BAKED APPLES

   - 5 lbs Sugar

   - ¼  liter water

   - ¼  lb Butter

   - 1 tbsp vanilla extract

- Cook sugar and water together until blond caramel.

- Meanwhile peel (about) 60 “Golden Delicious” apples, cut in halves and cored

- Add diced butter to caramel following the vanilla

- Mix well by giving a circle motion to the pot

- (very important: do not use any ustensil to stir in caramel)

- Pour the caramel by sharing onto two hotel pans

- Gently , place apple halves onto caramel , tightly; cover with aluminium foil and seal well.

- Bake in the convection oven at 350ºF for about 45 minutes

Keep cover when ready until completely cold.

 THE DOUGH

   - 1 kg150 Flour

   - 350 grs confectionners sugar

   - 450 grs Blanched Almond Flour

   - 2 lbs Butter (very soft)

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   - 350 grs Butter

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   - 4 sheets of Puff pastry

 view the Technique >>>

1^ST STEP__________________________________

- In the mixing bowl, put together Flour, sugar, Almond flour and 2 lbs butter.

Mix well until forming a smooth mixture

- Spread the dough onto a large sheet tray linen with parchemin paper and bake at 325ºF

2^ND STEP__________________________________

- Crumble this dough in the mixing bowl ,add  the remaining 350 grs (melted) and mix until obtention of a dough.

- Spead onto a thin layer of puff pastry , and cover with another layer of puff pastry.

Keep refrigerated until needed.

For 20 minutes. Let cool completely

3^RD STEP __________________________________

- Cut the Tatin dough into 4 ½ inches squares

- Place the square onto a piece of plastic wrapp , Place 2 apple halves in the center and slowly form a tight ball by twisting the plastic and separating the excess of dough from the ball. Refrigerate until firm

4^TH STEP __________________________________

WHEN READY TO BAKE

- Cut the base of the ball using a pair of scisors and place the wrapped apple onto a baking sheet.

 (very important make sure that the ball remain sealed with dough preventing the leak of the apple syrup

 BUTTERSCOTCH SAUCE

    - 2 Lbs sugar

   - 100 grs light corn syrup

   - 1 Qt heavy cream

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   - 1 Qt heavy cream

- Cook togther sugar, corn syrup and 1 Qt heavy cream in a large pot, stirring constantly until obtaining a light golden brown sauce.

- Add a small part of the other Quart of cream, keep stirring and repeat the operation until no more cream tobe added.

- Pour right away in container and seal.

 MILK MARMALADE

   - 2 small cans coconut milk

   - 2 Vanilla beans

   - 2 small cans evaporated milk 

   - 2 small cans condensed milk

 CINNAMON ICE CREAM

   - 3 qt Milk

   - 2 qt Half & Half

   - 5 tsp Cinnamon Ground

   - 200 gm Light Corn Syrup

   - 400 gm Sugar

   - 900 gm (45) Eggs Yolk

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   - 2 small can (800 gm) condensed milk