Sunday, 6 March 2016

Fini kolač sa jabukama i vrući krem sos - French Laundry's Apple Kuchen with hot cream sauce

Ovaj kolač sa jabukama je jednostavan, skroman, prefinjen. Divno izgleda zbog neobičnog načina na koji se ređaju kriške jabuke. Nemojte ni da pomislite da ga poslužite bez krem-sosa! Krem ovom kolaču daje posebnu čar i jednu sasvim drugu dimenziju, dostojnu kraljevske trpeze.

Žurilo mi se, pa sam kolač "škljocnula" telefonom, bez dodatnog ulepšavanja, čim je izašao iz rerne. Još je lepši kada se pospe šećerom u prahu i možda ukrasi grančicom ribizle.

Ovo je recept čuvenog kuvara Tomasa Kelera, vlasnika restorana "The French Laundry".

Mere su za pleh prečnika oko 27cm. Umutiti mikserom 127g putera sa 225g šećera, dodati jedno po jedno 2 jaja. Posebno pomešati suve sastojke: 337g brašna, 9g praška za pecivo, 1/4 kašičice soli i 1/4 kašičice muskatnog oraha. Posebno odmeriti 190ml mleka.

U umućenu masu od putera dodavati naizmenično malo mleka pa malo suvih sastojaka i mutiti na najmanjoj brzini samo da se masa ujednači. I tako, dok se ne utroši svo mleko i suvi sastojci. Izručiti u pleh obložen papirom za pečenje. 

Jabuke oljuštiti i iseći na veoma tanke kriške, Poređati ih kao zvezdu. Zaobljena strana jabuke je okrenuta na gore.

Peći u prethodno zagrejanoj rerni na 180°C (čačkalicom bocnuti da se proveri da li je pečeno). Pečen kolač posuti šećerom u prahu koji je zamirisan sa malo vanile. Ostaviti da se ohladi do sobne temperature.

Za to vreme napraviti krem-sos od putera i slatke pavlake. Staviti da provri 500ml slatke pavlake sa 100g šećera i 100g putera, na umerenoj temperaturi da ne bi zagorelo. Uz mešanje kuvati još par minuta da se malčice zgusne i malo smanji zapreminu. Krem-sos je redak. 

Kolač iseći i neposredno pred služenje, na tanjiru, preliti toplim kremom, ili krem poslužiti u posebnoj "sosijeri",

Uživajte u trenutku!

Sastojci: 127g putera, 225g šećera, 2 jaja, 337g brašna, 9g praška za pecivo, 1/4 kašičice soli, 1/4 kašičice muskatnog oraha, 190ml mleka. 
Za krem (sos) - 500ml slatke pavlake, 100g šećera, 100g putera.

French Laundry's Apple Kuchen

This apple cake is so simple, humble, sophisticated. It looks great because of the unusual way of the apple slices arrangement. Do not even think to skip the cream sauce! Cream gives the cake a special charm and a completely different, royal dimension.

I was in a hurry, so I took a picture of a cake with the phone, without further embellishment, as soon as he came out of the oven. It is even more beautiful when sprinkled with powdered sugar and with a sprig of red currant on top.

This is the recipe of the famous chef Thomas Keller, the owner of the restaurant "The French Laundry".

Measures are for the 27cm round pan. With a mixer beat 127g butter with 225g sugar. Add one at a time 2 eggs, and mix together until fluffy and lightened in texture. In a separate bowl, combine dry ingredients: 337g flour, 9g baking powder, 1/4 teaspoon salt and 1/4 teaspoon grated nutmeg. Also, measure 190ml milk.

Add dry ingredients and the milk alternately to the butter mixture. Do not overbeat; mix just until the ingredients are combined (using mixer on a lowest speed or by hand). Pour the batter into the pan lined with parchment paper.

Peel and core apples. Cut them into very thin slices. Arrange apple slices into the batter, in a star like pattern, core side down.

Bake in the preheated oven at 180°C until a skewer inserted into the center of the kuchen comes out clean. Set on a rack and let cool to room temperature.

Meanwhile, make the hot cream sauce. Bring to a boil 500ml cream, 100g butter and 100g sugar at a low temperature to avoid scorching. Stiring constantly, let sauce simmer for few more minutes to reduce and thicken slightly. The cream sauce should stay runny and served while hot.

Serve the cake slice with a hot cream sauce. You can pour sauce over the piece of cake on a plate, or serve the sauce in a nice sauce bowl.

Enjoy the moment!

Ingredients: 127g butter, 225g sugar, 2 eggs, flour 337g, 9g baking powder, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, 190ml milk.
For the cream-sauce - 500ml cream, 100g sugar, 100g butter.

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