Right now, the rush ...!!!
last 2 weeks, I spend my days cooking for tastings! Their rationale: I'm becoming pastry chef in a restaurant in Moscow.
Here are recipes I subject to "judges"
- NY Cheesecake (loved)
- Chocolate Mousse (approved)
- Brownies (adored)
- Cake (really appreciated)
- Chocolate Truffles (adored)
- blinds (shock! They have taken three times!)
- Strawberry Tart (they wound)
- Tart Apricots (appreciated)
- Caramel Creams (not gone! "A sweet omelette," they told me ... oh those Russians!;))
- Tiramisu (unfortunately missing sponge ... I know !!!!)
- Tarte Tatin (adored, especially hot with a touch of smetana)
- Cake Chocofondant (mmmmmmm. .. .)
- Lemon Pie (they loved it ... but not me, I found it had too much butter taste !!!!) And
then I think that's all ...
So I start in a few days: the leap to Valerie!
To return to the strudel ... I requested this recipe, simply. Because the apple strudel is a classic maps of the Russian restaurants desserts. So one good thing done!
For the dough: more fear than harm: If the manip 'you seem a bit laborious, No Panic, the dough is very malleable, and ultimately, it is not difficult to get a superb result .
So do not hesitate to get started!
Ingredients for 2 large strudels:
For the dough - 400 g flour type 00
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 1 / 2 tsp salt
-
2 eggs - 150 g of warm water
- 100 g butter, melted For the Apples
- 6-7 apples (1.8 kg of apples actually ... yes, it takes!)
- 200 g raisins
- 6-7 tablespoons sugar
- 4 tablespoons breadcrumbs
Place flour in large bowl.
Dig a hole and break eggs, add oil, vinegar and salt.
Mela, ger and work with hands slowly adding warm water. Knead the dough 15 to 20 minutes so that it becomes very elastic and glue it over the hands.
Divide the dough into 8 balls of equal size. Coat with melted butter, and mash with the palm of the hand. Append these "cakes" of dough 2 to 2, to obtain 4 discs of dough. Coat with melted butter again.
Place on a greased dish, film them and put them in the fridge for 2 hours.
Meanwhile, prepare the apples. Peel, seed and dice a regular basis. Place in a bowl with sugar, bread crumbs, raisins, and mix. Book.
Nightlife Fresh pasta. The new coat of melted butter, and append 2-2 only to obtain more than 2 disks of dough. Spread
the first disc begins with a roller, then continue by stretching them with your fingers until dough is as thin as possible (transparent). The butter regularly during this operation. Fill the center half of the prepared apples in advance, and roll the strudel, always buttering the dough occasionally. Remove the excess dough ... too bad ... Although
welded.
Repeat the same steps for the second disk of dough.
Place the 2 strudels on a sheet of parchment paper and bake for 40 minutes at 180 ° C, butter them regularly, then 20 to 30 minutes at 130 ° C.
Here, they are beautiful, they are ready!
Dig a hole and break eggs, add oil, vinegar and salt.
Mela, ger and work with hands slowly adding warm water. Knead the dough 15 to 20 minutes so that it becomes very elastic and glue it over the hands.
Divide the dough into 8 balls of equal size. Coat with melted butter, and mash with the palm of the hand. Append these "cakes" of dough 2 to 2, to obtain 4 discs of dough. Coat with melted butter again.
Place on a greased dish, film them and put them in the fridge for 2 hours.
Meanwhile, prepare the apples. Peel, seed and dice a regular basis. Place in a bowl with sugar, bread crumbs, raisins, and mix. Book.
Nightlife Fresh pasta. The new coat of melted butter, and append 2-2 only to obtain more than 2 disks of dough. Spread
the first disc begins with a roller, then continue by stretching them with your fingers until dough is as thin as possible (transparent). The butter regularly during this operation. Fill the center half of the prepared apples in advance, and roll the strudel, always buttering the dough occasionally. Remove the excess dough ... too bad ... Although
welded.
Repeat the same steps for the second disk of dough.
Place the 2 strudels on a sheet of parchment paper and bake for 40 minutes at 180 ° C, butter them regularly, then 20 to 30 minutes at 130 ° C.
Here, they are beautiful, they are ready!
1 comments:
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