Apple & Caramel Pie

Mix the flour, 1/2 cup of sugar, salt, yeast, milk, egg and 6 tbsp of butter until you obtain a smooth dough. Form 3 disks of dough and set aside. Peel and cut 1 apple into pieces, cook it in a saucepan with 4 tbsp of butter, the rest of the sugar, the scraped vanilla pod until you obtain a compote. Place a disk of dough on the work surface, spread the compote, cover it with another disk of dough and repeat the process. Cover with the last disk of dough. Roll out the dough using a rolling pin, place it on the parchment paper, place a bowl upside down in the center and cut the ends into strips, fold the ends over themselves then pinch them to form a pattern. Bake for 25 minutes at 350°F.

Whip the heavy cream and 4 tbsp of sugar, place it in a bowl. Cut an apple in 2 then cut it into thin strips. Cut an apple into 3 strips, hollow out the inside of the apple strips, place a shot glass in the center and form a rosette with the apple slices by placing them vertically in the circles of hollowed-out apples. Repeat the process to have 3. Cook them in a pan with the rest of the butter and the brown sugar. Spread the rest of the apple compote in the center of the tarte. Arrange the rosettes, pipe the whipped cream between each apple rosette. Place a scoop of Chefclub vanilla ice cream in the center of the rosettes. Sprinkle the ice cream with caramel and enjoy!