Recipe Apple Roses with Calvados and Apple Granita à la Trou Normand 

Historical Background

• A dessert inspired by Norman traditions, showcasing Calvados, the emblematic spirit of the region.

• Apples, cultivated in Normandy since the Middle Ages, are central to the local gastronomy. This modern version revisits traditional puff pastry desserts by adding a flambéed touch and a granita inspired by the famous “trou normand.”

• Signature reinterpretations by:

  • Philippe Conticini (refined pastry work, use of natural sugars)

  • Alain Passard (highlighting apples and fire in cuisine)

  • Éric Guérin (pairing fruits, spirits, and light textures).

Legend or Anecdote

It is said that Norman pastry chefs once used Calvados flambé as a spectacle during village festivities, creating a performance that was both visual and gastronomic.

Recipe Description

Delicate puff pastry apple roses, flambéed with Calvados and glazed with homemade salted butter caramel. Served with a refreshing apple granita, echoing the traditional “trou normand.” A dessert both elegant, indulgent, and refreshing.

Ingredients – Calvados Flambéed Apple Roses

Note: The choice of sugar influences the caramel’s flavor (muscovado for licorice notes, rapadura for malty tones, coconut sugar for a soft exotic perfume).

Preparation

1. Prepare the syrup
   In a saucepan, heat 250 ml water with 1 tbsp lemon juice and 2 tbsp natural sugar (muscovado, rapadura, or coconut sugar). Add a split vanilla bean or a pinch of cinnamon if desired. Infuse briefly, then poach the thinly sliced apples (unpeeled) for 2–3 minutes until supple but not mushy. Drain carefully.

2. Flambé the apples
   Arrange the poached apples on a buttered tray. Heat 3 cl of Calvados, flambé it, then pour gently over the warm apples. Set aside.

3. Make the salted butter caramel
   In a saucepan over medium heat, melt 50 g of natural sugar dry until amber. Remove from heat, add 20 g salted butter, and stir briskly. Incorporate 50 ml hot cream, whisking until smooth. Keep warm.

4. Prepare the pastry
   Roll out the puff pastry and cut into six strips, 4–5 cm wide. Brush each strip with about 2 tbsp of salted butter caramel.

5. Assemble the roses
   Lay apple slices (skin side out) along the upper half of each strip, slightly overlapping. Fold the pastry over the apples, then roll carefully to form roses. Brush with beaten egg yolk for a golden finish. Place in buttered muffin tins.

6. Baking
   Bake at 180 °C (356 °F) for 30–35 minutes until puffed and golden.

7. Finishing touches
   Let cool slightly, then dust with icing sugar or sifted natural sugar with vanilla/cinnamon. Optionally serve with vanilla ice cream or caramel sauce.

8. Caramelize the apples
   With a kitchen torch, lightly flame the apple tops to crystallize sugar, creating a crisp, glossy finish.

9. Serving
   Plate each warm apple rose and pair with a Calvados apple granita for a refined Norman twist.

Cooking Programming – Apple Roses

• Recommended dish: muffin tin or individual cocotte suitable for oven baking

Ingredients – Apple Granita à la Trou Normand

Granita with Fruits – Traditional & Gastronomic Recipe

Granita, a Sicilian specialty, is famed for its crystalline texture and refreshing lightness. Behind its apparent simplicity lies a refined dessert that enhances the purity of flavors.

Ingredients (serves 4):

• 500 ml fresh fruit juice (lemon, orange, strawberry, raspberry, mango, etc.)

• 100 g sugar (adjust to fruit acidity)

• 250 ml mineral water

• (Optional) A few mint or basil leaves

• (Optional) 2–3 cl limoncello, cognac, champagne, or refined liqueur

Method:

1. Make the syrup: Boil water and sugar until dissolved. Let cool.

2. Mix with fruit juice: Add strained fresh juice to syrup. Stir well.

3. First freezing: Pour into a shallow dish and freeze.

4. Form crystals: Every 30–40 min, scrape with a fork to break crystals. Repeat 3–4 hours until texture is airy and crystalline.

5. Optional flavoring: Mid-freeze, add herbs or alcohol.

6. Serve: Scrape once more before serving in chilled glasses. Garnish with zest, mint, or fruit.

Gastronomic Notes:

• Texture: Success relies on regular scraping. Otherwise, it freezes solid.

• Pairings: Lemon granita after rich meals; berry granita with dessert wines or champagne; coffee granita with amaretto.

• Fine dining variation: Sometimes served as an interlude between fish and meat dishes to cleanse the palate.

Tips:

• Poach apples until pliable for easier rolling.

• Use unfiltered apple juice for a more aromatic granita.

• Always flambé safely, away from the oven.

• Granita may be made in advance but must be scraped just before serving.

Service

• Plate warm apple roses individually.

• Add a small serving of apple granita alongside.

• Garnish with fresh mint or a caramel drizzle.

Suggested Drinks & Pairings

• Normandy Brut Cider – balances sweetness and acidity.

• Pommeau de Normandie – perfect match with caramel.

• Calvados – as a digestif or echo to flambé.

• Non-alcoholic option: artisanal sparkling apple juice.