Tag Archives: Apple

Apple Vanilla Custard Brioche-Bachour

25 May

Wow it’s May!!!! The days are longer and warmer. Been busy making chocolate. Just recently I had taken a brave step in participating in 2 craft fairs. The first being a fundraising one while the other was a school fair. Prior to both events, I was worried on whether I would sell anything as selling was not my strong suite. Furthermore I was worried about breaking even and connecting with people but with certain individuals encouragement I pushed on. In preparing for the craft fairs, there was late nights and panda eyes but it was well worth it. In the school fair, I noticed I did not need to do hard selling. If people are interested in your craft they will buy. I enjoyed it immensely as I got to promote how I made the chocolates and the process in which I made it and could see people’s reactions. At the end of the day, several boxes of chocolates were sold which was good to cover the supplies cost. Perhaps it is easy to please me but at the same time I was not aiming to make a huge profit as building, connecting and promoting my craft to people was what I was aiming for. Hopefully it will generate interest amongst individuals with sweet tooths. In terms of this experience it was a good one and one I would like to try again.

Aside from preparing for craft fairs, I spent the time honing in my skills on baking. Recently I had taken a 2 day weekend courses in laminating at Mon Paris Patisserie. In that class we made croissants, canneles and brioche. It was an excellent class as we covered the basics of lamination as well as got helpful tips

Brioche is a french style bread in which the key ingredients are eggs, flour and butter. The consistency is almost like a cake as it is very light and soft.

Vanilla Brioche

780 g bread flour
70 g sugar
15 g salt
300 g eggs
150 g egg yolks
56 g invert sugar
30 g whole milk
40 g fresh yeast
350 g unsalted butter

Vanilla Bean Pastry Cream
480 g whole milk
2 vanilla beans
120 egg yolks
120 g sugar (I only used 90 g)
57 g cornstarch
56 g unsalted butter

Apples to place on top.

Voila-fresh baked Vanilla Brioche!!!!

Result: MMMMMMMMM…..

Apple Crumble Pie

17 Oct

Fall is finally here and what a spectacular scenery it is with its vibrant hues of orange, reds and yellows and gold. The mornings are a bit chillier and damp in Vancouver otherwise it is still a beautiful city to live in. I have not posted for a while and decided to do some catching up. Thanksgiving was just this past weekend and what a event it was as the city was decked out with pumpkin pies and turkeys. I am not a fan of pumpkin pies thus for Thanksgiving decided to make a apple crumble pie.

To make the pie, I first started out with a tart shell. Good old Christophe Felder, his tart recipe never fails. I baked the tart shells for approx 20 minutes at 350 degree oven.

Next I peeled some apples and added some cinnamon and brown sugar, flour to the mixture. Unlike most recipes that allow the apples to bake the in tart shell, I did the unconventional. I sauteed the apples in brown sugar first cooking them. I found the juices of the apples during cooking made a gooey mess thus decided to do this route.

Next I made the crumble. I combined the flour with the butter, sugar oatmeal and pecans together until it was fine. The tart was then topped out with the crumble. Baked it at 350 for approx 20 minutes.



Apple Crumble Pie.

3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

1 cup walnuts or pecans, roughly chopped
1 cup all-purpose flour
1 1/4 cups rolled oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
8 tablespoons (1 stick) cold butter, cut into small pieces

Happy Thanksgiving Everyone!!!!

Apple Cheddar Scones

6 Apr

Spring has already sprung and what a lovely Spring it is as the weather is warm and sunny. It’s Easter weekend and all the families are out celebrating Easter Festivities with their young children. As for me a quick and relaxing trip down to the states.
For this Easter, I decided to make something I had tried recently. An Apple Sharp Cheddar Scone. I first bought it at Thomas Haas Patiserrie and had liked ever since. I then indulged on these scones once again at Creme de la Creme, yummmm! Now its my turn to make it.

