-
1
Mix all dry ingredients in a bowl.
-
2
Add the water and milk.
-
3
Beat with a whip until smooth.
-
4
Add the egg, egg yolk, Calvados, and butter.
-
5
Let rest 1 hour.
-
6
Meanwhile, for the apple filling, for the Apple Filling: preheat oven to 450 degrees F.
-
7
Toss the ingredients together in a bowl, and place in a baking dish.
-
8
Bake for 30 minutes.
-
9
Toss several times during cooking so the bottom does not burn.
-
10
Let cool 1 hour.
-
11
For the Burnt Almond Cream: preheat oven to 375 degrees F.
-
12
Place the almonds on a sheet pan and cook until browned.
-
13
Remove from pan immediately and place on paper towels.
-
14
Let cool.
-
15
Mix all ingredients in a small bowl and set aside.
-
16
Heat a 6-inch non-stick pan.
-
17
Spray with pan release and a small amount of crepe batter.
-
18
Roll the pan until the bottom has a thin coat.
-
19
Cook until bottom side is golden brown and flip.
-
20
Cook for another few seconds and remove from pan onto paper towels.
-
21
To assemble the gateaux, brush the bottom of a glass pie plate with a thin film of butter.
-
22
Lay in one crepe best side up.
-
23
Add a thin layer of almond cream.
-
24
Lay the apples out on the cream.
-
25
Top with another crepe.
-
26
Press down to make level and repeat this until the gateaux is to the top or you have used all the ingredients.
-
27
Make sure not to make the layers too thick, as the gateaux will slide when cut and served.
-
28
Finish with a layer of apples and almond cream.
-
29
Preheat oven to 375 degrees F.
-
30
Bake for 30 minutes until bubbling and nicely browned on top.
-
31
Cut into wedges and serve.
-
32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
33
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
