Apple Tarte Tatin

Ingredients

3 Granny Smith apples, peeled, cored and each sliced into 12 to 16 thin wedges

1 cup sugar

1 teaspoon lemon juice

1 stick unsalted butter

1 sheet frozen puff pastry, thawed and chilled

Steps

Preheat the oven to 400 degrees F. 

1.Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter. 

2. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly. 

3.Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan. 

4.Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully  flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart. 

Enjoy and Have Fun Baking!!!!!!!!!!

Creme Caramel

Ingredients 

Custard

5 pin cups 

6 oz  Eggs

3.25 Sugar

13 oz Milk

1/2 Vanilla Bean

Steps

1. Infuse the vanilla bean milk in a sauce

2. In a separate bowl, Combine the eggs and sugar

3. Temper the eggs and Strain

Caramel 

8 oz Sugar 

1 Lemon Juice

A Little bit  of water 

Steps 

1. In a saucepan, Combine the sugar and the water

2. Add Lemon juice (so does not caramelize)

3. Divide the caramel into the five cups

4. Put the Basic custard on top of the caramel

5. Bake @ 375*F

Enjoy and Have Fun Baking!!!!!!!!!!!!

Creme Brulee

Ingredients 

6 oz Egg yolks

1 egg

1/2 Vanilla bean

12 oz heavy cream

8 oz Half and Half

3 oz Sugar

Steps 

1. Heat up the Half and Half with vanilla bean

2. Put egg, egg yolk and sugar in a bowl and whisk

3. Temper eggs

4. Put in a ice box and stir in heavy cream and the strain mixture

5. Bake at 325*F and then let it cool

6. Put Sugar on top of egg mixture and toast the sugar

Enjoy and Have Fun Baking!!!!!!!!!!!

Napoleans

Ingredients

For Puff Pastry: 

1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed 

For Cream Filling: 

1/4 cup granulated or superfine sugar 

2 tablespoons all-purpose flour 

1/8 teaspoon salt 

1 cup half and half or light cream 

2 slightly beaten egg yolks 

1/2 teaspoon vanilla extract 

1/4 cup whipping cream 

For Glaze: 

2 cups sifted confectioners' sugar 

1/4 teaspoon vanilla extract 

2-3 tablespoons boiling water 

Chocolate Drizzle Topping: 

1 1/2 tablespoons melted semisweet chocolate

Steps

Preheat oven to 425°F/220°C. 2.

1. Line 2 baking sheets with parchment paper or plain brown paper; set aside. 

2.Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets 

3. bake for 18-23 minutes

4. For Cream Filling: 

In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. 

5.For Glaze: 

In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. 

6.To Assemble: 

Use the tines of a fork to separate each pastry square horizontally into 3 layers. 

Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!

Jalousie de Pomme

Ingredients 

1. apple

1 piece of Puff pastry

3 oz Pastry Cream 

Steps 

1. Roll 2 pieces of the Puff pastry with measurement of 10 by 5 and then roll with those piece to measure of 10 by 10. Leave space on edges

2.  Spread the pastry cream on the bottom puff pastry. set the second one aside and then place on apples on the pastry cream. Sprinkle on sugar.

3.  Egg wash the sides of the puff pastry.

4. Place on the other puff pastry on the top 

5. Secure edges

6. Egg wash

7. Put Sugar on top and bake @ 375 for 10 to 15 minutes.

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!

Pithivier

Ingredients

4 oz. Almond Flour

2 oz. Powdered sugar

2 oz. Soft butter

1 egg

Step

1. Mix sugar and almond flour

2. Add butter

3. Add egg

4. Divide into thirds, take 1/3 thirds, Roll until you can cut 2 8 inch circles

5.  cut 2 circles , set aside, 1 inches circle of puff pastry. 

6. Spread almond cream on each other 

7. egg wash the border 

8. place the top 1inch circle on the top

9. score

10. egg wash 

11. rest in refrigerator for 10 minutes

12. bake at 375

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!

Tuile

Ingredients

3.5 oz. Butter

6 oz. Confectionary Sugar, sifted

5 oz. Bread Flour

3.5 oz Egg Whites

Steps 

Preheat 350 *F

1. Melt Butter, set aside.

2. In a small bowl, Whisk together sifted sugar and flour.

3. Stir egg whites into dry ingredients to make a paste.

4. Stir in melted butter in 3 additions, avoid creating lumps

5. Bake on a cookie sheet pan for 9 - 10 minutes

Enjoy and Have Fun Baking!!!!!!!!!!!!!!