Name: RECIPE: Apple strudel-flavoured princesses
Total time: 2 h 30 min
Ingredients: 105 g BAM white chocolate; 185 g sweet whipping cream (cream A); 2,5 g cinnamon; 2,5 gelatine leaves; 200 g sweet whipping cream (cream B); 145 g finely diced apple (1 large apple); 30 g butter; 30 g brown sugar; 10 g homemade rum; 25 g of water; 7 g lemon juice; finely grated peel of ½ organic lemon; ½ teaspoon cinnamon; a pinch of ginger; starch knife point; 35 g soft butter; 35 g brown sugar; 35 g plain flour; 80 g water; 45 g butter; pinch of salt; 45 g plain flour; 70-75 g eggs

Ingredients:

For the cinnamon cream:

105 g BAM white chocolate
185 g sweet whipping cream (cream A)
2,5 g cinnamon
2,5 gelatine leaves
200 g sweet whipping cream (cream B)

For the apple filling:

145 g finely diced apple (1 large apple)
30 g butter
30 g brown sugar
10 g homemade rum
25 g of water
7 g lemon juice
finely grated peel of ½ organic lemon
½ teaspoon cinnamon
a pinch of ginger
starch knife point

For sweet puff pastry - craquelin:

35 g soft butter
35 g brown sugar
35 g plain flour
½ teaspoon cinnamon

For puff pastry:

80 g water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the cinnamon cream:

First, prepare the cinnamon cream, as it needs to cool well. Soak the gelatine in cold water for 5 minutes. Bring cream A with cinnamon to the boil and dissolve the strained gelatine in it. Pour it over the chocolate, wait for 1 minute and stir slowly with a spatula to melt the chocolate. Add the cold, liquid cream B and stir well with a whisk to combine the ingredients.

Cover the custard with plastic food film so that the film touches the custard and refrigerate for at least 2 hours.

For the apple filling:

Melt the butter and sugar in a small saucepan. Add the apples and fry quickly over a medium heat. Lower the heat and add the water, rum, lemon juice and zest and spices to the apples. Cook for about 8-10 minutes to soften the apples, adding the starch towards the end of cooking. Cool.

For the preparation of sweet crisp dough -craquelin:

Knead all the ingredients into a soft dough, roll it out between two sheets of baking paper 2-3 mm thick and put it in the freezer.

For making puff pastry:

Preheat the oven to 175-180 °C. Bring the water, salt and butter to the boil in a saucepan. Once boiling, remove from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up and cook the dough over a medium heat, stirring, for a good minute.

Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

Fill a piping bag fitted with a large round nozzle with the mass and spray 10 equal-sized mounds (or 12 smaller ones) onto the silicone base, making sure to spray the mass sufficiently far apart and to hold the piping bag upright while spraying.

Take the sweet pastry out of the freezer and cut out 10 circles, 4-5 cm in diameter. Place each cut circle on top of the puff pastry and press gently. Place in the oven on the middle rack (or one lower) and bake for 30 minutes. Remove the baking tray briefly, prick each princess with a toothpick and bake for a further 10 minutes. Remove the baked princesses immediately from the baking tray and cool on a wire rack.

For stuffing princesses:

Whip the well-chilled cream with a hand mixer until it rises. The result should be a fluffy cream that holds its shape and is suitable for squirting.

Cut the top off the princesses with a serrated knife. Pipe some cream on the bottom and around the edge of each princess (as if you were making a nest) and fill the centre with apple filling. Then pipe the cream in a spiral over the top and cover the princesses with the matching caps. Before serving, sprinkle the princesses with icing sugar.

Premium BAM baking products.

Order ingredients with a 10% discount:

White Chocolate Drops, 250 g

6,90 €

Recipe book: modern desserts

29,90 €

Ingredients:

For the cinnamon cream:

105 g BAM white chocolate
185 g sweet whipping cream (cream A)
2,5 g cinnamon
2,5 gelatine leaves
200 g sweet whipping cream (cream B)

For the apple filling:

145 g finely diced apple (1 large apple)
30 g butter
30 g brown sugar
10 g homemade rum
25 g of water
7 g lemon juice
finely grated peel of ½ organic lemon
½ teaspoon cinnamon
a pinch of ginger
starch knife point

For sweet puff pastry - craquelin:

35 g soft butter
35 g brown sugar
35 g plain flour
½ teaspoon cinnamon

For puff pastry:

80 g water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the cinnamon cream:

	First, prepare the cinnamon cream, as it needs to cool well. Soak the gelatine in cold water for 5 minutes. Bring cream A with cinnamon to the boil and dissolve the strained gelatine in it. Pour it over the chocolate, wait for 1 minute and stir slowly with a spatula to melt the chocolate. Add the cold, liquid cream B and stir well with a whisk to combine the ingredients.
	Cover the custard with plastic food film so that the film touches the custard and refrigerate for at least 2 hours.

For the apple filling:

For the preparation of sweet crisp dough -craquelin:

Knead all the ingredients into a soft dough, roll it out between two sheets of baking paper 2-3 mm thick and put it in the freezer.

For making puff pastry:

	Preheat the oven to 175-180 °C. Bring the water, salt and butter to the boil in a saucepan. Once boiling, remove from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up and cook the dough over a medium heat, stirring, for a good minute.
	Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

For stuffing princesses:

	Whip the well-chilled cream with a hand mixer until it rises. The result should be a fluffy cream that holds its shape and is suitable for squirting.
	Cut the top off the princesses with a serrated knife. Pipe some cream on the bottom and around the edge of each princess (as if you were making a nest) and fill the centre with apple filling. Then pipe the cream in a spiral over the top and cover the princesses with the matching caps. Before serving, sprinkle the princesses with icing sugar.

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Apple strudel flavoured princesses

Ingredients:

For the cinnamon cream:

For the apple filling:

For sweet puff pastry - craquelin:

For puff pastry:

Instructions:

For the cinnamon cream:

For the apple filling:

For the preparation of sweet crisp dough -craquelin:

For making puff pastry:

For baking princesses:

For stuffing princesses:

Premium BAM baking products.

Order ingredients with a 10% discount:

White Chocolate Drops, 250 g

Recipe book: modern desserts

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