Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Apple tartelette
Top chef Antonia Klugmann gave us the recipe for this specialty from Friuli for the new Falstaff cookbook.
For the shortcrust pastry
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Butter |
| 60 | g | Powdered sugar |
| 1 | pinch | Salt |
| 1 | teaspoon(s) | Grappa |
| 1 | Egg | |
| 250 | g | Flour, smooth, W 480 |
Preparation
- In the bowl of a food processor, beat the tempered butter, powdered sugar and salt with the whisk attachment until white and fluffy, adding the grappa. Continue stirring and slowly add the lightly beaten egg. Then gradually add the flour and mix in.
- Pour the mixture into a piping bag and use it to pipe four small rings (approx. 10 cm in diameter), ideally into a tartelette tin or a tartlet ring on baking paper, and bake in a preheated oven at 170 °C for approx. 17 minutes.
For the stewed apples
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | Apples from the Natisone valleys | |
| 20 | g | Sugar |
| Cinnamon, ground | ||
| Juice of half a lemon | ||
| Water | ||
Preparation
- Peel and halve the washed apples and cut three wedges from each half. Remove the core and cut the slices round on the outside so that they fit nicely on the tartlets later.
- Cover the apple slices, sections, apple peel and core with water and bring to the boil with the sugar, cinnamon and lemon juice; simmer until the apple slices are cooked but not falling apart. 14 Keep the apple slices.
For the apple puree
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Stewed apples |
| Sugar | ||
| Lemon juice | ||
| Salt | ||
Preparation
- Blend the remaining apple slices, sugar, lemon juice and a pinch of salt into a puree.
For the apple caramel
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | ml | Apple stock |
| 50 | g | Sugar |
Preparation
- Strain the apple water left over from cooking and boil down with the sugar to a light brown caramel.
For the crème pâtissière
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | ml | Milk |
| Zest of a quarter of a lemon | ||
| 1 | Cinnamon stick | |
| 2 | g | Cinnamon, ground |
| 1 | Egg yolk | |
| 30 | g | Sugar |
| 15 | g | Flour, smooth, W 480 |
Preparation
- Bring the milk, lemon zest, cinnamon stick and cinnamon to the boil in a pan. In a bowl, mix the egg yolk, sugar and flour with a whisk until smooth.
- Stir in the boiling cinnamon milk and return the mixture to the pan. Slowly bring to the boil while stirring; remove the thickened cream from the heat, pour through a sieve into a container and leave to cool.
For the cinnamon mousse
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | leave | Gelatine, soaked in cold water |
| 75 | ml | Whipped cream |
| 150 | g | Crème Pâtissière |
Preparation
- Melt the squeezed out gelatine over a low heat. Whip the whipped cream and mix in the melted gelatine.
- Carefully mix the stiffly whipped cream into the cinnamon patisserie cream and pour into a piping bag.
For the completion
| Ingredients (4 servings) | ||
|---|---|---|
| 20 | g | white couverture, melted |
Preparation
- Brush the top of the baked crostatina bases with melted couverture, then apply a layer of apple puree and cinnamon mousse in succession. Cut the apple slices in half and place them on top of the mousse, overlapping like a fan. Warm the caramel slightly and glaze the crostatine with it.
Tip:
The Falstaff drinks recommendation
Nonino - Grappa Nonino Riserva 8 Years (94 Falstaff points)
Noble, intense amber, soft wood tone, white chocolate, some truffle, dried apricot, noble. Very balanced on the palate, powerful, creamy, engaging and very long.
nonino.it
Recipe from the Falstaff cookbook "The best recipes in Italy".
