Top Shows

NZ On A Plate

TV ONE

Spiced Apple dough nuts and mascarpone


Spiced Apple dough nuts and mascarpone

Serves 6-8 people

Choux pastry
Makes 500g
160ml water
pinch salt
pinch sugar
65g Butter
100g Plain flour
4 eggs

Combine water, butter, sugar and salt and heat until butter has melted
Add the flour and make a roux
Cook the roux without too much colour on low heat for a couple of minutes
Cool
Place in mixer and beat eggs in one at a time
Rest for 10 minutes in fridge

Apple Puree and garnish
6 Lemonade apples
100g Butter (unsalted)
150g Sugar
2 tblsp Cinnamon
1/4 tsp Equagold vanilla paste

Dice apples into cm dice
In a medium pot add butter and 100gs of the sugar followed by diced apple and cinnamon
Place a lid on for 2-3 minutes on medium heat
Remove lid and cook out until slightly caramelized and soft.
Take off heat and blend  3/4s with the remaining butter. Blend until almost smooth. Place the puree in a piping bag and allow the rest of the mixture to cool
Bring the oil to 170 degrees
Place choux pastry into a disposable piping bag and cut the end so that it is approx 3 cm wide
Place piping bag over the hot oil and using scissors cut 2 cm of the pastry into the oil to form small dumplings
Cook until golden and take out using a slotted spoon.
Pipe the apple puree into the centre and roll in the remainder cinnamon and sugar mixed together
Dress the plate with a smudge of mascarpone and place a few spoons of the diced apple on top followed by the apple doughnuts and garnish with frozen lime yoghurt

 


Advertisement



Advertisement

Advertisement