LCBO Food and Drink Holiday 2015

spanish Accents from page 47

CARAMEL IZED APPLE BRIOCHE

shape. Transfer the apples to a bowl and re- peat with remaining butter, sugar and apple slices. Cool completely. 4 To assemble the brioche, line a baking sheet with parchment paper and set aside. Combine the 2 tbsp (30 mL) sugar with the cinnamon. 5 On a floured surface, roll the brioche dough to a 10 x 10-inch (25 x 25-cm) square. Brush lightly with beaten egg and top with the cin- namon sugar. With a sharp knife, and cutting straight down, cut ten 1-inch-wide (2.5-cm) strips. Working with 1 strip at a time, place hands on either end of the strip and roll in opposite directions to create a tight twist of dough that encloses the cinnamon sugar. Spi- ral the twist inward to create a circular shape, tucking the end under. Place the circle of dough on the parchment-lined baking sheet. Continue with the remaining strips of dough, placing them at least 1 inch (2.5 cm) apart on the baking sheet. Cover loosely with plas- tic wrap and set aside in a warm place until almost doubled in bulk, about 1½ hrs. 6 Preheat the oven to 350°F (180°C). 7 Remove the vanilla pod from the chilled pastry cream. Whisk the pastry cream until it is smooth and spreadable. Place a rounded tablespoon (15 mL) of pastry cream in the centre of each brioche spiral. To form the apple rosettes, take one slice of caramelized apple and roll it with your hands until it is tight. This will be the core of the rosette. Take another apple slice and roll it around the rosette core. Keep adding one apple slice at a time, overlapping as you go, using 5 or 6 apple slices for each rosette. Place one apple rosette overtop the pastry cream on each brioche spi- ral. Bake the brioche until it is golden brown, about 20 minutes. Remove from oven and cool on a wire rack. 8 Place the apple jelly in a small pot and place over medium heat. Bring to a simmer and con- tinue simmering for 1 to 2 minutes. Brush the hot jelly over the apples just to coat, then sift icing sugar over the edges. Makes 10

Similar to a Danish pastry, complete with a soft vanilla custard and caramelized apples, these brioche pastries will be a sophisticated addition to your baking repertoire. The com- ponents can all be made one to two days in advance, leaving only the final assembly and baking for the day of serving.

PASTRY CREAM 1 cup (250 mL) milk ¼ cup (60 mL) sugar ½ vanilla bean 2 egg yolks 3 tbsp (45 mL) cornstarch 2 tbsp (30 mL) unsalted butter

SWEET PASTRY An excellent sweet pastry for all your tarts. The pastry is rich, so not as good for double- crust fruit pies. Fully baked sweet pastry crusts are for fresh fruit pies and other kinds that do not need rebaking. Partially baked are for fillings that need to be baked for an addi- tional amount of time. Partial baking prevents the pastry from getting soggy. 1½ cups (375 mL) all-purpose flour 3 tbsp (45 mL) sugar ½ tsp (2 mL) salt ½ cup (125 mL) cold unsalted butter, cubed 1 egg yolk 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) water 1 Preheat oven to 425°F (220°C). Combine flour, sugar and salt in a food processor. Add butter and pulse until it resembles coarse meal. Add yolk, lemon juice and water and pulse un- til combined but still loose. Transfer to a bowl and combine together into a ball. 2 Roll out onto a lightly floured board into a 12-inch (30-cm) circle. Roll dough back onto rolling pin so it is loosely wrapped around. Lift and unroll into 10-inch (25-cm) tart pan with removable bottom. Press dough into edges, using scraps to patch any holes. Prick base all over with a fork. Freeze for 30 minutes. 3 Line the interior of the Sweet Pastry with parchment paper and fill with baking beans to weigh down the crust. Bake for 15 minutes. Remove from oven and remove beans and parchment. For a fully baked crust, return crust to oven and bake a further 5 to 10 min- utes or until a pale gold. For a partially baked crust, continue with the recipe, placing filling in crust. Makes one 10-inch (25-cm) tart

CARAMELIZED APPLES 2 tbsp (30 mL) unsalted butter, divided ½ cup (125 mL) sugar, divided 4 large Royal Gala apples, peeled, cored and cut into ¼ inch thick (5 mm) slices 1 recipe Brioche (recipe page 226) 2 tbsp (30 mL) sugar ½ tsp (2 mL) cinnamon 1 egg beaten with 2 tsp (10 mL) water ½ cup (125 mL) apple jelly Icing sugar for dusting

1 For the pastry cream, place ¾ cup (175 mL) of the milk and the sugar in a saucepan. Split the vanilla bean and scrape the black seeds into the milk; add the pod as well. Place the saucepan over medium heat and bring to a simmer. 2 Whisk the remaining ¼ cup (60 mL) milk with the yolks and cornstarch until smooth. Slowly whisk the hot milk into the yolk mix- ture and combine well. Pour the mixture back into the saucepan and place back over medium heat. Bring to a simmer, whisking constantly until very thick, about 2 minutes. Remove from heat and whisk in the butter until melted. Scrape the pastry cream into a separate bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled. The pastry cream can be prepared 3 days in advance. 3 For the caramelized apples, melt 1 tbsp (15 mL) butter in a large frying pan over me- dium heat. Add ¼ cup (60 mL) sugar and half the apple slices. Cook, tossing frequently, about 5 minutes, or until the apples are ten- der and well caramelized but still hold their

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228  FOOD & DRI NK HOLIDAY 2015