Apple pie with custard. Melts in your mouth. A quick and easy recipe!
Apple pie with custard. Melts in your mouth. We're going to create a quick and easy recipe with you today. This cake is very easy to make. When you have 3 apples you can cook this simple and delicious apple pie.
The pudding gives the cake a special taste and melts in your mouth. This is the easiest and most delicious apple pudding cake. If you are looking for an apple pie recipe then this video recipe is for you. Everyone is looking for this recipe because it's easy, tasty, and quick. You will always have apple pie in your kitchen.
Recipe and preparation:
Knead the dough: 3 eggs
150 grams of sugar
180 ml of milk
300 g flour and 10 g baking powder
50 g butter
Prepare cake cream: 2 eggs
60 g of sugar
50 g corn starch
300 ml of milk
Hold on low heat until thickened.
2 apples, peel and finely chop
Cut another apple into wedges to decorate the cake
Bake for 30 minutes at 180 ° C
Bon appetit, friends!
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Apple & Cream Turnovers, Richly Filled! | How To Bake!
Recipe for 4 richly filled apple turnovers, filled with whipped cream!
Recipe:
4x Puff pastry (15cm x 15cm)
2 Apples
3g Cornstarch
5g Cinnamon
10g Butter
5ml Lemon juice
5ml Rum
5ml Water
50g Raisins
50g Brown Sugar
500ml Whipped cream
75g Powdered sugar
1 Egg
Process:
-Prepare apple filling
-Place puff pastry on to flour dusted counter.
-Grease edges with egg.
-Scoop apple on to puff pastry.
-Fold and close them.
-Seal the edges, use a fork.
-Grease them with egg.
-Dip them into sugar.
-Place them onto baking tray.
-Bake for +-15 minutes, 220C / 428F.
-Cooldown, in the meanwhile prepare whipped cream.
-Cut them open, fill them with whipped cream.
-Finish them with powdered sugar.
Enjoy!
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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
Ina turns a classic French bistro dessert into individual mini apple tarts ????
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
French Apple Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
This recipe has been updated and may differ from what was originally published or broadcast.
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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
Puff pastry, 1 apple and in 5 minutes ! delicious last minute dessert to impress your guests !
Puff pastry, 1 apple and in 5 minutes ! delicious last minute dessert to impress your guests !
ingredients :
1 apple
juice of half a lemon
2 tbsp of brown sugar
1/2 tsp of cinnamon
250g of rectangular puff pastry
1/4 cup of walnuts (30g)
some raisins (about 15g)
4 tbsp of any jam you like ( I used apricot jam)
1 egg yolk
1 tbsp of milk
enjoy it !
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Original FRENCH APPLE TART with Custard Cream - Cuisine Time EN : Home Made
Hello friends ,
Welcome to Cuisine Time channel !
Today, I'm going to show you, how to make an Original French Apple Tart, in a simple way… with a professional result.
Cuisine Time channel,
Is a channel which offers you many recipes :
Breads!
Pastries!
Savory foods!
Made in simple ways and techniques!
To get delicious taste,And professional results.
Don't forget,Subscribe to Cuisine Time channel to receive all updates and news about new videos.
Thank’s for watching and see you.
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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