The Pompe aux Pommes, a traditional recipe full of charm and deliciousness, is the reflection of a rich and authentic culinary art. Rooted in childhood memories and moments shared around the table, this preparation
based on apples and puff pastry embodies the simplicity and elegance of French pastry. Originally from Auvergne, this dessert recalls the great harvest days and outdoor lunches, where the pompe aux pommes was often the highlight of the show.
The preparation of this dessert begins with a slow cooking of the apples, transforming simple fruits into a rich and melting compote. This process, which lasts about two hours, allows the apples to soak up sugar and
butter, creating a soft and tasty filling. This step, although long, is essential to obtain the characteristic texture and taste of Pompe aux Pommes. It is a moment of patience and anticipation, where the aromas blend and develop under the gentle heat of the oven.
Once the apples are perfectly cooked and cooled, they are wrapped in crispy, golden puff pastry. Assembling the pump is an exercise in precision and delicacy, where each layer of dough and apples is carefully layered.
This step marks the transformation of simple ingredients into an elegant and rich dessert. The puff pastry, with its crispness and lightness, forms a perfect contrast to the sweetness of the apples, offering a harmonious and satisfying taste experience.
La Pompe aux Pommes is much more than just a dessert; it is a celebration of tradition, a tribute to the flavors of nature, and a reminder of life’s simple pleasures. Whether for a family meal, a special occasion, or simply for
the pleasure of cooking, this dessert brings warmth and comfort. It is the symbol of a culinary heritage that has been perpetuated through the generations, a treasure of French gastronomy to discover and rediscover.
Preparation time: Approximately 2 hours 45 minutes (including cooling the apples)
Cooking time: 2 hours + 45 minutes
Ingredients :
For 8 people
1.5 kg (about 8) apples, peeled, cored and cut into thin slices
3 tablespoons butter
135 g (2/3 cup) sugar
500 g of puff pastry
1 egg yolk
1 tablespoon of milk
Preparation :
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