Preparing the Breton shortbread

Whisk the egg yolks and sugar together.

Using a spatula, add the softened butter, salt and flour sifted with the baking powder. Mix gently, then pipe into a pastry bag fitted with a N° 10 plain round tip.

Store at room temperature.

Preparing the salted butter caramel

Dry-cook caster sugar in a large stainless-steel frying pan or saucepan. Once the sugar has caramelized, stir in the salted butter and decook with the cream. Leave to cool.

Preparing the tatins

Drain the slices of St Mamet apple.

In a frying pan large enough to hold all your apple wedges, dry-cook the 200g caramelized sugar, decucify with the chopped butter, add the seeded vanilla and apple slices. Cook in the caramel for 3 to 4 minutes.

Place pre-cooked apple wedges tightly together in 9×4 cm mini log molds. Shape the apple wedges into a rounded shape. Add 2 apple wedges on top to finish the ballotin.

Pour a tablespoon of the caramel used to pan-fry the apples into each buchette.

Using a pastry bag, place the Breton shortbread 1cm thick on each apple ballottin. Be careful to leave a few millimeters on each side of the ballotins, so the pastry will spread out a little.

Bake for 15 to 18 minutes at 180°C. Remove from the oven and leave to cool for fifteen minutes.

Turn out carefully, place on a wire rack and coat with salted butter caramel.

Serve immediately with Normandy cream wedges or quenelles and a little salted butter caramel.

Enjoy while still warm.