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Autumn Farm
Fresh 2006

Pastry Chef Caitlin Kelly of Vidalia – Washington, DC
Pastry Chef Caitlin Kelly

1990 M St NW, Washington, DC
(202) 659-1990

A Study of Apples
Pastry Chef Caitlin Kelly of Vidalia – Washington, DC
Adapted by
October 2006


    Apple Upside-Down Cake:
  • Apples (enough to line the bottom of the pan)
  • 400 grams flour
  • 400 grams almond flour
  • 1200 grams sugar
  • 800 grams egg whites
  • 1200 grams brown butter

    Calvados Panna Cotta:
  • 300 grams cream
  • 150 grams sugar
  • 4 sheets gelatin
  • 300 grams whipped cream
  • 400 grams mascarpone
  • 3 ounces Calvados

    Cider Gelée:
  • 500 grams apple cider
  • 5 sheets gelatin

    Cinnamon Doughnuts:
  • ¼ cup plus 1 Tablespoon water
  • 10 grams yeast
  • ½ cup flour
  • 10 grams fresh yeast
  • 2 Tablespoons milk
  • 1 cup plus 2 Tablespoons flour
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • 3 egg yolks
  • 2 Tablespoons butter, softened
  • Cinnamon
  • Sugar

    Apple Sauce:
  • Apples
  • All-spice
  • Cinammon Stick
  • Sugar
  • Water

For Apple Upside-Down Cake:
Preheat oven to 350ºF. Slice apples and place in a single layer at the bottom of a buttered and floured cake pan. Combine the flour, almond flour, sugar and egg whites. Gradually add brown butter, stirring to combine. Pour over apples and bake until cooked through.

For Calvados Panna Cotta:
Heat cream and sugar together. Bloom the gelatin and add to cream, then strain over the mascarpone. Fold in whipped cream and Calvados. Pour into desired molds and let set in the refrigerator for at least 2 hours.

For Cider Gelee:
Bloom gelatin. Heat cider, add gelatin, and strain. Pour onto the top of the set panna cottas and let set in the refrigerator for at least 2 hours.

For Cinnamon Doughnuts:
To make the starter, combine water and 10 grams of yeast in a mixing bowl with a dough hook. Add flour and let rise until doubled. Warm the milk and combine with the remaining 10 grams of yeast. Add the yeast/milk mixture to the starter and blend. Add flour, sugar and salt and blend. Add yolks and softened butter and let rise. Shape into a roll, then segment into small doughnut-hole sized pieces. Fry in 325ºF oil and toss in cinnamon and sugar.

For Apple Sauce:
Cook apples over medium-low heat with desired amount of all-spice, cinnamon stick, sugar, and enough water to cover. When the mixture has reached desired consistency, remove from heat and pass through a tamis.

To Assemble and Serve:
Invert panna cotta onto one corner of a square or rectangular plate. Place a bit of applesauce in the center and top with a small pile of cinnamon doughnuts. Place a small slice of apple upside-down cake in the opposite corner.

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