Gary Mehigan's Apple Strudel
Hi Everybody, Stephen here.
It's been a couple of several weeks since i have've published anything here. Balancing two jobs along with a full-time PhD only leaves me free time to invest with Jas. Since the uni semester is finished I've got time on my small hands and began making up ground around the latest Masterchef season.
About two days ago within their masterclass Gary Mehigan had cooked an apple strudel having a vanilla custard and that i understood I needed to give this recipe a go. It jogs my memory of the couple of great recollections: apple strudel in Belgium and Germany whenever I opted for my father as he will make it themself in your own home after i was youthful and much more lately the buddies I had been remaining within California will make strudel within the mornings. And it is an ideal dish for that weather we're facing within the next handful of several weeks.
Apple Strudel with Ice-Cream and Vanilla Bean Custard
The recipe are available around the Masterchef website here
INGREDIENTS
- 225g plain flour, plus extra for kneading
- 1 whole egg
- 125ml warm milk
- teaspoon salt
- 30g butter, melted
- 5 pink lady apples
- 60ml brandy
- 1 teaspoon ground cinnamon
- cup raisins
- cup flaked almonds
- Zest of just one lemon
- cup (165g) brown sugar
- 125g fresh sourdough breadcrumbs
- 60g butter, melted for brushing
- Icing sugar, for dusting
- Double cream, for everyone
- 300ml flowing cream
- 200ml milk
- 1 vanilla pod, split and seeds crawled
- 5egg yolks
- cup caster sugar
- 25g corn flour
Method
Strudel Pastry and Apple Filling
1. Preheat oven to 180°C fan forced.
2. For pastry, place flour, egg, milk and salt within the bowl of the electric mixer fitted having a dough paddle and beat in a low speed to mix. Add butter, increase speed and beat to some smooth dough. Turn onto a gently floured bench and knead until smooth, elastic and doesn’t stick. Devote an oiled bowl, cover and permit to relax for 35-40 minutes.
4. For filling, peel, core and quarter apples. Roughly reduce medium chunks. Devote a bowl with brandy, cinnamon, raisins, almonds and lemon zest and toss to mix.
5. Reserve 1/3 of every brown sugar and breadcrumbs and hang to 1 side. Add some remaining brown sugar and breadcrumbs towards the apple mixture, toss to mix and permit to sit down, covered, for flavours to infuse.
6. Sprinkle bench with flour, unveil dough to some rectangle roughly 40x60cm and incredibly thin. Have a 60cmx80cm bit of cloth or clean tea towel and sprinkle with plain flour. Make use of a moving pin that will help you transfer the pastry to the cloth and lightly pull pastry through the edges until it's transparent. Ensure thick areas are labored to some similar transparency and dough isn’t sticking with the material. Trim edges.
7. Sprinkle pastry with reserved breadcrumbs and sugar, then spoon apple mix lower the size of the pastry inside a rectangular 3-4inches wide and stacked at any height. Sprinkle apple and pastry with reserved breadcrumbs and brown sugar.
8. To roll, make use of the cloth to fold the ends from the pastry over apples to encase, fold the edges from the pastry to seal and roll-up loosely right into a thick, plump and elongated strudel shape.
9. Transfer to some baking paper-lined oven tray and brush with melted butter. Bake for 40-forty-five minutes or until golden and pastry is crisp.
10. Let it awesome slightly before dusting heavily with icing sugar.
11. Place cream, milk, vanilla pod and seeds inside a saucepan on the medium heat and merely provide the boil.
12. Whisk egg yolks and sugar inside a bowl until thick and pale. Whisk in corn flour, pour 1 / 2 of the new cream into egg mixture, whisking continuously. Pour into remaining cream mixture and go back to a medium low heat. Stir continuously having a wooden spoon until mixture is thick and jackets the rear of a spoon. Strain via a capable sieve right into a bowl placed on the bowl of iced water and stir custard until cooled to 70 degrees. Pour right into a serving jug.
13. For everyone, cut strudel into thick pieces and serve having a drizzle of custard along with a dollop of thick cream.