Apple dessert

Defrost a slice of Banquet d'Or halfway; not all the way and portion it into 4 equal pieces.

Use dorure and lay on top of each other to form one block.

Freeze again slightly and portion into thin slices using the Banquet d'Or bar (this way, after baking, you get loose fine layers of puff pastry that bake open very crispy)

Grease a baking ring with Risso evolution and wrap the slice of puff pastry around it.

Let it rest for a while and bake in a preheated oven at 180°C for ± 8 - 10 ' slide out the ring and let it dry for a while.

Cut the apple and remove the core. Make a mixture of brown sugar & Risso restaurant.Rub  the apple with butter and stuff it with the mixture. 

Bake slowly in the oven for 25' at ± 160°C. Finish the plate with coulis - fresh fruit - vanilla ice cream - chocolate garnish