In cooking, the best is not always the most complex. Sometimes simple preparations get better results than more elaborate ones, and the apple pie of the coal restaurant is a good example of it. The Cook Gonzalo Arms took with her the award for the best cake of this fruit in Spain at the last congress San Sebastian Gastronomikawithout the need for great technical boasting or too many ingredients in its preparation.
To see how it is made and discover its secrets (spoilers: lemon, orange and armagnac juice, with flavors reminiscent of crepes suzette and tarte tatin), we went to the restaurant in Madrid, and asked how it could be simplified even more so that the clumsy confectioners could prepare it at home. You have the answers in the video above.
CHARCOAL APPLE CAKE IN HOME VERSION
Ingredients
For 6 people
- 6 golden Perlim Rose apples (if not, golden)
- 125 ml lemon juice
- 125 ml orange juice
- 250g sugar
- 75g brown sugar
- 225g butter
- 1/2 cinnamon stick
- 70ml armagnac
- 1 sheet of butter puff pastry
Preparation
- Mix the white and brown sugar with the lemon and orange juices and place in a large saucepan over low heat until the sugar dissolves well and the liquid turns into a light caramel colored syrup.
- Add the cinnamon and the armagnac and cook until it doesn’t smell of alcohol.
- Add the butter and cook gently for about 20 minutes.
- Peel the apples and cut them into eight symmetrical segments each. Cook them slowly in the previous mixture until they are tender, moving them from time to time (see video).
- Extend the puff pastry a little with a rolling pin, so that the dough is thin, and prick it with a fork so that it does not rise too much. Sprinkle it with sugar, put it on a baking tray and cook it for about 16 minutes at 180º or until it turns golden and is done.
- Cut the puff pastry into six pieces and let it cool down a bit. Distribute eight apple segments in each one, paint with a little of the sauce and serve.
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