A Slice of Heaven: Crafting an Apple Mille-Feuille-Style Mousse Cake

Greetings, fellow dessert enthusiasts! Today, we're embarking on a delightful journey through layers of decadence inspired by a fantastic recipe we stumbled upon at Cotta. Buckle up for an exquisite adventure as we create an Apple Mille-Feuille-Style Mousse Cake. This dessert is a harmonious blend of crispy pastry, velvety mousse, and the sweet, comforting flavor of apples. Join us as we navigate the steps to craft this culinary masterpiece.


For the Puff Pastry:

- 1 sheet of puff pastry (store-bought or homemade)

- 1 egg (for egg wash)

For the Apple Compote:

- 3 apples (preferably Fuji or Gala), peeled, cored, and diced

- 2 tablespoons unsalted butter

- 1/4 cup granulated sugar

- 1/2 teaspoon ground cinnamon

- A pinch of salt

For the Mousse:

- 1 1/2 cups heavy cream

- 1/2 cup granulated sugar

- 2 teaspoons powdered gelatin

- 2 tablespoons cold water

- 1 cup unsweetened applesauce

- 1 teaspoon vanilla extract


1. Prepare the Puff Pastry:

- Preheat your oven to 375°F (190°C).

- Roll out the puff pastry sheet on a floured surface into a rectangle about 10x15 inches.

- Transfer the pastry to a parchment-lined baking sheet.

- Beat the egg and brush it evenly over the pastry for a golden finish.

- Bake for 15-20 minutes or until the pastry is puffed and golden brown.

- Allow it to cool completely.

2. Make the Apple Compote:

- In a saucepan, melt the butter over medium heat.

- Add the diced apples, granulated sugar, ground cinnamon, and a pinch of salt.

- Cook the mixture, stirring occasionally, until the apples are tender and caramelized, about 10-12 minutes.

- Remove from heat and let it cool.

3. Whip the Cream:

- In a mixing bowl, whip the heavy cream until stiff peaks form. Set it aside.

4. Prepare the Gelatin:

- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for a few minutes to bloom.

- Microwave the bloomed gelatin for about 10 seconds or until it becomes liquid. Be cautious not to overheat it.

5. Assemble the Mousse:

- In a separate bowl, combine the unsweetened applesauce and vanilla extract.

- Gently fold the whipped cream into the applesauce mixture.

- Gradually pour in the liquid gelatin while continuing to fold until everything is well combined.

6. Assemble the Cake:

- Cut the cooled puff pastry into three equal strips.

- On a serving plate or cake stand, place one strip of puff pastry.

- Spread a layer of the mousse over the pastry.

- Add a layer of the apple compote.

- Repeat these layers, ending with a final layer of puff pastry on top.

- Refrigerate the cake for at least 2 hours to allow the mousse to set.

7. Garnish and Serve:

- Just before serving, you can dust the top of your Apple Mille-Feuille-Style Mousse Cake with powdered sugar or a drizzle of caramel sauce for an extra touch of sweetness.

- Slice this masterpiece and savor the delicate dance of textures and flavors.

And there you have it, a splendid Apple Mille-Feuille-Style Mousse Cake that's sure to impress your guests. With its layers of flaky pastry, luscious mousse, and the comforting embrace of cinnamon apples, it's a dessert that embodies pure indulgence. Enjoy every bite! 🍏🍰😋