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


RobertM

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 Wonder if it is a riff on this 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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

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Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

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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.

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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 by curls
corrected spelling error (log)
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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.

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Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

Some time ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die.

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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)

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