the recipe for easy and super original apple pie

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the recipe for easy and super original apple pie




The best pastry chef: the recipe for the easy and super original apple pie


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The best pastry chef: the recipe for the easy and super original apple pie

Every Wednesday at 11 p.m. on M6, Merouan Bounekraf produces original chefs’ recipes that are easy to reproduce at home, on the program The best pastry chef: cakes on order. This time, the chef discovered in the Top chef show in 2019, shares with us his delicious apple pie recipe as beautiful as it is delicious! It’s your turn !

Apple pie: a fan for a snack or a gourmet dessert. Easy and quick to prepare everyone loves it. That of chef Merouan first seduces us visually before we melt with greed once in the mouth! With the basics of the classic recipe, namely a shortbread, an almond cream, applesauce and apple pieces, Merouan adds its personal touch for an even more delicious and original recipe. Here is his secret. Three, two, one … take it easy!

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    “The best pastry chef” has left for a 6th season led for the first time by the sparkling Julia Vignali, determined to sprinkle the competition with her gluttony and her playfulness! Once again this year, more than 5,000 amateur pastry chefs sent in their applications … but only 12 of them were selected! In an enchanting setting, the Château de Groussay in Montfort l’Amaury in the Chevreuse Valley, our amateur pastry chefs will try to seduce the favorite Michelin-starred chef, Cyril Lignac, and the essential blogger and cookbook author, Mercotte, more demanding than ever! The jury will also help them, like every year, to perfect their technique and develop their creativity.

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Step 1: the shortbread

Ingredients :

  • 100g butter
  • 80g sugar
  • 200g flour
  • a pinch of fleur de sel
  • a teaspoon of vanilla powder

In a pastry robot, knead the butter with the sugar, so as to make them flourish. Once the mixture is blanched, add the flour, fleur de sel and vanilla powder. Mix gently with the spatula.

On a floured work surface, knead the dough by hand until it forms a ball. Film it so that it does not dry out, and let it sit in the fridge for 30 minutes. Once the time has elapsed, the dough will have hardened, take it out of the fridge and let it rest at room temperature. Meanwhile, prepare the almond cream (see step 2).

Step 2: the almond cream

Ingredients :

  • 100g butter
  • 100g of sugar
  • 100g egg (equivalent to 2 eggs)
  • 100g ground almonds

As for the shortbread, blanch the butter with the sugar in a food processor. Then add the eggs and ground almonds. Continue kneading for a few minutes. Your almond cream is ready, put it in a pastry bag and keep it aside while you prepare the apples (see step 3).

Step 3: preparing the apples

Ingredients :

  • 5 or 6 apples
  • a pinch of cinnamon
  • 100g of caster sugar
  • 2 gelatin sheets

Peel 5 or 6 apples, and keep the peelings. It’s an anti-waste recipe: we don’t throw anything away! Using two Parisian ball spoons (one small and one large), make apple balls and store them in two different salad bowls (do not mix the small and large balls).

Add all the waste from the apples, (peelings + leftover apples), in a saucepan with the caster sugar. Simmer over low heat for 30 minutes to make a compote. At the end of cooking add the cinnamon. In a blender, mix the compote and then pass it through a sieve to remove the fibrous parts, seeds, etc … Then rehydrate the gelatin leaves in a bowl of cold water, wring them out and mix them with the compote. Thus, it will be solidified and perfect to serve as a base for the pie. Then proceed to cooking the apple balls (see step 4).

Step 4: cooking the apples

Ingredients :

  • 250g of sugar
  • 750ml bottled apple juice

Start by making a dry caramel. To do this, heat the sugar in a saucepan (without water). In another saucepan, pour the apple juice and heat it. Once the sugar has melted, gently incorporate the hot juice into the caramel and mix to make a syrup.

Add the large apple balls to the pot and cook for 6-7 minutes. Then add the small balls for 3 to 4 minutes. The apples are now translucent and well candied. Drain them and pour them on a baking sheet covered with baking paper. Chill them in the freezer for 5 to 6 minutes. It is now time to move on to shaping the pie (see step 5).

Step 5: shaping

Ingredients :

  • a handful of pecans
  • 25 cl of whole liquid cream (very cold)
  • 25 g icing sugar
  • 2 apples (1 green and 1 red)

Using a rolling pin, spread your shortbread dough between two sheets of floured baking paper. With the pastry ring, cut a round of dough which will serve as the base of the pie. Cut out strips of dough to go around the dough, and place them inside the pastry ring, all around.

Now garnish your tart shell with the almond cream, and add a few pieces of pecan nuts to add crunch. Bake at 190 ° C for 25 minutes.

Then turn out the tart shell and pour the applesauce into it. Make a homemade whipped cream (whip the liquid cream and icing sugar in a cold bowl until you get a nice whipped cream), and pour it over the compote. Smooth with a spatula to make a real pro pie!

Decorate your pie with the apple balls, alternating small and large balls. With the red and green apples, form a few balls while keeping the skin and decorate your pie with them. You can also add a few thin apple slices (still with the skin on) and a few mint leaves. Here is your chef’s apple pie is ready! Easy no?

Read also :

Cyril Lignac: his easy recipe for almond apple pie

Traditional or original: our apple cake recipes to delight the whole family

5 original pie crust recipes

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