The various components of this recipe can be prepared the day before and then assembled at the last minute for baking. In place of the brioche, you may make or purchase puff pastry.
By Eugenia Theodosopoulos, Owner/Chef, Essence Bakery Café
Ingredients
- 2 pounds all-purpose flour
- 1 tablespoon salt
- ½ cup sugar
- 1¾ tablespoons instant dry yeast
- 9 eggs
- 3 ounces ice cold water
- 1 pound unsalted butter, pounded out flat (cold, but pliable temperature)
- 2 pounds tart apples such as Pippin or Granny Smith
- 2 ounces butter
- ½ cup sugar
- 1 tablespoon vanilla extract
- 2 tablespoons dark rum
- 2 cups milk
- ⅔ cup sugar
- 1 cup egg yolks
- ¼ cup sifted cornstarch
- 1 tablespoon vanilla extract
- 2 tablespoons dark rum
- 6 tablespoons chilled unsalted butter
- 1½ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ½ cup brown sugar
- ½ teaspoon salt
- ⅓ cup crushed walnuts or oats
- Brioche or puff pastry
- Egg wash
- Vanilla pastry cream
- Sautéed apples
- Crumble
Instructions
Brioche
Add all dry ingredients to the bowl of a standing mixer. Whisk eggs in a separate bowl and add cold water to eggs.
Add egg mixture to the dry ingredients. Mix on low speed with a dough hook until combined.
Turn mixer to medium and mix until dough comes together and slaps the sides of the mixing bowl.
Return mixer again to low speed and add pliable butter in 4 chunks. Allow to combine and then turn mixer to medium speed.
Mix on medium speed until dough comes together again and slaps the sides of the mixing bowl.
Place dough in oil-lined bowl, spray top of dough, cover and place in fridge for 1 hour. Remove dough from fridge. Punch down dough and return to fridge for 1 more hour. Punch down dough after second hour and leave in fridge overnight.
Sautéed Apples
Core, peel and chop apples. You will need about 4 cups.
Heat butter in sauté pan over medium-high heat. Add chopped apples. Remove from pan immediately and toss with sugar, vanilla and rum.
Vanilla Pastry Cream
Place milk and half of sugar in saucepan over medium-high heat and bring to boil. Combine egg yolks with other half of sugar and sifted cornstarch. Slowly temper boiling milk mixture into egg yolk mixture and whisk well. Combine all of milk mixture with egg yolk mixture off heat. Return all the mixed ingredients to saucepan over medium-high heat, whisking continuously. Bring mixture to boil for 2 minutes and remove from heat. Add rum and vanilla.
Wrap in plastic.
Crumble
Combine chilled butter with flour, cinnamon and nutmeg. Pulse in food processor to form a pea-size powder, careful to not overmix. Combine in a bowl with sugar, salt and nuts or oats.
Assembly
Roll out brioche to either individual 1-inch-thick rounds or 9-inch pie size. Proof for about 45 minutes for individual rounds or 60 minutes for large size.
Brush with egg wash. Pipe a round of cooled vanilla pastry cream in center, leaving ½-inch edge. Top with apples and then crumble. Bake at 350°F for 15—25 minutes.
If using prepared puff pastry instead of brioche, it does not require proofing; the temperature should be increased to 400°F.
About this recipe
Top: Mentor: Eugenia Theodosopoulos, Owner/Chef, Essence Bakery Café, Phoenix
Middle: Notable Alum: Tamia Debus, C-CAP 2021, Cook Apprentice, Essence Bakery Café
Bottom: Notable Student: Vanessa Ruiz, C-CAP Student from EVIT, Baker Apprentice, Essence Bakery Café
