For the sweet pastry dough
Mix together the flour and the butter.
Dissolve the salt and the sugar in the milk.
Add all the ingredients to the first mixture until smooth, cover with a plastic film and allow to rest for 30 minutes in the fridge. Roll out the dough and line the GEOFORME mold L.35 cm with it.
Place the mold lined with the dough in the fridge. Blind bake the crust in the mold by putting a sheet of baking paper with pie weights. Bake for 40 min at 140 °C (285 °F). Cover with tinfoil and continue baking for 20 min. Allow to cool.
Caramelized apples and pecan nuts
Roast the pecan nuts on a baking tray in the oven for 20 minutes at 140 °C (285 °F), then coarsely chop them.
Peel and core the apples, then cut each into 6 pieces.
In a large saucepan, make a caramel with the butter, the sugar and the lemon juice. Add the apples and cook for about 10 minutes. Proceed several times.
Gather the apples and finish cooking for 20 minutes in the oven at 180°C (355 °F).
When they’re out of the oven, drain the apples and set the caramel aside.
Place one layer of warm caramelized apples in the mold and sprinkle a few pecan nuts. Repeat the process until you have 4 layers. Squeeze between each layer.
In cold water, soak 3 g of gelatin sheets.
Heat 300 g of the caramel that was set aside, add the gelatin, mix well and pour mixture over the top layer of caramelized apples. Place in the fridge for at least 8 hours. Unmold and eat.
Trained as a Chef and titled “Meilleur Ouvrier de France” in 2011, Fabien Pairon worked in France and abroad in various gastronomic outlets before joining EHL.