Contemporary apple crumble, walnut and apple blossom

baking and pastry courses london

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Bramley puree

450g Peeled and finely chopped bramley apples

1/2 Lemon

10g Unsalted butter

25g Caster sugar

Mix the apples, sugar and lemon juice in a bowl whilst melting the butter in a pan.

When the butter starts to foam, add the apples and cook down for 5-10 minutes on a medium heat until they break down  completely.

Blend the mix until smooth and chill in the fridge.

 

 

 

Apple crumble ice cream

500g Milk

250g Cream

50g Stabilizer

125g Bramley puree

150g Walnut crumble mix

6 Egg yolks

125 Caster sugar

Warm the milk and cream before pulling off the stove and adding the crumble and puree. Clingfilm the pan and leave to infuse for 1-2 hours

Strain off the liquid and place back into a new pan, discarding the solids.

Heat the milk and cream once again.

Mix the stabiliser with the sugar and slowly whisk the mix into the milk and cream.

Bring the milk and cream mix to the boil, whisking all of the time.

Once boiled, leave to cool for 10-15 minutes and then pour over the egg yolks.

Return the mix to a pan and cook to 82c

Remove from the stove and pass through a sieve into a bowl set over ice to stop the egg yolks cooking any more.

Once cooled, chill in the fridge overnight and churn in an ice cream machine as per manufactures instructions

 

 

 

Walnut crumble

120g Chopped, toasted walnuts

70g Ground almonds

130g Plain flour

65g Dark soft brown sugar

20g Light soft brown sugar

100g Salted butter

Place all but the walnuts into a bowl and rub in the butter to a bread crumb consistency.

Add the walnuts last and spread the mix out onto baking trays.

Cook at 150c for 20 minutes or until golden brown.

Leave to cool and then break up into small pieces using a rolling pin or chop roughly with a knife

 

 

 

Apple compote

4 Apples, diced

250ml Apple juice

2 Tbsp bramley puree

 

Dice the apples and cook until translucent in the boiling apple juice.

Strain off the apples and cool.

Mix the puree with the cooked apples and set aside.

 

 

Pastry Cream

750ml Milk

60g Egg yolk

1 Egg

50g Custard powder

150g Sugar

15g Butter

1 Vanilla pod

Video Method:

for a full video on how to make my pastry cream see here:

 

Plating

Place a pastry cutter into the middle of the plate and brush the inside of the ring lightly with honey. Spoon in a layer of crumble.

Keeping the ring in place pipe a few dots of pastry cream followed by 4-5 teaspoons of apple compote around the outside and a spoon of bramley puree in the centre.

Continue building around the outside with the candied walnuts and the apple blossom/ edible flowers.

Finish with a quenelle of ice cream in the centre.

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