Executive Chef Aureole
Restaurant, Author of Charlie Palmer Cookbook, New York, N.Y.
Warm apple pudding reminds me of my childhood
growing up in upstate New York. Apples are plentiful and always
used in holiday celebrations. It is a dish I like to see my children
grow up eating on the holidays! Making these individually can
be quite fancy and dramatic. Make one large pudding, cut it into
wedges, and serve it on a plate with homemade ice cream. It's
simple and delicious!
Warm Apple Pudding With Sour Cream Ice
Cream and Cinnamon Tuiles
Warm Apple Pudding
- 2 3/4 cups sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla flavoring
- 8 Granny Smith apples
- 2 tablespoons unsalted butter
- 2 1/2 cups cream cheese
- 3/4 cup mascarpone cheese
- 3/4 cup creme fraiche
- 7 large eggs
- 3 tablespoons fresh lemon juice
- 3 cups sifted all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 cup unflavored vegetable oil
- 1/2 cup milk
- 1/2 teaspoon pure vanilla extract
- 1 recipe Sour Cream Ice Cream
- 1 recipe Cinnamon Tuiles
Combine 3/4 cup of sugar, cinnamon, nutmeg,
cloves, and vanilla flavoring. Set aside.
Peel and core apples. Cut 4 apples into
1/4-inch dice and cut the remaining 4 into thin wedges, placing
them in separate bowls. Sprinkle half of the sugar-spice mixture
Heat 1 tablespoon of butter in each of 2
large saute pans over medium heat. Add diced apples to one and
sliced to the other. Cook, stirring frequently, for about 5 minutes,
or until tender. Remove from heat. Scrape into separate bowls
and allow to cool to room temperature.
Beat cream cheese and 1 1/4 cups sugar until
smooth. Add mascarpone and creme fraiche and beat until smooth,
frequently scraping down the sides of the bowl.
Beat 5 eggs, one at a time, frequently scraping
down the sides of the bowl. Gradually add lemon juice, beating
Scrape into a nonreactive container. Cover
and refrigerate until ready to use.
Sift the flour and baking powder together
into the bowl of an electric mixer fitted with the paddle blade.
Stir in remaining 3/4 cup sugar.
Whisk together 1 egg, vegetable oil, milk,
and vanilla extract until thoroughly combined.
Add the liquid to the dry ingredients, mixing
just to incorporate. Remove from bowl and shape into a flat disc.
Wrap in plastic film and refrigerate for 1 hour.
Preheat oven to 300 degrees Fahrenheit.
Divide chilled dough in half and, on a lightly
floured board, roll out each half approximately 1/8 inch thick.
Cut one half into pieces to fit either six 4-inch round by 2-inch
deep molds or tart pans that have been lightly greased, or into
an 8-inch round mold or tart or pie tin similarly greased. Fit
the dough into mold or tin. Cut remaining half into appropriate
shapes to fit the top of each filled mold. Remove chilled cheese
filling from the refrigerator and pour it into dough-lined pan(s),
filling no more than three-quarters full. Place equal portions
of the diced apple on top of the filling in each pan.
Lightly beat remaining egg with 2 tablespoons
of water. Using a pastry brush, lightly coat the edges of the
lids. Gently place the lids, egg-washed-sides down, onto the
filled molds. Press the edges together to seal, trimming off
any excess dough. Cut a small slit in the center of each lid.
Place in preheated oven and bake for 45 minutes or until golden-brown.
Just before pudding is ready, reheat sliced
apples in a small saute pan over low heat. Remove from heat.
Cover and keep warm.
Unmold the individual puddings into 6 warm
plates or, alternately, cut large pudding wedges and place on
warm plate. Garnish each with equal portions of warm apples and
a scoop of sour cream ice cream. Place a cinnamon tuile into
the top of the pudding and serve immediately.
Vanilla flavoring is available form Zabar's or other specialty
food or candy supply stores.
Sour Cream Ice Cream
Makes 1 1/2 quarts
- 12 large egg yolks
- 4 cups heavy cream
- 1 1/2 cups sugar
- 4 cups sour cream
Whisk egg yolks until well blended.
Combine heavy cream and sugar in a heavy-bottomed
saucepan over medium heat. Bring to a boil and remove from heat.
Immediately whisk about 1/2 cup into reserved eggs. Then slowly
whisk eggs into the warm cream mixture. When well blended, whisk
in sour cream until thoroughly combined. Strain through a fine
sieve. Pour into container of an ice-cream maker and process
according to manufacturer's directions.
Makes about 2 dozen tuiles
Using an electric mixer, whip the butter
and honey together until smooth.
- 1/2 cup (1 stick) unsalted, at room temperature
- 6 tablespoons honey
- 1 cup all-purpose flour, sifted
- 1 cup confectioners' sugar
- 3 tablespoons ground cinnamon
- 3 large egg whites
- 1 stencil, no more than 9 inches long
Add the flour, sugar, and cinnamon to honey
mixture, mixing until smooth. Slowly add egg whites, mixing until
smooth and well incorporated.
Preheat oven to 300 degrees Fahrenheit.
Place stencil on a nonstick baking sheet
(or cover a baking sheet with parchment paper and spray lightly
with nonstick vegetable spray).
Using a spatula, spread a thin layer of
tuile batter over the stencil. Lift the stencil up and repeat
to make at least 8 shapes (extras will allow for breakage). Place
in preheated oven and bake for about 10 minutes, or until dough
is slightly firm and not sticky to the touch and the edges are
NEW YEAR'S RESOLUTION:
To not drink wine from anything but magnums -- '97 is the year
for big bottles.
Holiday Entertaining: What are you cooking?
Sweet Spot: Holiday Baking
Holiday Ideas: StarChefs Gift Baskets