puff pastry HERE
The sugar will start to melt.
When all the sugar has melted, add a little more.
Initially you will have a caramel where the butter is apparent. Lower the heat and mix well to finally obtain a homogeneous caramel.
Then place one half per pan, smooth side down, caramel side up.
Re-roll three apples and cut in half to make two taters. Therefore, 1.5 apples are needed per mold, hence the 9 apples for the 6 molds.
Pour a little olive oil on the apples.
Place in oven for 45 minutes at 160°C.
Then let cool for 15 minutes. Roll out your puff pastry.
Prick the dough
Place a circle of dough on the apples.
Then bake this time at 170°C for 45 minutes again. The dough should be golden brown.