Lesson 32 French Apple Compote Pies & Chocolate Macaroons

Two French baking items were made today. The apple compote pies are kind of interesting. I think they taste like McDonald's apple pies but it is not as sweet. This may be because there is no sugar in the pastry which is called Brise pastry. You can see from the recipe before that there are only flour, salt and water to make up the pastry. The apple filling tastes a bit too sour to me. But it will be very nice to have vanilla ice-cream with these pies.

Surprisingly almost all students made macaroons successfully with rough edges and glossy surface. I think it's probably the setting in the training kitchen is good (i.e. strong mixer, better oven, cool kitchen temperature). Before baking them, we only rested them for 45 mins which is shorter than I expected. However, my piping skill is still weak and my macaroons came out with different sizes (even though I can match all successfully). This is unfortunately our assessment item; I think I'll practice it more at home.

French Apple Compote Pies

Apple Compote Filling
60 g             butter
30 g             castor sugar
4                 medium cooking apples, peeled, cored and cut into 5 mm cubes
                   Juice of ¼ lemon
100 ml         water
                   Few drops of pure vanilla essence
½ tsp           ground cinnamon

Method
1.    Heat the butter and sugar in a heavy-based saucepan over a moderate heat until the butter is melted and the sugar lightly coloured.
2.    Add the apple cubes and sauté for 2 minutes.  Add the lemon juice, water, vanilla and cinnamon.
3.    Bring to the boil and simmer for 5 minutes, stirring occasionally, until the water has evaporated.
4.    Place in a bowl to cool and cover with plastic wrap.

Assembly and Baking

75 ml           hot water
75 g             sugar
1                 egg
2                 tablespoons water
1                 medium cooking apple (do not peel or core)

1.    Preheat the oven to 190ºC.  Place the water and sugar in a small saucepan and boil to dissolve the sugar.  Place the sugar syrup in a bowl until required.
2.    Fill each pie almost to the top with Apple Compote filling.  Moisten the edges of the piecrusts, place the pastry lids on them and seal.
3.    Mix the egg and water together to make an egg wash.  Using a pastry brush, lightly egg-wash the pastry lids and slit a small hole in each.
4.    Cut seven slices of apple 1-2 mm thick, right through the centre (including the core).  Dip each slice into the prepared sugar solution.  Place an apple slice on top of each pastry lid, pressing down slightly to ensure the surfaces stick together.  Bake the pies for 20-25 minutes until the pastry cases are golden-brown and the apple slices have started to caramelise.  Remove from the oven and cool slightly before removing from the muffin pan.

Short and Sweet Pastry (also called Brisé Pastry)

240 g           standard flour
180 g           butter at room temperature
                   Salt
70 ml           ice-cold water

Method
1.    Place the flour, butter and salt in a large mixing bowl.  Using your fingers, gently rub the ingredients together until they resemble rough breadcrumbs.  Do not over-mix or the heat from your fingers will begin to melt the butter.  Add the water and mix until a dough is formed.
2.    Wrap the pastry in plastic and refrigerate for 30 minutes or overnight.  Gently re-work it before use taking care to keep it cold and firm.
3.    On a lightly floured bench, roll the pastry out to about 3 mm thick or as required for your recipe.

4.    Store the unbaked pastry in the refrigerator or freezer, unfilled or filled.  It is advisable to thaw it in the refrigerator overnight.  Before rolling it out to its required thickness, let it stand at room temperature for approximately 30 minutes.