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September 13,
2010
Welcome to "Weekly
Recipes and Tips"
from the
International School
of Baking.
This week's
recipe is an Apple
Dartoise . .
. sweet, golden and
delicious.
If you have
questions that
you'd like me to
answer in this
weekly publication, visit
our web site and
send them to me.
We'll post the
answers here and
on our web site.
Sincerely,
Marda Stoliar,
Director
International
School of Baking
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 APPLE
DARTOISE
-
Frozen puff
dough sheets
-
Apple filling
(See recipe
below
-
Egg wash
made with
half egg
whites and
half egg
yolks for a
darker shine
-
Apricot
glaze
-
No-melt
powdered
sugar
-
Remove 2
puff dough
sheets from
the freezer,
for every
full sheet
pan size
Dartoise.
-
Use sheet of
dough when
still
chilled but
an easy
rolling
consistency.
-
Using
rolling pin,
roll out
puff dough
on a
parchment
paper, not a
silpat
to just fit
a 18 by 26
inch sheet
pan. This
because the
Dartoise
will be cut
in place and
the silpat
is easily
cut.
-
Egg wash 1
inch all
around
edges.
-
Roll out a
second puff
dough sheet
to
approximately
1 inch
larger both
ways, than
the bottom
sheet. Set
aside.
-
Place a 1
1/2inch
thick layer
of Apple
filling
(recipe
below)
evenly over
the puff
dough,
avoiding the
1 inch egg
wash area.
-
Place the
second layer
of puff
dough over
the apple
filling.
-
Press down
the edges of
the dough
with a fork
to help seal
edges.
-
Egg wash
entire top
of dough
sheet.
-
Dock, with
even slashes
all over
dough for
heat venting
of apple
filling
during
baking.
-
Place
immediately
in 375
degree F
oven.
-
Bake until
golden brown
and the
center of
the Dartoise
is slightly
higher than
the sides.
-
Remove from
oven and
immediately
apricot
glaze
liberally
not
forgetting
the very
edges.
-
Cool to near
room
temperature
before
cutting.
-
Cut into 3
by 4 inch
portions.
-
Assembled,
un-baked
Dartoise can
be
frozen then
wrapped
and
baked later
as desired.
Can be
frozen up to
3 months.
APPLE
FILLING--SMALL
BATCH
|
Apples (8-10 Large)
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Approximately 5.00 to 5.50 lbs. Large apples peeled, cored and cut into 1/2 inch chunks. Use Fuji, Breaburn, King, Cortland, Pink Lady, Crispin, Northern Spy, Honeycrisp or any good firm eating apple. (Do not use what are called cooking apples).
|
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Lemon juice
|
0.10 lb
|
45 grams
|
-
Add
lemon
juice to
container
that the
apples
are to
be cut
into.
-
Roll and
toss
apples
to coat
so that
they
will not
turn
brown.
-
Place
apples
in
stainless
steel
pot over
medium
heat,
simmer
until
half
cooked
and
semi
transparent.
|
Apple sauce
|
1.00 lb.
|
454 grams
( no sugar added)
|
|
Vanilla
|
0.01 lb.
|
4.5 grams
|
|
Brown sugar
|
0.25 lb.
|
113 grams
|
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Cinnamon
|
0.015 lb.
|
6.8 grams
|
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Lemon peel
|
0.005 lb.
|
2 grams
(zested and chopped fine) or semi-dried
|
|
Golden raisins (optional)
|
0.20 lb.
|
90 grams
|
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Butter (melted)
|
0.25 lb.
|
113 grams
|
|
Cornstarch (or clear jell, clear cook starch or instant clear starch)
|
0.11 lb.
|
50 grams
|
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Water
|
0.30 lb.
|
136 grams
|
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TOTAL
|
6.47 lbs
|
2934 grams
|
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Add
the
cornstarch
to the
water,
whisk
together
to a
smooth
consistency.
-
Add
to the
apple
mixture,
stirring
while
the
cornstarch
mixture
cooks
and the
white
color of
the
cornstarch
is gone.
-
Apple
filling
can be
refrigerated
4 days
and
frozen
up to 6
months
in well
sealed
container.
-
Cool
mixture
to near
room
temperature
before
making
Turnovers,
placing
in tart
shell or
making
Danishes.
When baking
from frozen
state
-
Remove
from
freezer,
rest at
room
temperature
no more
than 20
minutes
before
baking.
-
Re-Egg
wash
before
baking.
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Tip of the
Week |
-
Use only non
iodized
salt.
Iodine
attacks the
yeast
activity,
slowing down
the first
fermentation
and in
delicate
cakes can
give an
metallic
flavor.
-
Orange,
lemon or
grapefruit
oil or peel
as well as
cinnamon and
alcohols in
such forms
as liqueur
or wine will
have a
retarding
effect and
too high a
percentage
in a formula
will stop
the yeast
activity
completely.
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Ask Marda |
If you have a
baking question
that you would
like Marda to
answer. Send
them to her and
she'll answer
them here and we
also post the
questions and
answers on the
web site.
CLICK HERE |
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