Ingredients

• 4 medium sized apples
• 4 tablespoons golden raisins and currants, mixed
• 1 tablespoon walnut pieces, chopped
• ¼ teaspoon cinnamon
• 3 tablespoon sugar, divided
• 4 tablespoons apple juice or rum
• 4 puff pastry squares (approx. 5 x 5 in.)
• 2 egg yolks
• 1 tablespoon water

Instructions

1. 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!
2. 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.
3. 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.
4. 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.

Vraiment délicieux. Il faut porter attention à l'emballage de la pomme pour ne pas avoir d'épaisseurs de pâte qui ne seraient pas cuites.

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Ingrédients

• 3 L de cerises à grappes
• 3 tasses (750 ml) d’eau
• 6½ tasses (1 625 ml) de sucre granulé
• 2 sachets (170 ml) de pectine liquide BERNARDIN

Instructions

1. Laver et équeuter les fruits. Combiner les cerises et l’eau dans une casserole en acier inoxydable et porter à ébullition. Baisser le feu, couvrir et faire bouillir doucement 15 minutes, en remuant de temps à autre. Retirer du feu.
2. Verser le mélange dans un sac à gelée humide ou dans un tamis recouvert de coton à fromage au-dessus d’un contenant profond et laisser égoutter pendant au 2 moins heures, ou toute la nuit. Pour accélérer le processus, on peut presser le sac, mais le liquide pourrait devenir trouble.
3. Mettre 6 bocaux Mason propres de 250 ml sur le support d’une marmite à conserve; les couvrir d’eau et faire mijoter (180 °F/82 °C). Mettre les bagues de côté. Garder les bocaux au chaud jusqu’à leur utilisation.
4. Il n'est pas conseillé de préchauffer les couvercles Bernardin®. Le composé de scellage de nos couvercles pour la mise en conserve à la maison performe mieux à température ambiante que lorsqu'il est préchauffé dans de l'eau chaude non bouillante (180 °F/82 °C). Il suffit de laver les couvercles à l'eau chaude savonneuse, de les sécher et de les mettre de côté jusqu’au moment de les utiliser. Le préchauffage peut réduire le vide obtenu lors de la mise en conserve au bain-marie et entraîner des problèmes de déformation lors de la mise en conserve sous pression.
5. Mesurer 3 tasses (750 ml) de jusdans une grande casserole profonde en acier inoxydable. Incorporer tout le sucre. Pour réduire l’écume, ajouter 1/2 c. à thé (2 ml) de beurre ou de margarine. À feu vif, porter à ébullition assez forte pour qu’elle se maintienne quand on remue le mélange. Ajouter la pectine liquide, en vidant bien le sachet. Faire bouillir à gros bouillons 1 minute, en remuant constamment. Retirer du feu et écumer rapidement au besoin.
6. Verser rapidement la gelée dans un bocal chaud jusqu’à 0,5 cm (1/4 po) du bord (espace libre). Retirer les bulles d’air à l’aide d’un ustensile non métallique et ajuster l’espace libre en ajoutant de la gelée au besoin. Essuyer le bord du bocal pour enlever tout résidu collant. Centrer un couvercle chaud sur le bocal. Visser la bande jusqu’au point de résistance, puis resserrer ensuite du bout des doigts. Remettre le bocal plein sur le support dans la marmite. Répéter pour le reste de la recette.
7. Une fois la marmite pleine, s’assurer que les bocaux sont couverts d’au moins 2,5 cm (1 po) d’eau. Couvrir et faire bouillir à gros bouillons avant de commencer à minuter le traitement. Àune altitude de 305 m (1 000 pi) ou moins, traiter à la chaleur – faire bouillir les bocaux pleins pendant 10 minutes**.
8. Le traitement terminé, éteindre le feu, enlever le couvercle et attendre 5 minutes avant de retirer les bocaux en les tenant bien droit. Les déposer debout sur une surface recouverte et les laisser refroidir 24 heures sans y toucher. NE PAS RESSERRER les bandes.
9. Lorsque les bocaux auront refroidi, vérifier s’ils sont bien scellés. Les couvercles scellés sont courbés vers le bas et ne bougent pas quand on les presse. Retirer les bandes, essuyer et sécher les bandes et les bocaux. Ranger les bandes séparément ou les remettre sur les couvercles sans serrer. Étiqueter les bocaux et les entreposer dans un endroit frais et sombre. Pour une meilleure qualité, utiliser dans les 12 mois qui suivent.

