apple tart...

I love the beauty of the fruits when cooking with sous vide technique. They have bright color that you can't get from other cooking techniques. Beyond that, the flavor and texture are excellent.

2 servings

for the apple
- 1-2 apples, peeled and cut
- 250 g simple syrup
- 20 g lemon juice
- pinch of cinnamon
- pinch of salt
- pinch of ascorbic acid

for the puff pastry
see St.honore cake

for the apple curd
- 60 g egg yolks
- 40 g sugar
- 60 g apple juice
- 10 g lemon juice
- 1 sht gelatin, bloomed

for the apple chip
- 1 apple, sliced
- 500 g water
- 250 g sugar


for the apple
1. Mix all ingredients together and put into a vacuum bag.
2. Vacuum the bag on highest setting.
3. Cooking the apple sous vide at 140 degree F for an hour.
4. Cool down in an ice-bath, then chill.

for the puff pastry
see St.honore cake

for the apple curd
1. Whisk egg yolks with sugar on medium heat over a bain-marie until sugar has dissolved.
2. Add apple juice and lemon juice, continue whisking until the mixture is thickened.
3. Remove from the heat, whisk in bloomed gelatin.
4. Pour into a container, let it set in the refrigerator.

for the apple chip
1. Bring water and sugar to a boil.
2. Lower the heat, add sliced apple to the syrup and simmer for an hour.
3. Drain and cook in the oven at 225 degree F for an hour.


s. stockwell said...

Ahhhhhhmazing! what ashot. love your posts always. best, s

Heather said...

Yummmy,looks delicious.

Thip said...

Thank you, guys.

Vanillaorchid said...

wowwwww..it's very nice colour ka P'Thip. I have never seen the cooked apple in this colour..fantastic ka.

What's ascorbic acid ka P'Thip?

Thip said...

Om, it's vitamin c ja...

Vanillaorchid said...

khop khun ka P'Thip. ^o^

Vanillaorchid said...

khop khun ka P'Thip.


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