The Crispy Book of Wishes

It's up to you.

10 detailed steps, from preparation to service.

1. Cut the six pages

   Preheat the oven to 180 °C, conventional setting (no fan). Roll out the two cold pasta. Cut into each three rectangles of 12 x 18 cm; keep the offcuts for small cookies to cook separately. Pick the six rectangles with a fork.

2. Cook a flat lamination

   Lay three rectangles spaced on a paper-covered plate, cover with another paper and then a second light plate. Bake for 18 minutes, use oven gloves to remove the upper baking tray, then bake for another 5 to 7 minutes until golden. Repeat for the other three rectangles; these can be done together if your oven allows.

3. Cooling the pages

   Slide the cooked rectangles on a grid and wait 30 minutes. They must be cold and crisp before receiving the cream. Handle them with a wide spatula so as not to break the corners.

4. Cook the apples

   Cut the 500 g of apples prepared in 5 mm cubes. Melt the 25 g of butter in a pan, add apples, 45 g of sugar and cinnamon. Cook for 12 to 15 minutes while stirring: the apples should be tender and the pan almost dry.

5. Cooling the compote

   Spread the cooked apples on a thin layer plate and let cool for 40 minutes. Never add them hot to the cream. If they have returned juice while cooling, drain them before mounting.

6. Whip the vanilla cream

   Place the salad bowl and whisks in the refrigerator for 15 minutes. Pour 200 g of mascarpone, 200 ml of cold cream, 30 g of icing sugar and vanilla. Whisk first gently and then at medium speed until firm furrows; stop before the cream becomes granular.

7. Stack two half-pounds

   Lay two lamination rectangles side by side on the tray, with 1 cm between them. Spread a quarter of the cream and then half of the apples on these two bases. Lay two new rectangles, add another quarter of cream and the rest of apples, then finish with the last two pages.

8. Dress up the open pages

   Spread the remaining half of the cream on top with a small spoon. Keep the sides visible to show the three layers of lamination. With the back of a fork, draw three large curved lines on each page, without trying to write.

9. Trace the bookmark

   Spread the 50 g of jam in the central slot and extend a small strip on the tray, like a red bookmark. Melt the 30 g of chocolate in a bain-marie and draw a simple star on each page with a small spoon. Spread the possible remains in wide decorative lines on the pages.

10. Serve crispy

    Place 30 minutes in the refrigerator, then powder the edges with the reserved 10 g of icing sugar. Cut with a bread knife by sawing gently, without pressing hard. Assemble the book as close to serving time as possible to keep the puff pastry crisp.