Inspired by the Tarte Tatin apple pie, candy-coated caramel apples, served with crispy shortbread and double whipped cream, vanilla and lime zest

Since early 2020, Elior Chef Antonio Stracquadaino and Olivier Da Silva, the Michelin-starred Chef at the L'ODAS restaurant in Rouen, have been combining their savoir-faire to create gastronomic, nutritious menus for patients attending the outpatient surgery ward of the Henri-Becquerel Cancer Center. In exclusivity, here’s a recipe for a dessert from the new winter menu to try out at home and impress your guests.

Ingredients for 5 persons

For the shortcrust pastry
  • 150 g of butter
  • 85 g of icing sugar
  • 225 g of flour
  • 1 egg
  • 2 g of salt
  • 30 g ground almonds

For the rest of the recipe
  • 100 g of sugar
  • 15 g of icing sugar
  • 100 g of double cream
  • 5 Golden Delicious apples
  • Fleur de sel
  • 1 lime
  • 1 vanilla pod

Shortcrust pastry preparation 

1.    In a bowl, mix the egg with the icing sugar and a pinch of salt

2.    Spread the flour and almond powder on the work surface, make a hole in the center, pour in the contents of the bowl and then the softened butter (the butter must not be liquid)

3.    Mix until you obtain a homogeneous dough

4.    Place in the fridge for two hours

5.    Spread thinly between two sheets of baking paper

6.    Bake in oven set at 180 °C for about two minutes

7.    Cut out triangles, 11 cm thick

8.    Bake for another 5/6 minutes at 190 °C (adapt to your oven)

Preparation of other elements

1.    Peel and quarter the apples

2.    In a pan, melt the butter with the sugar until you obtain a golden brown caramel

3.    Add the apple quarters and cook for about 10 minutes; the apples should be well colored but not stewed

4.    In a mixer, whip the double cream, add the icing sugar, the juice of half a lime and the vanilla pod

5.    Grate the lime zest into the cream

6.    Using a Parisian apple spoon, make apple balls then marinate them with lemon juice and lime zest

For the dressing 

1.    Place 3 caramelized apple quarters and 2 pieces of shortcrust pastry vertically

2.    Using a pastry bag, form two rosettes of whipped cream

3.    To finish, top with a finely grated lime zest

Read the interview with the L’ODAS Chef, Olivier Da Silva

For more information on the partnership, read the article on the topic


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