Burgundy Apple Casserole
4 servings
30 minutes
Burgundy apple casserole is a true embodiment of French culinary art, filled with the warmth and comfort of home baking. This dessert hails from Burgundy and surprises with its delicate texture and rich flavor of caramelized apples. Butter adds a velvety touch to the dish, while powdered sugar provides a light sweetness. The casserole is airy, aromatic, and pairs wonderfully with a cup of freshly brewed coffee or a glass of white wine. This pie is perfect for both a morning breakfast and a festive dinner, captivating the hearts of classic French cuisine lovers.
1
Peel the apples, remove the core and seeds, and cut into small cubes.
- Apple: 4 pieces
2
Melt 75 g of butter in a saucepan, add apples, and simmer over medium heat for about 10 minutes.
- Butter: 90 g
- Apple: 4 pieces
3
Whisk the eggs, add 4 tablespoons of powdered sugar, salt, sifted flour, mix well with a whisk, and gradually add milk while continuing to mix to avoid lumps.
- Chicken egg: 4 pieces
- Powdered sugar: 6 tablespoons
- Salt: pinch
- Wheat flour: 4 tablespoons
- Milk: 250 ml
4
Add apples at the end (cooled).
- Apple: 4 pieces
5
Mix everything and pour the mixture into a mold greased with the remaining butter (about 15 g).
- Butter: 90 g
6
Bake in a preheated oven at 180 degrees for about 30 minutes.
7
Serve the pie hot or warm, dusted with the remaining powdered sugar.
- Powdered sugar: 6 tablespoons