recipe invented but which prove a delight to try again ... but with more fondant potatoes ...
My recipe:
first step: candied apples
8 small pommessur the y
40g butter 100g brown sugar cinnamon
Peel the potatoes and keep them in half. Put them on edge from the bottom of the casserole and set over the butter and sugar, sprinkle with cinnamon. Cover and let confire an hour at 160 degrees.
Meanwhile we prepare the second stage:
the dough: Mix
150g flour, 50g sugar
70g butter 2 eggs
Make dough as you spread to cover the apples. Mine was a bit thick but it gave a good crust ... Once finished cooking apples, remove from oven and wait 10 minutes good, then install the dough by folding over the edges and make a chimney. Return to cook
for about 25 minutes at 170 degrees. Serve warm with cream or ice cream.
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