Dans une petite casserole, portez à ébullition l’eau, le sucre et le vinaigre. Déposez le romarin et le laurier. Ajoutez les piments et laissez mijoter doucement 5 minutes.
Versez dans des pots préalablement stérilisés d’une capacité de 250 ml (1 tasse) chacun en laissant environ 1 cm (½ po) d’espace sur le dessus. Nettoyez bien le rebord des pots avant de refermer le couvercle sans trop serrer.
Déposez une petite grille dans le fond d’une grande casserole remplie d’eau frémissante. Déposez délicatement les pots. Ils doivent être recouverts d’au moins 2,5 cm (1 po) d’eau. Laissez frémir doucement 10 minutes à mi-couvert. Retirez délicatement les pots de l’eau à l’aide d’une pince et laissez tiédir.
Si désiré, il est possible de retirer la branche de romarin et la feuille de laurier pour ensuite réduire en purée lisse au mélangeur les piments avec le liquide. Vous obtiendrez donc une belle sauce épicée.
Il est possible de ne pas procéder à l’étape 3 de la recette. Si vous omettez cette étape, il faudra alors conserver les pots au réfrigérateur.
Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
Pour the ice cream into your ice cream machine.
Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.
Preheat the oven to 400F. Wash the apples, and peel and core them. Mix the raisins, walnuts, cinnamon and 1 tablespoon of sugar, and add the apple juice or rum. Set aside and soak for a couple of minutes, then fill each apple with the mixture. If you have boerenjongens, this is a good time to use them!
Set each apple, top side down, on a square piece of puff pastry and wrap the apple, by pulling up each corner and tucking it slightly into the cored hole. Make sure all sides are covered and clinging to the apple.
If you have some extra dough left and a couple of cinnamon sticks, you can make stems and leaves and wrap the apple with an additional decorative something or other, but it's not necessary. If you do use cinnamon sticks, make sure to wrap the top with a little aluminum foil, as they tend to burn easily.
Make an egg wash with the yolks and the water, and brush on the dough. Sprinkle all four apples with the remaining sugar. Place each apple in a ramekin or small aluminum pie dish, smooth side up. Bake golden brown in 20-25 minutes.
*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.
Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.
Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.
Kneading (Gluten development) - 5:20 pm to 5:30 pm
Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.
Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
Note: For shaping, just take a look at the video, it's hard to explain in words.
Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.
Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.
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