The word in dutch is “Appelbol.”
And I had practiced a bit before the exam like I said in my last post.
And as I probably had mentioned I also did these for the exam. (25 of them)
I thought I would be able to peel and get the seeds out within a normal range of hours.
Instead I was busy over 2,5 hours peeling,filling, wrapping in pastry dough, spray them and roll them through sugar.
I was only left with one hour to fill, decorate and finish the 2 fruit-tarts and make a total of 5 marzipan flowers.
Because of this I took out the apple dumpling out too soon and could not finish the flowers.
In other words I failed my second exam.
I knew I failed before they called me over for a talk and to be honest I was quite devastated that I knew it would happen and still couldn’t get it finished on time.
Oh well, I luckily can do it over and the teacher takes my side.
Because I only started last year (exactly) and have no further experience (unlike some other classmates) in the bakery.
And 25 apples are a lot!
Here is the recipe: basic pastry (somewhere shown in my later posts)
This amount should be enough for two or three apples.
50 gr almond paste (with a little bit of egg so you can easier plug the holes of the apple)
75 gram cinnamon sugar. (68 sugar, 5 citrus-sugar, 2 cinnamon powder)
First make the pastry, roll it and put aside for rolling out.
Peel the apples, drill a hole (get the seeds out)and make sure they are clean.
Roll out the dough to about +/- 2 mm (if you roll out by hand it is hard to measure) 14 cm wide and the rest just roll out.
For average big apples cut a piece of 14×14 cm out of the pastry.
Plug the sharper side of the apple with almond paste and put that part on top of the pastry.
Fill the apple with the sugar until just about full and softly close it off with almond paste. (or else you will ruin your pastry)
Moisten the pastry around the apple and fold 2 opposite sides to the middle of the apple, pick it up and fold the other two points to the middle.
Now you should be left 4 open folds. Take these softly between thumb and index finger and stretch until you can fold them to where the points are (The apple should not be visible anymore)
Spray or brush the unfold parts wet and roll them softly through sugar.
Place them on a baking sheet with the folds down and poke a little hole on top and bake them at 250 degrees celsius for a half hour.
I seriously thought I could skip one or two but instead of exactly 25 apples I got a full tray of apples too choose from.
The only time they give me enough is when I don’t want them to. :S
Filed under etc., Fruit, Sweet
Pears are red? No!
Then why are these red? Well I cooked them like that.
These pears used to be very sturdy and inedible because of that unless you like dense pears.
So these types are actually used to make a dessert.
Sometimes my mom used to bring some from the grocer and most of the time my dad had eaten them before I could since these are very tasty.
Now my problem was… what is the real recipe!
Some use a fruity red wine and some berry syrup and others use different wines and or only use wine or only use syrup etc.
The possibilities were kinda endless for me but I was kinda short on money… so I cheated on this one.
Here in the supermarket you can buy “Perenrood” (translation: Pear red) which is sugar with added colour so that you can get the distinct red pears (sort of )
Here’s how mine looked like…
So I tried them to make them myself and don’t believe those products they sell in the shop they may give a colour but the actual red pear taste isn’t there since these are…
Normally they are more deep red. (because of the wine and berry syrup)
But a good first attempt since all I added was some syrup (really a tiny little bit) and cinnamon.
Cinnamon really tastes good with this for some reason, but I put a bit too much in it even though it was less than half a spoon on a whole liter.
I should search this one out and experiment some more since my dad plucked a whole bucket full of these pears.
Last sunday I was craving for something and I did not know what to make.
Then I decided on something but I had no idea if it could work out.
This is what I made.
The cake is just pound cake.
But the fruit jelly was my actual experiment.
To be honest I never have made jelly and when I tried to make “jam” (jelly that you smear over bread) half a year ago it did not go well at all. TT-TT
So I just took some frozen fruits assortment from the freezer and cooked it with water, sugar and gelatine.
Thing I don’t do when experimenting is reading instructions. -_-‘ (which the packing of the gelatine had)
After a while I thought it was thick enough and spread it over the cake.
I already had mixed some of the fruit sauce with the cakemix to see what it would do….which was only making it grey (almost no taste of the fruit.)
But the jelly on top tasted surprisingly good.
I did forgot to put the jelly mixture through a sieve, which led to strawberry seeds in between the teeth.
Might be a handy to write that down somewhere.
Note: Filter the jelly
I do have to say that you have to eat it quick, because the jelly contains moisture, which could make your cake mushy.
Filed under Cake, Fruit, Sweet