Looking for a formula....(help!)

[RobertM]

Just saw this on someone's Facebook page.  They called it an Apple Carree 

 

does anyone have a formula??  It simply looks ahhhhmazing

[ElsieD]

Can you describe this dish at all?

[rotuts]

looks ver interesting   

 

it clearly is asking for vanilla ice cream  i think

 

love to hear more myself !

[Anna N]

 Wonder if it is a riff on this 

Click

[lebowits]

You'll have to ask Melissa Coppel!   *** Apple Carré ***

[RobertM]

2 hours ago, ElsieD said:

Can you describe this dish at all?

I wish I could....as Lebowits indicated it was a post on a Facebook page, but dang, it looks amazing

[Lisa Shock]

Kinda looks like croissant dough, rolled into a log, then sliced in thin rounds, alternating with rounds of apple, stacked tall, then laid into a small sized loaf pan, egg washed and sprinkled with sugar and maybe cinnamon. (If those dark stripes on top are red apple skins, these things have to be fairly small -the diameter of an apple.) -If they are red apple skins, I am calling out another example of the Pinterest Paradox (where images appear that are unreproduceable in real life) as many red apples will leak out waaaaay too much moisture too cook a pastry properly, and the skins cook into an inedible, unchewable plastic-like substance.

[curls]

If you just take this class -- http://www.melissacoppel.com/workshop/viennoiserie-with-a-focus-on-laminated-doughs/ -- with Daniel Alvarez you'll learn how to make the Apple Carré and many more viennoiserie.

 

Per this item on So Good magazine's website -- http://www.sogoodmagazine.com/pastry-blog/pastry-chef-articles/the-dough-specialist-daniel-alvarez-in-the-new-atelier-melissa-coppel/ -- Mr. Alvarez is planning to publish a book. Perhaps the recipe that you are looking for will be published.

Edited March 14, 2017 by curls
corrected spelling error (log)

[JohnT]

The above photo does look familiar as the Swiss PC I was trained under used to make a similar "apple log" by baking a brioche loaf, removing from the pan and slicing it from the top to about 15mm from the bottom, layering apple slices that had been soaked in a brown sugar, cinnamon, brandy mix, in the slices and baking again in the pan for an extra 10 to 15 minutes. It was then drizzled with a glaze.

 

Sven would then curse and moan for an hour or more as the Argentinian tourists would pitch at the buffet and load their plates with a bit of everything - pork, beef, chicken, vegetables, ice cream, brûlée, apple log - all on the same plate and top it off with a good glug of custard or cream. Quite a disgusting final result to a carefully prepared buffet! This was in the 70's - I hope those tourists learnt some etiquette since.

[RobertM]

JohnT - thank you - this is an excellent place to start!  

Sorry about the cursing.....

[JeanneCake]

I think JohnT and Lisa are on to something - the picture looks to me like a pastry version of hasselback potatoes (where you cut slices into a cooked potato then insert slices of cheese and then bake again).  It looks like there could be a second egg wash after the apples are placed and then some crystal sugar to finish; I definitely hope those are not red apples! (more for the mush factor they would result in)