How To make Apple Brioche Calvados Cake
2 1/2 c Sugar
4 lb Granny smiths, peeled; thinl
4 c Milk
6 Eggs
2/3 c Sugar
3 tb Calvados brandy
1 lb Brioche; cut 1" thick
1 c Butter
1 c Sugar
1 lb Granny smiths, peeled; thin
Cook 2-1/2 cups sugar in large heavy skillet over low heat until dissolved, without stirring, swirling pan occasionally. Add 4 lb apples and cook until tender and lightly carmelized, about an hour. Cool. Scald milk. In a bowl, whisk together eggs, 2/3 cup sugar and Calvados. Whisk mixture into milk. Place brioche in a flat pan just large enough to hold it and pour milk/egg mixture over it. Let set long enough so the brioche absorbs it all. Melt 1 cup butter in a large skillet over medium high heat. Add brioche in batches and brown well on both sides. Butter an 8" springform pan. Using 3/4 of brioche, line bottom and sides of pan. Spoon cooked apples atop brioche. Cover apples with remaining brioche. Top with a plate and weight with a small can of something-or-other from your cupboard. Refrigerate at least 3 hours, or overnight. When almost ready to serve, cook the last 1 cup sugar in a heavy skillet over low heat until dissolved, swirling pan occasionally. Increase heat to medium, add apples and cook until lightly carmelized, about 25 minutes. To serve, remove sides of springform pan. Top with hot apples and garnish with either rich vanilla ice cream or lightly sweetened whipped cream. -----
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Richard Bertinet's indulgent take on Stollen - BBC Maestro
Make your very own stollen with the UK godfather of baking, Richard Bertinet. It’s a frangipane twist on the Christmas classic, perfect as a gift or for entertaining friends and family over the holidays. Taken from Richard’s BBC Maestro course, Bread Making.
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Apple & Caramel Brioche | Richard Bertinet | Gozney Dome
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Caramelised Apple and Calvados Brioche by master of dough @richardbertinet. A festive sweet treat to share (or eat by yourself... we don’t judge).
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#55 りんごのキャラメリゼ タルトタタン Tarte Tatin~りんご2個から作れるアシェットデセール 星野シェフが伝統を再構築 | BOCUSE AT HOME
Recipe #55 タルトタタン Tarte Tatin
今回のレシピは、タルトタタンです。ご覧の通り、いわゆるタルトタタンと見た目が違うのは、レストランで提供するお皿盛りのデザート「アシェット・デセール」として作っているからです。りんご2個で作れるのも手軽で嬉しい。シェフ・星野晃彦による伝統デザートの再構築にも是非ご注目ください。
■材料 (4人前)
<りんごのフィリング>
りんご(紅玉) 360g
グラニュー糖 100g
生クリーム 90g
バター 30g
カルバドス 適量
<サブレ>
バター 140g
粉糖 60g
塩 0.5g
アーモンドパウダー 25g
薄力粉 150g
ベーキングパウダー 0.5g
シナモン 適量
卵黄 適量
■INGREDIENTS
<Apple Filling>
Apples 360g
Granulated sugar 100g
Fresh cream 90g
Butter 30g
Calvados 適量
<Sable>
Butter 140g
Powdered sugar 60g
Salt 0.5g
Almond powder 25g
Flour 150g
Baking powder 0.5g
Cinnamon 適量
Egg yolks 適量
■ INFORMATION
TikTok 始めました!
chefhoshino_cooking
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■ABOUT THIS COOKING CHANNEL
皆さんこんにちは、ブラッスリー ポール・ボキューズ 銀座の料理長・星野晃彦です。この料理教室では、私たちが普段レストランでやっているフランス料理をなるべくそのまま再現したいと思っています。少し手の込んだソースの作り方やひと手間加えた下ごしらえなど、ご家庭でのお料理に少しでもお役に立てたら幸いです。是非ご覧ください。
Hello, my name is Teruhiko Hoshino, and I am Chef at Brasserie Paul Bocuse Ginza. In these online cooking classes, I try as far as possible to reproduce the French cuisine that we actually serve in our restaurant. From special sauces to clever ways of preparing ingredients, I hope you find this channel useful in your day-to-day cooking
Jacquy Pfeiffer & Scott Samuel - Pies, Tarts, and Desserts for the Holidays
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Cake aux pommes facile et rapide - 750g
Le cake aux pommes est le cake qui se prépare en toute circonstance et en toute saison ! Moelleux et fondant, ce cake est très simple et super rapide à préparer !
Abonne-toi à la chaîne 750g :
Ingrédients pour le cake aux pommes :
170g de sucre
150g de farine
150g de beurre demi-sel
3 œufs
1/3 de sachet de levure chimique
2 pommes Golden
2 c à s de Rhum ou de Calvados
Un peu de cassonade
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Foie Gras with Caramelised Apples | The F Word With Foxy Games
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Gordon Ramsay's recipe for Foie Gras with Caremelised Apples on The F Word season 5. .
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