Apple pie ‘a l’ancienne photo

Apple pie ‘a l’ancienne

by Inge Mersseman

 

Ingredients

  • Puff pastry for the base
  • Pastry cream for the filling
  • marzipan for the filling(in a piping bag or thin slices)
  • frangipane batter for the filling and decoration
  • apple segments marinated in sugar
  • pralin
  • pieces of cold caramel
  • powdered sugar to sprinkle on top

Preparation

Pastry cream

  • 750 g milk
  • 100 g sugar
  • vanill (seeds or aroma)
  • 100 g sugar
  • 80 g cornstarch
  • 250 g milk
  • 3 eggs
  • 40 g butter

add the sugar and vanilla to the milk and bring to a boil

mix the sugar and the cornstarch, pour in the milk, add the eggs and blend until you get a smooth mixture

add some of the boiling milk to the cornstarch mixture, stir and add this mixture to the boiling milk. Bring it to a boil while stirring. Once the mixture is boiling, remove from the heat.

add the butter to the mixture and stir until it has melted

pour the mixture in a mixing bowl, cover with foil and let it cool down

Marzipan

mix the marzipan in a kitchen aid with some water, adding a few drops at a time until you are able to pipe the mixture

Frangipan batter

  • 250 g almond powder
  • 250 g powdered sugar
  • 250 g softened butter
  • 200 g eggs (4) at room temperature
  • 100 g flour

gently mix the almond powder, the sugar and the butter, do not beat!

add the eggs one at a time without beating air into the mixture

fold the flour into the mixture

Apple segments

leave the segments marinate with the sugar

Pralin

  • 300 g almond flakes
  • 200 g sugar
  • 50 g egg white

mix the almond flakes and the sugar in a mixing bowl

add the egg white to the dry mixture and stir until the egg white is coated evenly and you have a loose dry mixture

Caramel

for a caramel that does not cristallize you put a thin sauteuse on the heat source and let it heat up (do not let it smoke)

the sugar (120g for 1 pie) can heat up to 160-170˚ C so be careful

pour a small amount of sugar in the sauteuse and let it melt, stir and add another small amount of sugar, stir and let the mixture colour slightly

do this until all the sugar is poured into the sauteuse and leave it on the heatsource until the caramel has a light brown colour and has a clear texture

put the base of the sauteuse in cold water to stop the caramel from colouring any further

pour the caramel onto a baking sheet and let it cool down
 

Tip: When making caramel for the first time, it is best to work on a low heat as to decrease the possibility of burning the sugar and getting burned yourself.

Finishing

put a sheet of puff pastry on a baking sheet, place a ring ± 4cm high on top and press lightly

pipe a circle of the frangipane mixture on the border of the circle and one in the middle

pipe a circle of marzipan and pastry cream between the two circles of frangipane

place the marinated apples on top

pipe another circle of frangipane on top of the fruit

sprinkle with pralin

brake the caramel in pieces and place on top of the pastry

dust with powdered sugar

bake for about an hour in a preheated oven of 180˚ C, until the bottom is golden brown and the fruits are cooked

let it cool down

remove the ring from the pastry, dust lightly with powdered sugar and present on a gold carton

Product used

Apple segment 1/12’ - Morgenduft
Apple segment 1/12’ - Morgenduft photo

packaging: 4 x 2,5 kg