Tag: Caramelized

Recipe Frangipane tart with pecan nuts and caramelized apples – Italian Cuisine

Ingredients For the pastry

125 g flour 00
60 g butter
35 g caster sugar
15 g almond flour
1 pc yolk

Ingredients For the frangipani

75 g pecan nuts
75 g butter
45 g cane sugar
15 g maple syrup
1 pc big egg
salt

Ingredients For decoration

200 g caster sugar
3 pcs small untreated red apples
2 pcs lemons
1 pc green apple
Maple syrup
pecan nuts

Duration: 3 h 30 min

Level: Middle

Dose: 8 people

For the recipe of the frangipane tart with pecans and caramelized apples, mix the flour with butter
and sugar obtaining a sandy compound; knead it with the yolk. Shape the dough into a ball, cover it
and let it rest in the fridge for 2 hours. Roll it out into a sheet 3 mm thick and with it cover the bottom and the edge of a round hinged mold (ø 18 cm, height 2.5 cm), cutting out the excess dough. Prick the bottom of the dough with a fork, cover it with baking paper and place the special spheres on it for white cooking (you can replace them with dried beans). Bake the tart at 170 ° C for 20 minutes; discard the paper and balls and cook for another 5 minutes.
FOR THE FRANGIPANE: Whisk the pecans with the cane sugar reducing them into flour; add the butter, soft, the maple syrup, the egg and a pinch of salt; mix everything while continuing to blend. Spread the mixture in the pastry and bake at 180 ° C for 12-15 minutes.
FOR THE DECORATION: Peel the green apple and cut it into small pieces. Cook in a saucepan with the juice of 1 lemon for 10 minutes, then add 1 tablespoon of maple syrup and continue cooking for another 2 minutes. Let it cool and distribute it on the cake. Brush the edge of the cake with a little maple syrup and adhere a handful of chopped pecans. Prepare a syrup, dissolving 200 g of sugar on the fire with 200 g of water and the juice of 1 lemon. Bring to a boil and turn off. Divide the apples into thin wedges, removing the seeds, but without peeling them; dip the cloves in the syrup, drain and distribute them in a spiral on the surface of the tart.

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How to prepare the caramelized puff pastry – Italian Cuisine

More crunchy than the simple puff pastry, it is a fundamental ingredient to prepare sweets rich in creams or fruit

Preparing cream-filled cakes or puff pastries will be easier with the caramelized puff, a richer version of the classic puff pastry. This type of pastry is great for preparing desserts, especially the millefeuille, which with the overlapping layers of dough, will be more fragrant and crunchy thanks to the sugar that, in the oven, makes the dough more dense and creaky.

Even the desserts filled with creams or jaws will keep their crunchiness longer, thanks to the almost vitrified layer that the sugar gives to the pastry. Remember to cut or divide the dough into the formats that you will need before the preparation is completely cool: at that point it will be more difficult to obtain the desired shapes, risking to break irreparably the dough.

Follow the instructions in the tutorial and then decide how to use the caramelized puff pastry: garnished with cream or fruit, you will get an excellent and fragrant dessert to bring to the table.

Caramelized Apples to ice cream – Italian Cuisine

Ingredients

6 apples
350 g vanilla ice cream
100 g granulated sugar
40 g butter
half a lemon
Cointreau liqueur
4 macaroons
cinnamon

Duration: 15 min

Level: Easy

Dose: 6 people

For the recipe of caramelized apples to ice cream, melt the butter in a casseruolin of stainless steel or copper, then add the sugar, stirring. Turn it over, always on the fire, with a fork at the tips of which is half a lemon until the mixture is brown.
Pour half a glass of liqueur and flambé (ignite the vapors of alcohol), tilting the saucepan to the gas or a match. Mix the bottom obtained and put the apples, peeled, washed and cut into wedges. Cook for about 5 minutes. Divide the apples into 6 dessert saucers and garnish each dish with 3 scoops of ice cream. Sprinkle with the cooking base and sprinkle with the crumbled amaretti.
Complete each portion with a pinch of cinnamon.