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How to Make Fermented Hot Sauce

Ingredients (Four 10" rolls)

• 260 g 1% Milk*
• 6 g Instant Dry Yeast (about 1 packet)
• 8 g Diastatic Malt powder (optional)
• 400 g Bread Flour (all-purpose works too)
• 10 g Honey (or sugar)
• 20 g Olive Oil
• 8 g Salt
• Egg wash: 1 egg white + spoonful of water
• Cornmeal for sprinkling

*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.

Instructions

1. 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.
2. 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.
3. Kneading (Gluten development) - 5:20 pm to 5:30 pm
4. 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.
5. 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.
6. 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..
7. Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. 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.
15. Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.

facile et mignon.

La séquence montrée n'est pas la plus directe, mais ça fonctionne.

Modèle typique de l'auteur. Plein d'épaisseurs et beaucoup de papier inutilisé.
Le résultat est quand même sympatique.

Ingredients

• ½ cup (43 g) sliced almonds, roughly chopped
• ½ cup (57 g) cashews, toasted, roughly chopped
• 2 tbsp (18 g) black sesame seeds
• 1½ tbsp all-purpose flour
• ½ tsp cayenne pepper
• ½ tsp kosher salt
• 2½ tbsp (36 g) unsalted butter
• 2 tbsp light corn syrup
• 1 tbsp heavy cream
• 1 tbsp cayenne pepper-based hot sauce
• ½ cup plus 2 tbsp (124 g) granulated sugar
• Toasted black and white sesame seeds, for garnish
• 2 cups (340 g) milk chocolate

Preparation

1. Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
2. Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
3. Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
4. Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
5. Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
6. Temper the chocolate according to the brand specifications.
7. Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.

Makes 24 cookies

Ingredients

Cake

• ½ cup whole milk
• 2 eggs, at room temperature
• 3 tbsp (37 g) granulated sugar
• 1¾ cups (249 g) all-purpose flour
• 1¾ tsp instant yeast
• ¾ tsp kosher salt
• 7 tbsp (100 g) unsalted butter, cubed and softened
• ⅓ cup (47 g) currants
• 2 tbsp dark rum

Spiced Rum Syrup

• 1¼ cups water
• ¾ cup (149 g) granulated sugar
• 6 (2-inch) strips orange zest
• Juice of a small orange or ½ a small orange
• 4 (2-inch) strips lemon zest
• 1½-inch piece ginger, cut into coins
• 4 whole cloves
• 2 star anise pods
• Seeds of 1 vanilla pod (halve pod and scrape out seeds with a knife, reserving pod for garnish)
• ⅔ cup dark rum

Cake Pan Preparation

• 1 tbsp (14 g) unsalted butter, softened
• 1½ tsp all-purpose flour

Apricot Jam Glaze

• 450 g apricots; halved and pitted, each half cut into eight slices
• ⅔ cup plus 2 tbsp (157 g) granulated sugar
• 1 tbsp lemon juice, divided

Spun Sugar Ball and Candied Fruit

• 2½ cups (495 g) granulated sugar
• ⅓ cup glucose syrup
• ¾ cup water
• 3 Cape gooseberries

Caramelized Apricot

• ¼ cup (50 g) granulated sugar
• 1 apricot, halved and pitted

Stabilized Chantilly Cream

• 1 sheet gelatin
• 1 tbsp water
• 1 cup 35% cream, divided
• 3 tbsp icing sugar
• 1½ tsp vanilla

Preparation

Cake

1. If using a proofing drawer, heat to 100°F.
2. In a large bowl, whisk the milk, eggs and sugar with a fork.
3. Stir in the flour, yeast and salt until a ragged dough forms.
4. Turn it out onto a work surface and using two bench scrapers, flip and work the dough until elastic, about 5 minutes.
5. Add the butter, 1 tablespoon at a time, scraping and flipping until the dough is smooth and keeps its shape.
6. Place the dough in an oiled bowl, cover with plastic, and place in a warm area or proofing drawer until slightly puffed, about 30 to 45 minutes.

