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Laurent's Recipe - Chausson Aux Pommes, Creme Anglaise - 29 Oct


Chausson Aux Pommes   (Apple Slippers)

You need
 
Puff pastry rolled out about 3-5 mm thick.
5 apples peeled, cored and chopped tossed in lemon juice so they don't become black.
100gr Brown sugar
Cinnamon, if you like it.
1 Orange peel
Egg wash
 
Put the chopped apple, sugar, (cinnamon), and orange peel in a pot and simmer slowly until you obtain a nice chunky puree or compote.
Allow to cool, meanwhile cut circles from the puff pastry, the size of a side plate or any size you want. You can make mini one to, if you want.
Spoon the apple in the middle of one half of the pastry round. Brush the edge with eggwash and fold over to close the pastry. It will look like a pizza calzone or 1/2 moon. Press down around the base with the point of a knife, to seal, then brush top of with eggwash and bake in preheated oven for about 15 to 20 min or until pastry cooked.

In France we eat those either at breakfast, morning snack or afternoon snack. You can serve them warm with ice cream as a dessert, kids love them, grown ups too!!!!
 

Creme Anglaise  (Runny Custard)

You need
 
300ml cream
200ml milk
6 egg yolks
125gr sugar
1/2 vanilla pod or vanilla concentrate
 
In a pot bring to the boil milk, cream and vanilla pod.
In bowl whisk the yolk and sugar together thoroughly. Pour mixture over while still whisking the hot liquid and pour back into pot. On a low heat, cook really slowly with a wooden spoon forming a figure 8 shape while stirring and always touching the base of the pot.
Do not boil the cream as it will split.

The sauce is ready when it coats the back of the wooden spoon or if you run your finger diagonally through the sauce and it leaves a mark.

Cool down straight away on ice is better as it keeps cooking while it's hot.
 
This ideal with any cake or dessert especially chocolate cake!!!!
 
Bon apetit

Laurent

 


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