Crème brûlée (with maple syrup) to the friction apple
desserts such as this one could eat at any time and quantities of obscene material. Ignoring the calories, common sense, or even order, that candy, "clipping". :)
my greed is the culprit baaardzo my crème brûlée liked. Ba! Loved!
hard to believe that an ordinary egg and simple cream, flavored with aromatic (usually vanilla seeds), cooked, chilled, and finally sprinkled with sugar and treated with fire - give a taste so fantastic effect. This is a typical example and confirmation of the rule that a simple = Brilliant.
course, I encourage you to own the domestic preparation of this simple, classic cream (recipe here - click ). But I also strongly recommend all kinds of variations on a theme. Once I showed the first pear crème brûlée embedded in ( cliques - recipe), really delicious.
And today, I suggest the mini - grated (but can be successfully done one more) on the bottom with slices of crunchy apples, covered with crème brûlée duvet. For a change, instead of the traditional addition of vanilla beans, I added the cream to maple syrup. Thanks to the cream has gained slightly different, more nutty flavor. This version tasted
me so much that in the near future I intend to prepare the traditional "pure" crème brûlée (no fruit, bottoms, etc.). But just with maple syrup instead of vanilla. I can not wait. :)
Grated apples under white crème brûlée with (with maple syrup)
for about 10 mini tart with a diameter of 11cm
250 g sifted flour
125g cold butter 100g
granulated sugar 1 egg yolk
about 1-2 teaspoons of cold water
1-2 tablespoons of melted butter to lubricate the molds
flour for farrowing
Sift the flour on pastry board or work bowl, add the butter cut into small pieces. Rub, until they form small clumps. Add sifted powdered sugar - stir, and then push the egg yolk and a tablespoon of cold water. Knead, very long time, until dough is smooth. In the event that the dough was too dry and did not want to beat the ball - add a second tablespoon of water.
The Shape dough into roll, wrap in cling film. Put into the fridge for min. ½ hours.
Preheat the oven to 180 degrees C. Prepare the mini tart molds (I have a diameter of 11cm).
mold smear melted butter and sprinkle with flour.
chilled dough and cut into 10 slices of approximately equal thickness. Roll out each slice quite thinly to the size of molds corresponding to the diameter of flange on the rant. Line a cake mold. Bake "white" (eg using dry beans) for about 15 minutes.
Remove from oven and allow to cool down (left in the cups).
500 ml double cream (I gave 36%)
5 yolks from large eggs 4 tablespoons
caster sugar (I used white)
4 tablespoons (60ml) maple syrup and
2-3 apples, peeled and cut into thick slices too
10 teaspoons of brown sugar cane
cream pour into the saucepan. Put the saucepan on the fire and stirring from time to time - boil and immediately remove from heat. Allow cream to cool slightly.
In bowl, combine egg yolks with 4 tablespoons of caster sugar - do not beat! Only gently to combine, so that the mass was not aerated.
The egg, stirring gently all the time - gradually add hot cream - first on one spoon, and then until all the liquid. At the end stir in maple syrup.
podpieczone before the short crust pastry arrange a few slices of apples. Pour the cream to each weight.
Bake in the oven (180st.C) for about 30 minutes. until mass of the zetnie (affected finger should be elastic and a little pudding "). Remove from oven and cool.
Cool in refrigerator.
Immediately before serving - sprinkle each portion very thin layer of a teaspoon of brown sugar and skarmelizować with a burner.