3 - 4 small full-flavored cooking apples (I love Reine des Reinettes)
1 tablespoon (15 grams) butter
1 – 2 teaspoons maple syrup or brown sugar
Largish pinch cinnamon, optional
1 tablespoon or so slivered almonds, optional
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14 tablespoons (200 grams) butter, softened to room temperature
1 cup (200 grams) granulated sugar
3 large eggs
¾ teaspoon vanilla
1 cup (5 ounces/140 grams) flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
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6.3 ounces (180 grams) finely ground almonds or hazelnuts
Squeeze of lemon, optional
Peel & core the apples and slice into ¼-inch-thick slices.
Heat about a tablespoon of butter in a skillet; when it melts & begins to sizzle add the apple slices. Toss the slices to
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coat & cook over low heat until soft but still holding their shape. If you like, add a splash of maple syrup (or brown sugar) & a sprinkle of ground cinnamon, stir & continue cooking for a minute or so. Remove from the heat & allow to cool to room temperature.
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Butter & flour a fluted tube pan 8 ½- or 9-inch in diameter (22-cm) and about 3 ½-inch high (9-cm) or similar pan.
Once the apples are cool enough to handle, dust a tablespoon or so of slivered almonds into the grooves/bottom of the prepared cake mold then place slices
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of cooked apple in the grooves in a single layer followed by a second layer of slices on top of the first. The apple slices should be in a nice even circle around the base of the mold. You'll have some slices left over.
Preheat the oven to 350°F (180°C).
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In a large mixing bowl, beat the soft butter with the sugar until very well blended. Beat in the eggs, one at a time, beating just to blend after each addition. Beat in the vanilla with the last egg.
Stir the baking powder, salt & ground cinnamon into the flour.
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Add this to the batter & beat on low just to blend.
Beat in the ground almonds.
Chop the remaining cooked apple slices coarsely & fold into the batter with a spatula, making sure all of the ingredients are well blended. If desired, squeeze about a tablespoon of fresh
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lemon juice into the batter & stir or fold to blend.
Carefully spoon the thick batter into the mold on top of the apple slices, trying not to disturb the apple slices. Once all of the batter has been scraped out of the bowl & spooned into the cake mold all around the
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tube, very gently just smooth it a bit so it is evenly spread around.
Bake the cake in the preheated oven for 45 to 50 minutes or until the cake is risen, the top golden brown & crusty and the cake feels firm & springs back when gently pressed; a tester inserted in the
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cake will come out clean.
Remove the cake pan to a cooling rack & allow to cool in the pan for about 15 minutes or so. Turn out onto a serving platter, apple side up & serve slightly warm or at room temperature.
You can lightly dust the cake with powdered/
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confectioner’s sugar and, if serving for dessert, this cake will go well with a scoop of salted butter caramel ice cream.
Enjoy & share photos.
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1/ Let Fantans be your new cinnamon buns. Like any yeast dough, it needs time to rest & rise, but these are actually quite easy (always read thru & understand the recipes before starting), to flavor as you like. And they are really good!
Ready?
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2/ Makes 12
You will need a standard 12-cup muffin tin, buttered.
INGREDIENTS
yeast starter:
1 package (8 grams) of active dry yeast yeast mixed with ¼ cup (60 ml) warm water + ½ cup (67/68 g) all-purpose flour
We all need a lift & a distraction. This calls for a recipe.
Chicken with Preserved Lemon and Olives
Few ingredients, easy to throw together, this flavorful dish tastes as good as it looks.
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INGREDIENTS
1 preserved lemon
1 fresh lemon for finely grated zest (optional) & 2 tablespoons juice
@ 6 tablespoons (40 grams) flour seasoned with salt & pepper
1 chicken cut in pieces or 2 leg/thigh sections & 2 breasts
A few tablespoons olive oil
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1 onion, trimmed, peeled, chopped
1 garlic clove, peeled & chopped
½ cup green olives, soaked in cold water for about an hour
½ cup (125 ml) water
Salt & freshly ground black pepper
Cut the preserved lemon in half & then each half in 2 or 4 wedges. Set aside.
This recipe for choux pastry is slightly different than the one I posted this week: the addition of milk makes a more deeply golden, crisper pastry which stands up to a cream filling better. But use either. Filling recipe follows.
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1/ Choux pastry # 2
INGREDIENTS
Handful slivered blanched almonds
1/3 cup (80 ml) milk 1/3 cup (80 ml) water
5 tablespoons (70 grams) unsalted butter
1 tablespoon (10 grams) white sugar
1 large pinch salt 4/5 cup (100 grams) flour
2 large eggs
Powdered sugar for serving
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Preheat oven to 300° (150°C). Line a large baking sheet with parchment or oven paper.
Place the milk, water, butter cut in cubes, the sugar & salt in a pot and heat over high heat. Bring to the boil & allow to boil for about 3 seconds.
“Destiny guides our fortunes more favorably than we could have expected. Look there, Sancho Panza, my friend, and see those thirty or so wild giants, with whom I intend to do battle and kill each and all of them, so with their stolen booty we can begin to enrich ourselves....
...This is nobel, righteous warfare, for it is wonderfully useful to God to have such an evil race wiped from the face of the earth."
"What giants?" Asked Sancho Panza.
"The ones you can see over there," answered his master, "with the huge arms, some of which are very nearly...
...two leagues long."
"Now look, your grace," said Sancho, "what you see over there aren't giants, but windmills, and what seems to be arms are just their sails, that go around in the wind and turn the millstone."
"Obviously," replied Don Quijote, "you don't know much about...
Recipes for Cream Puffs (choux à la crème) or Éclairs:
Vanilla Rum Pastry Cream
Chocolate Pastry Cream
Coffee Pastry Cream
Chocolate Glaze for Éclairs
Follow the directions I posted yesterday for my dad’s choux. Make them larger or smaller, as you like. Or...
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If you want to make éclairs: spoon the choux dough into a pastry bag fitted with a plain, 3/4 –inch (20 mm) wide tip. Holding the pastry bag at a 45° angle from the baking sheet, pipe/push out even, regular tubes of dough 5 ½-inches (14 cm) long (or shorter and wider by
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pulling the tip away more slowly as you squeeze out dough), slicing the end away from the tip with a sharp knife. Leave space all around the éclairs as they puff up & spread while baking.
These recipes are for half batches so you can create 2 different flavored cream
Mon petit choux is a french term of endearment, like "my little cream puff". Profiteroles, as most of you know, if a simple choux pastry (a puff), sliced in half lengthwise, filled with a scoop of ice cream, top replaced, and served drenched in warm chocolate sauce.
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1/ this recipe is simple and simply the best.
INGREDIENTS for my dad's light & airy choux
1 cup (250 ml) water
8 tablespoons (115 grams) unsalted butter
¼ teaspoon salt
1 cup (140 grams) flour
4 large eggs
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Preheat the oven to 375°F (190°). Grease a large cookie sheet or line with oven-safe parchment paper (I always use parchment).
In a large saucepan, over medium heat, heat the water, butter & salt until butter melts & the mixture comes to a boil.