How To make Apple Brioche Calvados Cake
2 1/2 c Sugar
4 lb Granny smiths, peeled; thinl
4 c Milk
6 Eggs
2/3 c Sugar
3 tb Calvados brandy
1 lb Brioche; cut 1" thick
1 c Butter
1 c Sugar
1 lb Granny smiths, peeled; thin
Cook 2-1/2 cups sugar in large heavy skillet over low heat until dissolved, without stirring, swirling pan occasionally. Add 4 lb apples and cook until tender and lightly carmelized, about an hour. Cool. Scald milk. In a bowl, whisk together eggs, 2/3 cup sugar and Calvados. Whisk mixture into milk. Place brioche in a flat pan just large enough to hold it and pour milk/egg mixture over it. Let set long enough so the brioche absorbs it all. Melt 1 cup butter in a large skillet over medium high heat. Add brioche in batches and brown well on both sides. Butter an 8" springform pan. Using 3/4 of brioche, line bottom and sides of pan. Spoon cooked apples atop brioche. Cover apples with remaining brioche. Top with a plate and weight with a small can of something-or-other from your cupboard. Refrigerate at least 3 hours, or overnight. When almost ready to serve, cook the last 1 cup sugar in a heavy skillet over low heat until dissolved, swirling pan occasionally. Increase heat to medium, add apples and cook until lightly carmelized, about 25 minutes. To serve, remove sides of springform pan. Top with hot apples and garnish with either rich vanilla ice cream or lightly sweetened whipped cream. -----
How To make Apple Brioche Calvados Cake's Videos
Apple & Caramel Brioche | Richard Bertinet | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Caramelised Apple and Calvados Brioche by master of dough @richardbertinet. A festive sweet treat to share (or eat by yourself... we don’t judge).
Share your creations using #gozneykitchen #gozneydome #gozney #teamgozney
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Raymond Blanc makes tarte aux pommes for Nick!
The incredible Michelin-starred chef Raymond Blanc came to Magic for a very special Foodie Friday with Nick on Magic in the Morning. Together they made Maman Blanc's apple pie. See our website for the full recipe at magic.co.uk.
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Really easy to make: crepe and a souffle all in one ( filled with caramelized apples)
Learn how to make souffle crepes at home. This is great alternative to the classic souffle.
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INGREDIENTs for 6 to 8 soufflé crepes
Use the same soufflé mixture as in our previous video :
for the crepes watch our crepe video:
For the apples :
3 apples cuts in cubes or thin quarters.
40 grams butter
1 tablespoon white sugar.
3 tablespoon calvados
Cooking time:
Bake in a preheated oven at 200 degrees Celsius for 8 minutes serve immediately when cooked.
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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Kitchen scales Us Oz and metric grams:
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A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Episode 35 French Pastries of the North
On today's show we go back to the pâtisserie and we’re having seconds as we talk about French pastries of the north of France wich include Tarte Tatin, the Brioche Vendéenne, the Eclairs, the Napoleons, the Madeleines, the Pain d'épices, just to name a few. Subscribe to the Join Us in France Newsletter Click here for show notes and photos. Click here to support the show when booking your hotels. Click here to support the show when you shop on Amazon. Click here to review the show on iTunes. Click here to leave us a voice mail question or comment. Send email feedback: annie@joinusinfrance.com Follow the show on Facebook
Apple Tart Tatin – Bruno Albouze
Get the secret to making the best caramelized apple pie ever
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Recette de gâteau aux pommes très facile - 750g
Gâteau pépère : Le gâteau aux pommes le plus simple et le plus facile du monde ! Cette recette de gâteau aux pommes se marie également avec les fruits de saison.
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Ingrédients pour le gâteau pépère :
3 œufs
125g de farine
150g de sucre
1 sachet de levure chimique
75g de lait
Rhum
60g d'huile d'arachide
3 pommes
Cassonade
Zestes de citron
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