Last week I was challenged to an apple crumble throwdown at work, so on my way home today I grabbed an arbitrary number of apples from the supermarket. I figured some of them would become crumble and the remainder could be easily turned into applesauce.
 |
| Apple soup |
The crumble is mostly using the leftover almond streusel from the pastry party. I misread a recipe and ended up with three times as much streusel as I wanted. The extra has been bagged up and waiting in the freezer for a few weeks.
I consulted with Serious Eats and picked Braeburn apples for the crumble. Unfortunately I don't think they were very sweet. I'm a little concerned about the throwdown tomorrow. The applesauce made it through one round of cooking, was tested, and was turned back on with more sugar and water for round two.
To add some extra flavor to the crumble I toasted almonds in the oven for 7 minutes at 350 (convection), then ground them up and mixed them into the crumble.
 |
| Brioche rising |
This weekend I also baked up some brioche (by request) and some Tartine bread. The Tartine recipe starts with 1 kg of flour and is easy to scale. For some reason I either make the full recipe or a half recipe; this makes either one or two gigantic loaves. It also takes hours (and hours and hours) to make. The result is wonderful but I'm not sure it's worth it compared to going to the city.
 |
| Oh yeah, and I made some micro English muffins. |
 |
| Can you guess what this is? |
No comments:
Post a Comment