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 APPLE CONFIT more with Apples
 

Apple Bunuelos

Apple Confit

Apple Feuilletine

Apple Tart "Minute" 

Apple Tatin

Gateau du Chef

Pomme Poire

 
 GREEN APPLE SORBET    /    CREME FRAICHE
 "SABLEUSE" RICH POUND CAKE  /   APPLE CHIPS
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5 cups sugar

candied orange zests

15 Granny Smith apples

Before everything : 

a-  Peel 2 oranges, trying to obtain nice strips of rinds.

b- Cut the rinds into a very thin julienne

c- Bring some water to a boil and drop in the julienne, bring back to the boil and let simmer for 1 minute.

d- Strain the julienne from hot water and rinse under cold water until totally cold.

e- Finally, put this julienne in a casserole, just cover with cold water and add the same amount of sugar than water (if you already have some simple syrup prepared, just use that)

f- Bring julienne and syrup to the boil, let simmer for 5 minutes and alow top cool before using.

 1. Melt 1 cup of the sugar with 1/4 cup of light corn syrup in a sauté pan over medium-heat,  until it turns golden brown (caramel) . Immediately pour it into a standard 1 ½ quart charlotte mold, swirl it around so that it coats the bottom, and set it aside. It will harden while you prepare the apples and oranges.
 
 2. Peel the apples, then halve and core them. Cut them by hand or mandoline into slices about 1/8-inch thick; keep the slices neatly stacked if you can.
 

 3. Using only flat pieces (discard the rounded ends), place a layer of apples neatly in the bottom of the loaf pan. Sprinkle sugar, almost covering and add a few pieces of orange zests;

 Cover with another layer, keeping the layers as level as possible, and pressing down to even them out. Repeat the sugar and zest operation , as generously.

Keep going for as least 20 layers or more

Every time repeat the sugar and zest operation

Don't be afraid to put sugar because it is playing a very important role.

This will make the apples render a lot of their water . 

It also will prevent them from turning into mushed but candied instead .

The obtained syrup will be used for the making of the sorbet

4. When you get to the top of the pan, keep the lines straight and continue to build layers beyond the top, going about 3 or 4 inches above the pan.

Place the finished cake in a shallow tray

Cover the  tray in aluminum foil or Plastic wrap. -it will drip--and refrigerate at least overnight, 10 to 12 hours

 
 5. Drain the juice from the tray (as said above, you may reserve it for sorbet or other uses), then unwrap the pan. Drain the excess liquid, then wrap it in a double layer of aluminum foil. Place the pan in a large, deep roasting pan, and fill the roasting pan with water halfway up its sides. Bake at 275 F for at least 6 hours, then check: the confit is done when all the apple slices are dark brown, it has shrunk to fill only about 3/4 of the mold, and a thin-bladed knife pierces it easily. Cooking time is usually between 6 and 7 hours.
 
 6. Unwrap the confit, cool, then chill for several hours or up to two days. Slice thinly and serve.
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Sableuse Cake

SABLEUSE

- 660 gm(34) egg yolks

- 2 whole eggs

- 1 kg sugar

- 1 kg butter

- 300 gm all purpose flour

- 300 gm corn starch

-Whip yolks ans sugar until butter is melting

-Add melted butter

- Then add flour and cornstarch, sifted together

- Share the mix in cake pans - 2 inch thick

- Wrap the pans in aluminum foil

- Bake at 315F for about 35 to 45 min

- Let cool and refrigerate before slicing