As you may have read in my previous post, hubby and I recently went to see Chef Eric Ripert at the EPCOR Centre here in Calgary. In preparation for the show, we purchased Chef Ripert`s cookbook, Avec Eric. In it are stories, photos, and of course, 100+ recipes.
Letting the caramel cool on the silicone sheet |
One that caught my eye was the Apple Galette (page 256). I am by no means a pastry chef, but I do feel much more comfortable baking puff pastry than grilling meat. Thankfully, hubby loves to cook, so he is always on meat duty.
The sugar/cinnamon/vanilla powder pre-baking |
I had been waiting for the perfect time to try out this recipe, and when we decided to invite some friends over for dinner, I jumped at the chance to make it. Little did I know that it would involve being in the kitchen all day long!!
Post baking |
The recipe is actually quite simple: make caramel, use caramel to make sugar coating, slice apples, bake apples with sugar coating, and bake again in a puff pastry. The trouble with this recipe is the length of time that it takes to make it. Each step much be cooked/baked and then cooled, before you can move on. Had I read more carefully, I would have made this a day ahead and done the final baking on the day of the dinner party.
Final product- yummy!! |
I highly recommend this recipe to anyone who is looking to wow their guests. with a bit of tweaking to one`s tastes, it can easily be a show-stopper!!!
Cheers!
Sharon
1 comment:
Looks delicious!
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