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So I gave one of Richard's Chefclub videos a go: Puff Pastry-wrapped Apple
- Thread starter marilynfl
- Start date
Here's my version with Envy apple, Wewalka puff pastry and my own caramel sauce
The timing on the video is 15 minutes at 180 degree C so I used 360 degrees.
However, in no way was it done in 15 minutes. I kept adding 5 additional minutes hoping it would morph into that gorgeous video image but finally gave up at 35 minutes because I wasn't sure what was happening to the caramel after all that time.
Color was disappointingly insipid, but flavor was nice and the caramel does flow out as advertised. Sadly, it wan't enough for the entire dessert but then I have a quart jar to serve more on the side. That apple was huge too...at least 3" in diameter so I needed 2.5 strips of dough to wrap it.
Did I miss something in the video? Should I have brushed it with egg wash? This is only the second time I've used puff pastry (packaged) so my learning curve is basically flat at this point.
Still, it makes a lovely dessert if I can get the pastry to brown.
https://qq0u.app.link/e/jmzXED1yEU
The timing on the video is 15 minutes at 180 degree C so I used 360 degrees.
However, in no way was it done in 15 minutes. I kept adding 5 additional minutes hoping it would morph into that gorgeous video image but finally gave up at 35 minutes because I wasn't sure what was happening to the caramel after all that time.
Color was disappointingly insipid, but flavor was nice and the caramel does flow out as advertised. Sadly, it wan't enough for the entire dessert but then I have a quart jar to serve more on the side. That apple was huge too...at least 3" in diameter so I needed 2.5 strips of dough to wrap it.
Did I miss something in the video? Should I have brushed it with egg wash? This is only the second time I've used puff pastry (packaged) so my learning curve is basically flat at this point.
Still, it makes a lovely dessert if I can get the pastry to brown.
https://qq0u.app.link/e/jmzXED1yEU
Me too! Only now I drive a silver Outback along with EVERY OTHER PERSON here.
The color was the only thing I liked about that Honda FIT. I swear the Hubble telescope could spot it from outer space.
Mark my words: one day I will get shot by a 90-year old man/woman's concealed weapon because I tried to get into his/her identical car at Ingles.
The color was the only thing I liked about that Honda FIT. I swear the Hubble telescope could spot it from outer space.
Mark my words: one day I will get shot by a 90-year old man/woman's concealed weapon because I tried to get into his/her identical car at Ingles.
Oh, those videos--the French versions are BANANAS.
I love watching these, partly for the cheesy production values (shot of a whole apple; cut to apple slices rolling around like something out of the Follies Bergère) and partly out of shock at the cavalier use of entire wheels of Brie.
Guess I'll have to give the German videos a whirl...
I love watching these, partly for the cheesy production values (shot of a whole apple; cut to apple slices rolling around like something out of the Follies Bergère) and partly out of shock at the cavalier use of entire wheels of Brie.
Guess I'll have to give the German videos a whirl...
colleenmomof2
Well-known member
"entire wheel of brie" smileys/wink.gif
The videos are eye candy for me, too. Colleen
The videos are eye candy for me, too. Colleen
colleenmomof2
Well-known member
smileys/wink.gif Silver Escapes more prevalent here in MI
Traded in the Camry for 2009 silver Escape. Very conscious of parking way-far-out so I don't lose my car in a sea of silver Escapes. Colleen
Traded in the Camry for 2009 silver Escape. Very conscious of parking way-far-out so I don't lose my car in a sea of silver Escapes. Colleen
G
Guest
Guest
I made the cheese stuffed cauliflower wrapped in a ground beef shell in béchamel
Made it last evening after work. It was pretty wonderful. Steam a whole head of cauliflower, cut plugs out of it and stuff with sticks of cheddar. Meanwhile, make up a ground beef mixture, line a bowl with saran wrap, then line the bowl with the beef. Put the cauliflower inside the beef shell. Make béchamel and pour into a larger oven-savvy container. Turn the cauliflower/beef thing into it and take off the saran wrap. Put mozzarella over the top and bake. I baked at 400 degrees for 25 minutes. Very tasty.
