MasterClass - Jazz Apple Crumble
Jazz Apple Crumble with Cinnamon Doughnuts
Recipe by Josh Emett
30g fresh yeast
500g plain flour
100g soft butter
Sugar and cinnamon, for dusting
2 vanilla beans
80g egg yolks
150ml fresh cream, whipped to soft peaks
100g Demerara sugar
18+0g plain flour
50g ground almond
6 New Zealand Jazz apples, peeled and cored, roughly chopped
1. Preheat oven to 160°C.
2. To make the doughnut dough, combine the milk, yeast, eggs and rum. Allow to sit until the yeast has dissolved. Add the flour and salt to the yeast mixture and mix to a dough. Gradually add the butter and mix until incorporated. Roll out the dough and place in the freezer until the dough is firm but not frozen. Cut the dough into 1 inch squares and allow to prove until doubled in size.
3. To make the pastry cream, crumble together the flour, sugar and butter by hand. Place the milk and scraped vanilla pod in a saucepan, place over medium high heat and bring to the boil. Add the flour, sugar and butter mixture and cook over medium heat for a few minutes until there are no lumps. Remove from the heat and stir in the egg yolks one at a time. Strain and set aside to cool. Once cooled, whisk to loosen and carefully fold in the whipped cream.
4. To make the crumble mix, rub together the butter and sugar by hand and then mix in the dry ingredients. Crumble the dough mixture onto a baking tray and place in the oven to bake for 15 minutes or until golden brown. Set aside to cool and then crumble into small crumbs.
5. To make the apple puree, place all of the ingredients in a saucepan, place over medium heat and cook until the apples are tender. Blend until smooth, pass and allow to cool.
6. Heat a deep fryer or saucepan of canola oil to 160°C and deep fry the doughnuts until golden brown. Remove from the oil and immediately coat in sugar and cinnamon. Allow to drain on paper towels.
7. To serve, place the apple puree in the base of a serving dish, add a layer of custard and top with the crumble. Serve the doughnuts on the side.
1. Fold extra cream into the pastry cream if it is still too stiff.
2. Rum can be swapped out for liquor of your liking.
3. Fresh yeast may be substituted for 10g dry active yeast.