Preheat oven to 180°C. (350° F.)
Preparation time: 20 minutes
Cooking time: A few minutes
Drying time: 2 hours

Vincent Maillard recipe at Hostellerie le Levernois

Caramel "Craquant"

1. Combine the pectin and sugar; in a saucepan, melt the butter and glucose.
2. Combine the two mixtures, add the water and bring to a boil.
3. On a non-stick baking sheet, spread into four discs about 15 cm (6") in diameter.
4. Bake in a 180° C (350° F) oven for 10 minutes.
5. Remove from the baking sheet and place each disc on the back of a bowl.

Light apple caramel cream

1. Melt 40 g (3 tbsp.) sugar and cook until it caramelizes.
2. Add the apple juice, bring to a boil and pour over the mixture of egg yolks, sugar and cornstarch; mix well, return to the heat and cook over low heat until it comes to a boil.
3. Cool and fold gently into the whipped cream.

Roasted apples

1. Peel and quarter the apples; roast with the sugar and butter until nicely colored.

Granny Smith sorbet

1. Bring the water and sugar to a boil; pour this syrup over the blended apple pulp. Place in an ice-cream or sorbet maker to freeze.

Apple chips

1. Cut some very thin (1 mm) slices of apple.
2. Place on a sheet of parchment paper.
3. Brush with melted butter and sprinkle with sugar.
4. Dry in a 90° C (180° F) oven for 2 hours.

Light "Fine de Bourgogne" Cream

1. Combine all the ingredients.

Caramel Sauce

1. Cook the sugar to a caramel.
2. Add the crème fraîche and let cool.

Assembly

1. Place the "craquant" on a plate; add the light apple caramel cream and roasted apples.
2. Add a scoop of sorbet, stick an apple chip in the center and pour ribbons of caramel sauce and "fine de Bourgogne" cream around the plate.