Made it last evening after work. It was pretty wonderful. Steam a whole head of cauliflower, cut plugs out of it and stuff with sticks of cheddar. Meanwhile, make up a ground beef mixture, line a bowl with saran wrap, then line the bowl with the beef. Put the cauliflower inside the beef shell. Make béchamel and pour into a larger oven-savvy container. Turn the cauliflower/beef thing into it and take off the saran wrap. Put mozzarella over the top and bake. I baked at 400 degrees for 25 minutes. Very tasty.
cynupstateny
Well-known member
I watch the French ones, too, Erin. I understand more French than German!
Until today, I had a red RAV and I never knew how many of them there were...
until we bought it. I would pass myself, follow myself and try to get into other red RAVs in parking lots...
Now I have a black RAV. I doubt this is going to be much better!
Oh, to have a OOAK car again.
until we bought it. I would pass myself, follow myself and try to get into other red RAVs in parking lots...
Now I have a black RAV. I doubt this is going to be much better!
Oh, to have a OOAK car again.
Attempt #2: Lady Alice apple, Dufour puff pastry, egg wash, 395 degrees for 35 minutes
Lessons learned:
1. Use the expensive puff pastry (this was $10.99 at Whole Foods). The taste was INFINITELY better then the Wewalka stuff ($3.99)
2. Be prepared for the apple juices to run. I used parchment last time. This time I used Silpat and it was easier to lift the baked apple off the sticky residue.
3. Dufour instructions say if using an egg wash to let it sit in the refrigerator for 30 minutes. I gave it twenty and noticed sticky residue leaking, so it went into the oven. They also said to bake between 375-400: I went with 395 (regular, not convection). Who knows why.
4. The rectangle thing was a practice run for something I saw. It is 3 stacked pieces of puff dough, of which the top 2 had circles cuts out. It's filled with my peach jam/pie filling.
5. I started out at 20 minutes since I was baking at 395, but had to keep adding 5 minutes AGAIN until 35 minutes. So I think it's a 35-minute dessert once it goes in the oven. The apple was still firm...just a bit soft.
6. Oh...I completely forgot to add my caramel due to the refrigeration step. Added it at the 20 minute mark and think that's a good thing because I wasn't worried it would burn.
7. Even though this apple was smaller, I STILL had to use 2.5 pieces of dough. And make sure it's pressed to the apple. I was a bit tentative with the dough and the bottom piece puffed away from the apple.
Okay. I think that's all the hints I can give. Definitely would make this for guests.
PS: I used turbinado sugar to coat the peeled apple because that looked most like the sugar in the video.
https://pix.sfly.com/tMTv0f
Lessons learned:
1. Use the expensive puff pastry (this was $10.99 at Whole Foods). The taste was INFINITELY better then the Wewalka stuff ($3.99)
2. Be prepared for the apple juices to run. I used parchment last time. This time I used Silpat and it was easier to lift the baked apple off the sticky residue.
3. Dufour instructions say if using an egg wash to let it sit in the refrigerator for 30 minutes. I gave it twenty and noticed sticky residue leaking, so it went into the oven. They also said to bake between 375-400: I went with 395 (regular, not convection). Who knows why.
4. The rectangle thing was a practice run for something I saw. It is 3 stacked pieces of puff dough, of which the top 2 had circles cuts out. It's filled with my peach jam/pie filling.
5. I started out at 20 minutes since I was baking at 395, but had to keep adding 5 minutes AGAIN until 35 minutes. So I think it's a 35-minute dessert once it goes in the oven. The apple was still firm...just a bit soft.
6. Oh...I completely forgot to add my caramel due to the refrigeration step. Added it at the 20 minute mark and think that's a good thing because I wasn't worried it would burn.
7. Even though this apple was smaller, I STILL had to use 2.5 pieces of dough. And make sure it's pressed to the apple. I was a bit tentative with the dough and the bottom piece puffed away from the apple.
Okay. I think that's all the hints I can give. Definitely would make this for guests.
PS: I used turbinado sugar to coat the peeled apple because that looked most like the sugar in the video.
https://pix.sfly.com/tMTv0f
cynupstateny
Well-known member
Looks beautiful, Marilyn!