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1
Mix quickly, and sift together the ground almonds and icing sugar.
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2
In a saucepan, heat 150 grams of sugar and 50 grams of water, until the syrup reaches 110 degrees Celsius.
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3
In the food processor, beat the 50 grams of egg whites to a foam, and add sugar.
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4
Continue mixing, egg whites should be stiff.
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5
As soon as the syrup is ready, reduce the speed of the food processor, and add the syrup.
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6
Increase the speed gradually, and let run for about 10 minutes, until the egg whites are completely cold (do not stop the food processor, but check it by touching the outside of the bowl).
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7
Preheat oven to 140u00b0C.
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8
Add 50 grams egg whites, and the sifted almond and sugar.
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9
Blend for about 1 minute, the dough should be somewhat liquid, but not too much.
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10
Fill a pastry bag, and pipe long macaroons on baking sheets lined with parchment paper.
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11
Stick the parchment paper to the baking pan using a little bit of dough in the 4 corners.
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12
Hold the piping bag upright in the palm of your hand.
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13
Decorate the macaroons with crumbles of the thin pancake.
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14
Bake for about 15 minutes. Let cool in oven.
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15
Boil the milk, cut the vanilla pod in half lengthwise, and infuse it in the milk for 3 minutes.
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16
Then scrape out the vanilla seeds, and add to the milk.
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17
Whisk eggs and sugar, add flour, and stir in hot milk.
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18
Return to saucepan and bring to a boil.
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19
Gently cook 3 apples, cut into small pieces, in a saucepan with 20 grams of butter.
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20
When the apples are translucent, sprinkle with 2 tablespoons of powdered sugar, and caramelize. Set aside.
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21
Cook for 3 minutes, stirring constantly.
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22
Pour cream in a dish to cool, and cover with plastic wrap to prevent a skin from forming on the surface.
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23
When the cream is cold, pour in food processor, whip for 2 minutes, and add 50 grams of soft butter to make it lighter.
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24
Do not whisk too long, because the cream will change in appearance.
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25
Gently cook 3 apples, cut into small pieces in a saucepan, with 20 grams of butter.
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26
When the apples are translucent, sprinkle with 2 tablespoons of powdered sugar, and caramelize.
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27
Set aside.
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28
Heat 200 grams of sugar in a heavy skillet to make a caramel.
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29
Let it caramelize without mixing, but rather by simply moving the pan in small movements.
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30
When the sugar reaches a beautiful red color, add salted butter and cream, stir, and let cool.
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31
Assembly the macaroons: use a pastry bag to pipe a little bit of vanilla cream on each half of the macaroons, add caramelized apples, and again a little bit of cream.
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32
Garnish the plate with a little caramel sauce.
