Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

RobertM

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

Recommended Posts

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

 

does anyone have a formula??  It simply looks ahhhhmazingIMG_1800.JPG.23b5e59c5a293b12bdad57be07be4993.JPG

  • Like 1

Share this post


Link to post
Share on other sites

looks ver interesting   

 

it clearly is asking for vanilla ice cream  i think

 

love to hear more myself !

Share this post


Link to post
Share on other sites

 Wonder if it is a riff on this 

Click

  • Like 2

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

My 2004 eG Blog

Share this post


Link to post
Share on other sites

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

  • Like 1

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"

Share this post


Link to post
Share on other sites
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

Share this post


Link to post
Share on other sites

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.

  • Like 1

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites

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.

  • Like 1

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.

Share this post


Link to post
Share on other sites

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

Sorry about the cursing.....

Share this post


Link to post
Share on other sites

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)

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...