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Food traditionnel

Washington Apple

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APPLE 3 Washington State Apples or equivalent: Jonathan 120 g caster sugar 200 g neutral glaze


175 g Butter 100 g Icing sugar 3 g Salt 40 g pecans, crushed with mini food processor 250 g flour 50 g eggs


60 g Butter 30 g icing sugar 70 g pecans crushed in a mini food processor 70 g eggs 10 g Apple Brandy (otherwise 5 g Brandy and 5 g alcohol) Apples) 12 g of starch 40 g of liquid cream LIGHT CREAM 370 g of milk 70 g of caster sugar 3 egg yolks 40 g of corn starch 150 g of liquid 30% cream 1 vanilla bean


60 g whole pecans 6 gold leaves


Preparation 2 h 1. Candied Apples:

the apples must be sweet, red in color and large in size (minimum diameter 9 cm).

Warning: if your apples are too small (less than 9 cm in diameter), then take 6 apples instead. 2. Make a dry caramel: in a saucepan, place a third of the sugar, melt, then add the 2nd third, then once melted, add the 3rd third. Be careful, the caramel burns the skin! Pour into a silicone mold with high rims, 26 cm in diameter. Wait until it cools down and is totally frozen. Spell the apples, cut them in half vertically, and core. Break the hardened caramel into several small pieces

3. In a silicone half-sphere mold 8 cm in diameter, distribute the pieces of caramel. Place the apple halves in the half-sphere cavities. Ideally, the apples stick out (they will melt as they cook). Note: If your apples are no longer (they are less than 3 inches in diameter), fill with other additional apples, cut into strips.
4. Place a silicone sheet on it (you want to keep the humidity in) and a sheet below. Bake in a preheated oven at 190 degrees for about 50 minutes. Cool to room temperature then place in the fridge for the rest. Once cool, top the apples with the neutral glaze.

5. The Pecan Shortbread: mix the eggs in a bowl. In a food processor fitted with the sheet, mix all the ingredients except the eggs (you want to sand). Once the mass is obtained, add and mix the eggs. Lower between two silicone cloths, over 2 mm. Place in the fridge for 30 min. Line pie circles 8 cm in diameter. You will notice: you will have too much dough remaining, but it is more convenient this way for sinking. Then place in the fridge for 30 min.
6. The soft Pecan: mix all the ingredients in a bowl with a hand whisk. Then pour into the tart shells at 80% of the height (the softness swells). Bake in a preheated oven at 180 degrees for about 14 to 16 minutes. Out of the oven, remove the rings, cool and even out the edges with a flat micro. Keep cool for the rest.

7. Light cream: make a pastry cream. Scrape the seeds from the vanilla bean. Pour into a saucepan with the milk. To heat. Meanwhile mix the egg yolks and sugar in a bowl, whisk. Then pour in the cornstarch and whisk. Pour in the hot milk and stir. Transfer everything to the saucepan without stopping winnowing (stir with a whisk). Thicken then transfer to a bowl, film on contact and let cool.
8. Once the pastry cream has cooled, whip the liquid cream. Add a third in the pastry cream and relax while whisking. Then add another third and gently incorporate into the Maryse. Repeat with the last third. Place in a pastry bag.

9. Assembling the cake: place light cream in the tart shells. Gently place the 1/2 candied apples. Garnish around each tart with whole pecans, at an angle (45 degrees), about 10 per pie. Place a gold leaf on top. Refrigerate at least two hours before serving.

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