The key to making this scone is the sharp cheddar cheese used. Once you obtained some then its a go!!! Like most scone recipes, I combined the dry ingredients first and then the wet ingredients. Dry ingredients included flour, butter,sugar and baking powder. I first combined the flour and butter and made it into crumbs then added the sugar and baking powder. Next I added in the egg, milk, cheese and apple. The dough was then rested for 10 minutes and then rolled out.




500 g flour
95 g sugar
25 g baking powder
125 g butter
2 eggs
100 ml milk (of cream)
1 1/2 cup cheese
1-2 apples.

Happy Easter!!!

Apple Streusel Cake

29 Nov

Snow!!! After a few weeks of down pour, we finally have some snow to kick off the winter with. It was a beautiful feeling as I awaken to see the streets and houses blanketed in the soft fluffy snow, very tranquil and peaceful. Hopefully we will get some more snow in the city prior to Christmas. It would be a downer if Christmas was raining.

Still shivering while looking out through the frosty icicle covered windows, I felt a shiver go up my spine. Shoveling was a pain but very relaxing as well. It was definitely cold today in contrast to the rain filled days. I quietly contemplated about things to do besides shoveling and baking quickly came in my mind. As a bonus, the house would warm up moreover be filled with sweet aromas. This time, I decided on making an apple streusel cake and what timing….nothing would be more wonderful than to kick my feet up and relax while sipping on hot tea and savouring a slice of the cake.

To make the cake, I first made the streusel and then the cake. While a streusel cake may be seem simple to make, the ingredients added complexity to the taste.

Tips on making a struessel cake
-make the struessel yourself, toast the nuts first and then grind them to a fine powder.
-cream the butter with the sugar to fluffy light consistency first and then add eggs after which add the dry ingredients.




Apple Cinnamon Crumble Cake

160 g butter (I used 100 g)
160 g sugar ( I used 100 g)
2 g salt
1 lemon (I used orange)
4 eggs
125 g nuts
125 g cake flour
3 g Baking Powder
20 ml milk

To assemble the cake, make the cake batter first. The batter was similar to pound cakes then and arrange apples on top of the unbaked cake. Sprinkle the streusel on top. Bake at 350 F for 40 to 50 minutes. Not a bad choice, half through the baking, I could smell the sweet aroma of vanilla and spice. When it was done, I quickly cut a slice and savoured it. The soft crunchy streusel and apple complimented each other well like a symphony in my mouth. The cake was rich and soft; it was a really good tea cake. Next time, as a suggestion, I would add sliced pear with the apples. This recipe was a keeper. Now that I have eaten the cake, I wish for more snow to come giving me perfect excuses to bake.

Happy 1st day of Snow.

Joy of Halloween and Apple Tarts!!!

27 Oct

Trick or Treat,
Smell my feet,
Give me something good to eat,
If you don’t, I don’t care,
I’ll pull down your underwear!!!

Ahhh…. the old childhood song and rhyme to celebrate Jack O Lantern time. Nothing says fall like Halloween. Houses in the neighbourhood are decorating with hues of golden yellow, orange and black. Corner to corner, say hi to Mr and Ms. Pumpkins, Witch, Jack o lantern and Bones. A toothy grin came across my face as the sight of these decorations bring back memories of smiling little kids racing up and down the street in their costumes. Music rings my ear and warms my heart when I hear the pitter patter of little feet and fists knocking on doors saying the magical words. The neighbourhood comes alive with glowing jack-o-lanterns and fire works. In quest to make this years Halloween memorable I decided to buy some decorations and am waiting for the day to arrive in anticipation ūüôāIts-the-Great-Pumpkin-Charlie-Brown-1
The Halloween spirit really is infectious but in a good way. Throughout the city, one could see decorations of Mr. Jack O Lantern. Staff at department stores are even enjoying this spirit as they are out in costumes. At any rate, Halloween certainly is gainly popularity…yippee for the candy lovers and pumpkin carvers. This weekend was entertaining as chefs around town competed in a Jack O Lantern competition. Let the photos be the words.






