Recipe for Chocolate Shortbread, Candied Apples, Calvados Cream, and Vanilla

Preparation of the shortbread: mix flour, cocoa powder, and baking soda in a bowl. In another bowl, combine the butter, brown sugar, granulated sugar, and vanilla extract. Stir, then add the flour-cocoa mixture and the chocolate pieces. Mix with a spatula.

Roll out the dough to a thickness of 1 centimeter and cut into rectangles approximately 3cm by 10cm. Arrange the rectangles on parchment paper and place in the refrigerator for 1 hour.

Bake them for 11 minutes in the preheated oven at 170°C. The chocolate cookies should be slightly undercooked. Let them cool before serving.

Preparation of candied apples: peel and cut the apples into cubes, then sauté them in a pan with butter and sugar. Cook until caramelized.

Preparation: in a mixing bowl, combine the cream and calvados with the seeds from the vanilla pod. Place everything in a pastry bag and let rest in the refrigerator for about ten minutes.

Place the shortbread on a plate. Arrange the cubes of apple lengthwise, alternating with dollops of cream.

To finish, gently place a few leaves on top.