Amandine cookie, caramelized apple with spices, cooking juice deglazed with maple syrup, whipped cream quenelle |

Preparation time: 45 min

Preheat your Four at 350 °F

• Preparation for the cookies

  Break down the almond paste into a bowl. Add sugar and mix until smooth. Add honey and amaretto mixture, finish by adding the eggs one by one. Add the flour and salt to the mix and fold gently with a spatula until combined. Pour your cookie unto a baking sheet. Bake for about 15-20 minutes until the edges are golden.

• Preparation for the apples

  Peel and core the apples. Cut the apples in a fine dice. In a frying pan, add the sugar, spices and butter and cook until you obtain a blond caramel. Add the apples and mix until well coated. Remove from the heat and let it cool aside. (it's important not to overcook the apples) Pick the spices out so they don't over infuse the caramel.

• Whip cream preparation

  In a mixer pour the cream and sifted powdered sugar. Whisk until the cream has whipped cream consistency. Let it rest in the fridge until ready to serve Dans un bol ou un batteur électrique, versez votre crème ainsi que le sucre glace tamisé. Mélangez à l'aide d'un fouet, en exerçant de belles rotations de manière à faire rentrer un maximum d'air dans votre crème, pour que cette dernière foisonne. Réservez cette crème chantilly dans le frigo. Au moment, réaliser une quenelle à l'aide de une ou deux cuillères à soupe.

• To serve

  Dispose harmoniously a few cookies at the base of the plate and cover with cubed apples. Add a nice dollop of cream on top and top with the remainder of the caramel sauce.