Apple crumble and caramel Danish

Sat, 30 September 2017

Chef Patrick Ryan from Firehouse Bakery and Bread School was in the kitchen this morning. 

Apple crumble and caramel Danish

Sweet Dough

 

900g flour

280g milk

180g water

20g yeast

2 eggs

100g butter

100g sugar

10g salt

 

Method:

Mix together the flour, salt and sugar in a bowl. Rub in the softened butter with your fingertips. The flour should resemble fine bread crumbs. Make a well in the flour.

Crumble the yeast into the water so that it dissolves and pour the yeasted water along with the milk into the flour. Add the 2 eggs. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough. If it feels a little wet and stinky don't panic, just stay with it and be persistent.

Turn the dough out on to a clean surface and knead for 10 minutes until the window pane effect has been achieved. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove at room temperature for about 60 minutes.

Transfer the covered dough to the fridge and leave for at least 30 minutes until the dough firms slightly. This will assist in rolling the dough out later. Alternatively the dough can be made the night before and left to prove in the fridge all night.

Transfer the dough to a lightly floured work surface. Knock back the dough. With a rolling pin roll the dough out till rectangle in shape and about 1 cm thickness.

Crème patisserie

 

450ml milk

25g caster sugar

1 vanilla pod

4 egg yolks

90g icing sugar

30g corn flour

75g of softened butter

 

Method:

 

1- Whisk together the egg yolks and icing sugar until just combined.

2- Run the tip of a knife down the centre of a vanilla pod and scrap out the seeds.

3- Place the milk in a saucepan along with 25g of caster sugar, the vanilla pod and seeds and allow to warm gently bringing just to the boil.

4- Whisk the corn flour into the egg mix.

5- Slowly pour the warmed milk onto the egg mixture, whisking all the time.

6- Return the egg mix to the pan and bring to the boil, continuing to whisk all the time.

7-  Once the mixture starts to thicken slightly remove from the heat.

8- Whisk in the softened butter to the warm vanilla custard.

9- Pass the crème patisserie through a fine sieve and set aside ready to cool.

10-  Cover with cling film to prevent a skin from forming. The mixture will keep for 3 days in the fridge

 

The Filling

 

200g crème patisserie

3 medium sized apples, peeled and finely diced

100g brown sugar mixed with 1 tbls of ground cinnamon

 

Method:

 

1- Cover the surface of the dough generously with crème patisserie. Sprinkle the diced apple over the surface of the dough. Finish with a coating of the brown sugar and cinnamon mix.  Roll the dough tightly to form a cylinder shape.

2- Using a knife cut the dough into 12 portions, a little over an inch thick. Place onto a baking tray lined with parchment. Top each Danish with generous handful of crumble. cover with a damp cloth or lightly with cling film to stop the dough drying out. Allow to prove for 60 minutes.

3- Alternatively once the danishes have been portioned and placed on a baking tray. Cover over and place in the fridge until the next morning. Remove 30 minutes before baking.

4- Preheat the oven to 190°C/375°F/gas mark 5. before baking brush each swirl with egg wash. Bake for 15 minutes, transfer to a wire rack to cool. Fresh cinnamon swirls still warm ready for breakfast.

 

 

Crumble

 

For the crumble

150g flour, sieved pinch of salt

80g caster sugar

100g unsalted butter

 

Method:

 

1- Combine all the ingredients in a clean bowl.

2- Rub the butter into the flour and sugar until the mixture resembles breadcrumbs in texture.

3- Spread the crumble mixture across a baking tray and bake in the oven for 15 to 20 mins at 180c

4- After 5 mins of baking stir the mixture to ensure an even bake, repeat again after 10 minutes

5- Set aside to cool

 

A final Touch of indulgence

Caramel sauce

175ml whipping cream

50 ml water

150g caster sugar

40g unsalted butter

 

Method:

 

1 Pour the cream into a saucepan and warm gently.

2 Place the sugar and water into a seperate saucepan  on a medium heat and stir until the sugar has dissolved.

3 Once the sugar has dissolved do not stir the sugar and cook to a light golden caramel colour.

4 Off the heat pour in the warm cream and stir, careful as the mix may bubble up.

5  Return the saucepan to the heat and continue stirring until smooth.

6  Remove from the heat, cool slightly and whisk in the butter.

7 Serve poured over the apple crumble danish

Watch how it's made below: