For a ring ø20cm H4.5cm for about 8 people For the sweet pastry, you could find it on my website. Apple filling: 900g apples about seven apples 115g butter unsalted 25g cornstarch 70g water 50g plain flour 110g sugar 120g light brown sugar 3g cinnamon 5g vanilla essence 2g salt Peel and cut your apples. Cut them around the core and then into 1/4″ slices Keep the slices in a bowl of lemon water to keep them from oxidizing and browning Melt the butter over low heat and add the flour, mixing it into a smooth paste Bring the mixture to a simmer and cook, while whisking, for a minute or two until it thickens slightly Combine the water and cornstarch and mix them into a slurry, then whisk it into the butter mixture along with the remaining ingredients. Let the mixture cool for about 5min and then add the sliced apples (strain them out of the lemon water you goon) and toss to coat. crumble topping ingredients 63g butter unsalted 75g sugar 63g demerara sugar 138g plain flour 3g baking powder 2g salt 13g whole eggs crumble method Combine all of the ingredients and mix in a stand mixer with a paddle attachment. Roll your sweet pastry Brush your sweet pastry dough with egg whites (sides too) and then coat the dough by flour. This will help absorb moisture from the filling and keep your sweet pastry dough from getting soggy. Fill with apples. Try to pack each layer in tightly and crisscross the apple slices as you stack them on top of each other to give them stability. It’s going to look like a lot of apples packed in that shell, but they will shrink and settle after moisture is cooked out of them so don’t be afraid to get all of that apple in there. Coat the top of the pie with crumble. Bake: 175C for 1hour after 15min of baking, cover the pie loosely with tin foil to prevent the crumble from burning.
150gr soft unsalted butter 120gr caster sugar 60gr egg 300gr plain flour 3gr salt Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavors like orange zest or vanilla. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time Cream together the butter, salt, and sugar very lightly. Gradually add the eggs, mixing well between each addition. Make sure you scrape down the sides of the bowl so that all the ingredients are uniformly mixed Add the flour and salt and mix until you have a combined dough don't overmix. Flatten out slightly then wrap in cling film and rest in the fridge for at least 2H before rolling
Hello everybody I decided today to make THE New York Cheesecake. The recipe is for 8 people ring ø20cm H4.5cm Preheat the oven to 160C. Grease and line the cake tin. Base of Cheesecake 200gr biscoff biscuit 70gr butter melted Place the biscuits in a robot coupe and crush to fine crumbs. Add the butter to combine the mix. Place in the base of the cake tin and spread in an even layer, then flatten with a large spoon. Leave in the fridge whilst you prepare the cheesecake filling. Cheesecake filling 640gr Philadelphia 112gr creme fraiche 120gr sugar 5gr vanilla extract 1 zest of lemon 160gr egg (about 3 large eggs) 32gr yolks 25gr flour In a large bowl, beat together the cream cheese, sugar, vanilla, and the lemon zest. Gradually add the eggs and yolks beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Fold the creme fraiche, and fold the sifted flour (being careful not to leave lumps) Pour the cream cheese mix on to the biscuit base then bake in the oven for 20 minutes at 160°C and 1H at 120°C. Leave to cool down in the oven. Put in the fridge for a minimum of 12H before you serve it. You could serve with a coulis of berries or, like me, with some jam. Bon Appétit.