Baked Apple in the Pastry Coat in the Caramel Soup

For the baked apple in a pastry case, remove the stem and base of the baked apples with a Parisienne cutter. Score the apples and bake in the oven for about 40 minutes at 200 degrees. Cut the puff pastry into squares, season the apples generously with cinnamon and sugar and wrap them in the puff pastry in the shape of a bag. Brush with egg and place on baking paper. Bake in the oven at 180 degrees for about 35 minutes until golden brown. For the caramel soup, caramelize 4 tablespoons of sugar, separate yolks and egg whites.

Cool down the temperature of the caramelized sugar by adding a little water. Pour in some of the milk. Whisk egg yolks and remaining milk and stir into caramelized milk until a creamy soup is formed.Serve baked baked apples in pastry coat in the caramel soup.

Preparation Tip:

Baked apple in pastry coat is a great recipe at Christmas time or in the cold season. The smell of cinnamon and apples fills the kitchen and visually this dish is also a real eye-catcher!

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