Jack O Lanterned out? Never….there is more from where that came from stay tuned…but now for some goodies. Nothing says more like Fall than Apples. Crisp, sweet, crunchy and juicy, Apples are at the top of its game. Inevitably, I lost out to my baking itch ūüėõ This time, I made some apple tart with creme d’almonde. Enamored by tart shells, I wondered as to how to improve my pate sucre. It was very good, but I recently tried one that was even better. Christophe Felder to the rescue. I finally found a pate sucre that was equivalent to the pastry shop. The secret was using icing sugar instead of granulated sugar. Icing sugar tend to be more light hence resulted in a lighter pastry.

Felder suggested beating the sugar and butter together, a cookie dough method, but I chose to combine the butter and flour together first, biscuit method. The pastry dough would be lighter. As for the creme d’amande, I combined freshly toasted ground almonds and pistachios together. Apples were the centre piece. As a note to readers, don’t omit the jam. The jam acted as a barrier to the tart dough and creme almond ensuring a light pastry when baking. Bake at 360F approx 30 minutes.



Once done, I glazed the tarts and topped them with ground pistachios.




Pate Sucree Christope Felder (adapted)

1 stick butter
2/3 cup confectioner’s sugar (icing sugar)
1 vanilla bean
3 tbsp-25 g ground almonds ( I used approx 50g almonds and pistachios)
1 pinch salt
1 egg
1 2/3 cups (200 g) all purpose flour.

The recipe was a keeper. A fine tart it was as it had a light and crispy crust along with a fragrant nutty interior that complimented the apples.

Happy Halloween All !!!!

Fruit Tart

25 Apr

Yesterday was a member of a teams birthday. Thus I decided to make a tart again. I first did the pate sable base. This time I opted for a sliced almond pistachio base. Next I did the custard. Then I organized the fruit. Since I did not have kiwis this time, but since I wanted some green colour, I opted for apples this time. I next arranged some mangoes and finally finished it off with some raspberries. The effect was like this. DSC_0316

UBC Apple Festival

25 Oct

The other day I attended the UBC Apple Festival which usually ran approximately the second week of October and what a marvelous festival it was; a gathering of apple farmers and eager apple fans. I went early on the 1st day of this event as historically everything sells out by the Sunday. As they always say early bird gets the worm and this was the especially the case; individuals who went early got to choose from all varieties of apples and I must say there were quite a few. Latecomers well, you get the saying right?¬† First thing, I moseyed onto the Apple Tents where there were literally tonnes of apples to choose from.¬† There were ones for baking, cooking and eating; in addition, there were fancy ones which were not marketed yet.¬† You could literally see the thinking process of people walking around reading each description card and making a mental note as they selected the apples they liked best.¬† Quite a process isn’t it.

For me, I picked the Golden Gala, Florina and something that starts w/ S.  I know I have a bad memory.   Apparently both were fragrant, delicious and good for dessert making.  The Florina had a delicate light floral taste to it while the Golden Gala, Aurora, had a sweet and crunchy texture.   The third one had a sweet and tart taste, quite comparable to the Granny Smith; however the Granny Smith has more of a crisp texture to it.

With these apples I had in my possession, I decided to make an apple cake learned from pastry school.  The apple cake resembled a coffee cake texture; the only difference was the almond meal added to it.  I prepared the streusel topping first and sliced up the apples for arranging later.  Next came step of creaming the butter, sugar and incorporating eggs individually together.  Some milk was added next.  Once the mixture was combined, the dry ingredients which consisted of almond meal, flour, baking powder were incorporated and mixed to a smooth consistency free of lumps.  I then poured the mixture onto a baking pan and arranged the applies in a spiral pattern.  Both the Florina and the tart one were used to add an interesting  flavour and texture.  The sprinkling of the streusel came next once the cake was covered with apples and baked the cake  at 350 F for approx. 45 minutes.

To test for doneness, see that the top of the cake bounces back when touched.¬† A light dusting of icing sugar finished the job.¬† A perfect way to end the Apple Festival by baking a cake from the apples, don’t you think?

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