Chef Alain’s Weekly Recap – Week 50
July 10, 2015
Chef Alain’s Weekly Recap – Week 50
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Oonagh Williams – British Born, fiercely Independent, Award Winning, Chef/Instructor Oonagh Williams has a culinary arts degree and trained in London and Switzerland. Although based in New Hampshire, Oonagh spends a huge amount of her time presenting, teaching and helping people understand the world of gluten free. Listen to our interview HERE
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Chef Alain’s Weekly Recipe
Rose-shaped quick apple tart
By Chef Alain Braux
Servings: 4
Oven temp: 400F
Ingredients
Roasted apples
2 small Golden apples
2 oz butter, melted
Sea salt
Brown or raw sugar
Sablé
2 oz white chocolate, chopped
Bretons sables or shortbread cookies
1 vanilla bean, split and scraped
Tonka bean, grated to taste
Lime, zested to taste
Raspberry and rose compote
4 oz fresh raspberries, crushed
1 oz raspberry preserves
Rose essence or water
To finish
1 lime, zested
Procedure
1. Preheat your oven at 400F
2. Melt butter with sea salt gently.
3. Peel your apples. Cut in halves. With a melon scooper, scoop out the center. Cut out sides. Place your apple flat side down on your cutting board and with a small knife, slice in very thin slices (about 2 mm each).
4. Place a sheet of baking paper or silicone on a baking sheet. Layer apple slices side by side, each slice place halfway on top of the previous one in one long line sideways. Brush with melted butter and sprinkle with brown or raw sugar. Bake for about 10-12 minutes until apple slices are translucid and soft but not mushed. Slide onto a cold sheet pan and place in cooler to stop cooking.
5. Meanwhile, chop your white chocolate finely. Melt gently (caution: do not burn) on low heat until about ¾ melted. Allow to finish melting off the heat. Cut a vanilla bean in half and scrape the seeds into the melted chocolate. Grate Tonka bean into the chocolate to taste (be careful, it’s strong). Zest a lime into the chocolate. Crush your Breton sables or shortbread cookies with your fingers and add to melted chocolate until it has a semi-thick consistency.
6. Take a 3-4” round cutter. Place on a flat plate/pan upside down. Drop a large spoon of chocolate/cookie mix and press all around leaving a slight depression at the center – about ½ inch thick. When all of them are done, place in your freezer to solidify.
7. While your apples are cooling, prepare your raspberry sauce. In a small bowl, slice and crush your raspberries gently. Add a few drops of rose essence to taste. Add raspberry preserves to bind your sauce.
8. Take your tart bases out of the cold. Place on serving tray. Add a teaspoon of raspberry sauce at the center.
9. Slide a small knife under your cooked apple slices to detach them from the paper/silicone. Carefully roll the apples slices into a rose. Deposit carefully on top of the tart/sauce. Sprinkle with lime zest on top for added color and flavor. Enjoy!
Chef’s Tip: The apples’ size is important. The smaller the apple, the better result you will get.
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Until next week, I wish you a great week.
A Votre Sante – To Your Health
Merci! Chef Alain Braux
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