Cake Pan Preparation

1. While the dough is proofing, mix the butter and flour in a small ramekin to form a paste.
2. Brush it on the inside of the Bundt pan.

Spiced Rum Syrup

1. Place all of the ingredients except the rum in a small saucepan and bring to a boil.
2. Cook until the syrup is reduced to 1 cup.
3. Let cool, reserving the vanilla pod and star anise for the garnish.
4. Stir in the rum.

Cake

1. Combine the currants and rum in a small ramekin and let soak (or microwave them for 20 seconds and let cool).
2. Strain the currants and gently fold them into the dough after the first proof.
3. Spoon the batter into the prepared Bundt pan, smoothing the top.
4. Cover and proof until almost doubled, about 25 minutes.
5. Heat the oven to 375°F.
6. Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
7. Let it cool in the pan for 2 minutes while you warm the rum syrup on low heat.
8. Brush the cake with some of the syrup, then invert the cake onto a cooling rack, place the rack on a baking sheet and soak the cake with the remaining syrup.
9. Pour any syrup that accumulates on the baking sheet back into the saucepan and repeat until all of the syrup has absorbed into the cake.

Apricot Jam Glaze

1. In a large saucepan, toss the apricots with the sugar and 1½ teaspoons of the lemon juice and set over medium-high to high heat.
2. Cook, stirring a few times to prevent burning, and break up with a potato masher or wooden spoon until the jam is thick enough to coat a spoon, 15 to 20 minutes.
3. Stir in the remaining lemon juice.
4. Strain through a fine-mesh sieve set over a bowl and set aside to cool slightly.
5. Brush onto rum-soaked cake.

Spun Sugar Ball and Candied Fruit

1. Oil two wooden dowels and tape them to your work surface side by side and extended over the edge (or use wooden spoons with the handles facing out).
2. Cover the floor underneath with newspaper.
3. Fill a large bowl halfway with ice water, and fill a second smaller bowl with cold water for brushing the inside of your saucepan.
4. Combine the sugar, glucose syrup and water in a medium saucepan and allow the water to absorb into the sugar.
5. Heat over medium-high without stirring.
6. Once the mixture comes to a boil, use a pastry brush to coat the sides of the pan with cold water to stop sugar crystals from forming.
7. Brush water on any sugar crystals on the side of the saucepan and heat to 329°F.
8. Immediately place the pan in the ice-water bath and let cool, then place it on a trivet or kitchen towel.
9. Place two forks back-to-back, then dip them into the syrup and swing them back and forth over the dowels, letting the syrup fall in threads.
10. Gather the threads and form them into a ball.
11. Working quickly, dip the Cape gooseberries into the syrup to coat.
12. Place them on parchment paper to cool.

Caramelized Apricot

1. Sprinkle sugar in a small non-stick frying pan set over medium-high.
2. When it becomes very dark, place the apricot halves face down, making sure they’re coated evenly, and let them caramelize.
3. Carefully flip them with a spatula and transfer to a plate.

Stabilized Chantilly Cream

1. Place the sheet of gelatin in a bowl of cold water and let stand for 5 minutes.
2. Right before serving, use the whisk attachment of a mixer to whip all but 1 tablespoon of the cream with the icing sugar and vanilla until the whisk leaves a trail.
3. Combine the gelatin with 1 tablespoon of water and microwave in 10-second intervals until fully melted.
4. Stir it into the whipped cream until it dissolves.
5. With the mixer on low speed, drizzle in the remaining tablespoon of cream and beat until it forms medium peaks.
6. Immediately put the cream into a piping bag fitted with a large star tip (No. 829) and pipe it into the hole in the middle of the cooled cake. (If you wait too long, the gelatin will set and the cream won’t be soft enough to pipe.)

Assembly

1. Decorate the cake with the reserved vanilla pod, star anise, spun sugar ball, Cape gooseberries and apricot halves.