Today, our chef Bernard is gracing us with a delightful puff pastry filled with andouille sausage and apples, topped with camembert cream. A scrumptious and delicious dish for two, perfect to recreate at home with zeal.

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  • 2 puff pastry discs, 3 to 4 mm thick and 12 cm in diameter
  • 12 thin slices of andouille sausage
  • 1 apple
  • 40 g salted butter
  • 1 leek white
  • 2 tablespoons crème fraiche
  • 1/2 raw-milk Camembert
  • 20 cl cider


  • Preheat your oven to 180°C.
  • Cut out discs from the dough (avoid using cookie cutters as they can crush the dough, preventing it from rising). Place them on a baking sheet and bake for approximately 13 minutes.
  • While the discs are baking, halve the white parts of the leeks, rinse, then slice into fine strips and matchsticks. Gently melt them in a frying pan with 20g of butter over low heat.
  • Core and peel the apple. Then, cut it vertically into thin, consistent slices. In a large frying pan, melt the remaining butter and place the apple slices flat, layering them. Flip when they begin to brown.
  • Pour cider into a separate saucepan. Reduce it over high heat until it reaches a near-syrupy consistency. Add a tablespoon of cream to the leeks.
  • Once baked, remove the discs from the oven. Evenly spread the leeks over each disc. Arrange slices of andouille sausage in a rosette pattern and top each with an apple slice. If available, garnish with some additional leek strips. Finally, brush with the cider reduction.
  • For the camembert cream: In a saucepan, melt the camembert (with the crust removed) over low heat. Incorporate a tablespoon of crème fraiche until smooth.
  • Serve the puff pastries complemented by the camembert cream.

Julie's advice:

To prevent crushing the edges of the puff pastry discs, ensure the pastry is cold when cutting them.

Watch this recipe for andouille and apple puff pastry with camembert cream directly on our streaming platform.