Caramelised apple pie with vanilla coffee custard
Caramelised apple pie with vanilla coffee custardPrint recipe
For the apple sauce
- 4 granny Smith apples
- 2 green cardamom pods
- pinch ground cinnamon, to taste
- 1 Tbsp white caster sugar
- 45g apple juice
For the vanilla coffee custard
- 125g double cream
- 125g whole milk
- ¼ vanilla pod, seeds scraped
- 3g coffee beans
- 85g egg yolk
- 25g white caster sugar
For the pink peppercorn sugar
- 1.5g pink peppercorns
- 25g golden caster sugar
For the apple pies
- 1 large sheet puff pastry (320g)
- reserved apple sauce
- reserved pink peppercorn sugar
- 1 egg yolk, whisked
For the apple sauce, peel and core two of the apples, cutting each into 4 wedges. Place the wedges into a sous-vide bag ensuring they are laying flat and in a single layer. Seal under full pressure and place in a 90°C preheated water bath for 12 hours. Remove the contents of the sous-vide bag and blitz to a smooth puree using a hand blender. Grind the cardamom pods using a mortar and pestle or spice grinder to a fine powder and add to the puree. Add a pinch of ground cinnamon and sugar. Place the mixture into a pan and reduce over moderate heat to 100g.
In the meantime, peel and core the remaining two apples and cut into small dice. Add to the apple puree and mix well. Return half of this mixture to a small pan along with the apple juice. Cover and cook over low heat for 10-15 minutes until the diced apples have softened. Mix in the remaining half and set aside. For the custard, place the milk, cream, coffee beans and vanilla seeds in a pan over medium heat. Bring to the boil for 4 minutes, stirring to prevent sticking or boiling over. Remove the pan from the heat. In a separate bowl, mix the egg yolks and sugar and whisk in a small amount of warmed cream to temper. Slowly whisk in the remaining cream. Allow the mixture to cool to 65°C. Return the mixture to a clean pan over medium heat and bring to 76°C, using a sugar thermometer to monitor, mixing continuously. Hold at this temperature for 2 minutes, then pass through a fine mesh sieve. Cover the surface of the custard with cling film to prevent a skin forming and place in the fridge.
Grind the pink peppercorns to a fine powder using a mortar and pestle or spice grinder. Mix well with the sugar and set aside.
For the apple pies, trim pastry into rectangles approx. 11.5cm x 9.5cm, leaving the sheet at 3mm thick. Spoon ¾ tablespoon of apple sauce along one side, 1cm from the edge. Fold the pastry on itself over the apple sauce and press the edges to seal. Use the back of a fork to press the edges and trim neatly. Brush the egg yolk on the pastry and make three slits on the top of the pastry to allow the steam to escape. Sprinkle over the peppercorn sugar.
Preheat the FURNACE BBQ with the pizza stone on one side of the BBQ. Once the temperature reaches 225°C, close the gas on the pizza stone side and put the other side low heat, in order to maintain a temperature of 225°C. Place the apple pies on the pizza stone and close the lid, baking the apple pies for 20 minutes.
Serve with the chilled vanilla coffee custard.