James Satterwhite, Executive Pastry Chef of Charlotte (N.C.) Country Club, is “obsessed with apple desserts” and wanted to create a new version for the club this year.
“I hope to inspire other chefs by showing that one does not need to overly complicate a dish to make it exceptional,” Satterwhite says.
With vanilla white chocolate chantilly, apple cider caramel jus, poached granny smith apples and crème fraiche sorbet, his Vanilla Apple Napoleon has nice, clean flavors that complement one another—complete with a homemade puff pastry.
“Even though this dessert looks very simple,” Satterwhite notes, “it requires a lot of skill to execute.”