sweet nulty cookie crust
- either by hand or in a stand mixer with a paddle and dough hook, mix all ingredients together
- refrigerate the batter for one hour until it firms up
- remove from refrigerator and form into 24 little dough balls and refrigerate again (I weigh each one to be 16-17 grams each)
- heat your oven to 180°C (355°F) with the rack in the middle
- brush the Inside of your silicone moulds with melted butter
- place one ball of dough inside each cavity and press down and flatten completely with a round flat and greased object (i use the flat side of an espresso spoon/doser)
- place each silicone mould onto a rigid baking sheet and bake each for 15 minutes, rotate once and keep checking every 5 minutes, they should remain soft)
- let cool and flip out the 24 flat cookies
custard
- in a bowl, whisk the sugar and flour and salt together and mix in the egg until it becomes a smooth paste
- in a small saucepan, heat up the milk and cream until it starts to boil and gradually whisk it into the flour and sugar and egg mixture and keep stirring
- add in the vanilla extract and rhum (optional)
- let it cool
- when ready, use one silicone mould with 8 cavities and pour the liquid mixture into each cavity about 10-15mm High
- lower the heat to 165°C (330°F), place the mould on a rigid baking sheet and in the oven on the middle-rack
- bake for 10-15 minutes until firmed up, keep rotating the sheet every 5 minutes and keep checking the firmness (it will also firm up more when cooling or inside the refrigerator)
- remove and let cool completely and flip them out carefully
apples
- peel and core your apples, cut in half if very high (save some thinly sliced peel soaked in lemon juice for garnish)
- using a 6cm round cookie-cutter or baking ring, cut out one large cylindrical section
- slice into individual disks or rings (about 6cm in diameter and 15mm high)
- brush them with lemon juice (to avoid browning)
- then brush them with melted butter and sprinkle sugar on all sides
- place each apple disk in each cavity of your silicone mould and place the mould on a rigid baking sheet
- bake in the oven at 180°C (355°F) for 10-15 minutes and keep checking and rotating the baking sheet every 5 minutes, you want to cook them but you want a relatively firm apple disk
- remove from oven, let cool and remove each apple disk carefully
final assembly
each step can be carried out separately and each layer refrigerated
- when ready, gather all separate elements on your work surface and lay out the first 8 cookies
- place one custard disk on each cookie
- place the second cookie on top of the custard disk
- place an apple slice on the second cookie
- top with the last cookie
- press down gently (if it seems to slide use some warmed-up apple sauce as a glue in between the layers)
- top with icing sugar and then a hazelnut and some thinly-sliced green apple peel that has soaked in lemon juice (dab the peel dry)
- refrigerate and serve
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