I’m so hooked on this account now! Subscribed after my first video yesterday and everything shown here has been just amazing! Can’t wait to try some of the recipes! Thank you.
I'm exited to try the chocolate orange tart. I feel like this recipe is pretty easy to customize, too! After I try the recipe out as is, I'm thinking of using different citruses/fruits and juices! Raspberry chocolate comes to mind.
When you said 2 1/2 lbs of apples for the French Apple cake, I understood it as the “after sliced” amount. I’m guessing it is the “before peeling and cutting” amount since the former is a LOT of apples. I did a WAG while putting everything together to adjust the apple amount.
I made it several times and It is delicious. Usually I weigh the apples first. I used 1 cup of flour and add 3 tablespoons of milk to the melted butter 👌
Where can I find the original French apple cake recipe? I and my family LOVED it when I made it for the holidays. I'd like to bake that recipe again but can't find it. I hope you're willing to fulfill this request. Thank you!!!
I found it in the Boston Globe Magazine 10/3 addition. You can go online. But here you go. French Apple Cake Makes 8 servings This simple dessert is less cake than sautéed apples set in a thick, buttery custard encased in a golden crust. We like using two varieties of apples, one tart and one sweet -the variation in sweetness gives the cake a full, complex flavor. No need to use a spatula to scrape the browned butter out of the skillet -simply pour it into the bowl. A skim coat of butter in the pan is necessary for cooking the apples. Be sure to let the cake fully cool before slicing; if it is at all warm, the texture at the center will be too soft. The cake is delicious served unadorned, but it’s equally wonderful with crème fraîche or ice cream. 8 tablespoons (1 stick) salted butter, plus more for pan 2/3 cup (86 grams) all-purpose flour, plus more for pan ¼ teaspoon ground allspice 1½ pounds Granny Smith apples, peeled, cored, and cut into ¼-inch slices 1 pound Braeburn or Golden Delicious apples, peeled, cored, and cut into ¼-inch slices 12 tablespoons (156 grams) white sugar, divided ¼ teaspoon table salt 2 tablespoons brandy or Calvados 1 teaspoon baking powder 2 large eggs 2 teaspoons vanilla extract Heat the oven to 375 degrees with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess. In a 12-inch skillet set over medium-high heat, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small, heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside. Add all of the apples, 26 grams (2 tablespoons) of the sugar, and the salt to the still-hot skillet and set over medium-high heat. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices begin to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer, and refrigerate uncovered until cool to the touch, 15 to 20 minutes. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla, and 117 grams (9 tablespoons) of the sugar. Gradually whisk in the butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated. Transfer to the prepared pan, spread in an even layer, and sprinkle with the remaining 1 tablespoon sugar. Bake until the cake is deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
Has anyone noticed that Christopher Kimball bears a more than passing resemblance to erstwhile animated Rax Roast Beef restaurant spokesperson Mr. Delicious?
All amazing desserts ! Thank you David Lebovitz for coming from Paris to show us your amazing dessert! (I have all your books, btw)
I’m so hooked on this account now! Subscribed after my first video yesterday and everything shown here has been just amazing! Can’t wait to try some of the recipes! Thank you.
So many great tips along the way. I especially love the no-roll pie crust dough for the tart. So easy!
Love David's book, almost as much as I love Milk Street thank you
I'm exited to try the chocolate orange tart. I feel like this recipe is pretty easy to customize, too! After I try the recipe out as is, I'm thinking of using different citruses/fruits and juices! Raspberry chocolate comes to mind.
I got my Sunday Boston Globe and saw the French Apple Cake. I figured I would check you tube for the video!! 🍏🍏
Thank you so much for sharing these recipes.
I have made the French apple tart recipe several times now. It's fantastic.
Even better with a scoop of vanilla ice cream. Apple Cake is excellent !
Look really good 😌 thank you 🙏🏻
I realize Im quite off topic but do anybody know a good website to watch new tv shows online?
น่ากินครับ 👍😋
What's the recipe for the chocolate mousse?
Can we use the tart crust in the third recipe for an apple tart? Do i still pre-bake it?
Yum!
Leibovitz - I bet the French really love this guy 🙄. Love the apple cake and chocolate-orange torte.
When you said 2 1/2 lbs of apples for the French Apple cake, I understood it as the “after sliced” amount. I’m guessing it is the “before peeling and cutting” amount since the former is a LOT of apples. I did a WAG while putting everything together to adjust the apple amount.
I made it several times and It is delicious. Usually I weigh the apples first. I used 1 cup of flour and add 3 tablespoons of milk to the melted butter 👌
Where can I find the original French apple cake recipe? I and my family LOVED it when I made it for the holidays. I'd like to bake that recipe again but can't find it. I hope you're willing to fulfill this request. Thank you!!!
I found it in the Boston Globe Magazine 10/3 addition. You can go online. But here you go.
French Apple Cake
Makes 8 servings
This simple dessert is less cake than sautéed apples set in a thick, buttery custard encased in a golden crust. We like using two varieties of apples, one tart and one sweet -the variation in sweetness gives the cake a full, complex flavor.
No need to use a spatula to scrape the browned butter out of the skillet -simply pour it into the bowl. A skim coat of butter in the pan is necessary for cooking the apples. Be sure to let the cake fully cool before slicing; if it is at all warm, the texture at the center will be too soft.
The cake is delicious served unadorned, but it’s equally wonderful with crème fraîche or ice cream.
8 tablespoons (1 stick) salted butter, plus more for pan
2/3 cup (86 grams) all-purpose flour, plus more for pan
¼ teaspoon ground allspice
1½ pounds Granny Smith apples, peeled, cored, and cut into ¼-inch slices
1 pound Braeburn or Golden Delicious apples, peeled, cored, and cut into ¼-inch slices
12 tablespoons (156 grams) white sugar, divided
¼ teaspoon table salt
2 tablespoons brandy or Calvados
1 teaspoon baking powder
2 large eggs
2 teaspoons vanilla extract
Heat the oven to 375 degrees with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
In a 12-inch skillet set over medium-high heat, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small, heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
Add all of the apples, 26 grams (2 tablespoons) of the sugar, and the salt to the still-hot skillet and set over medium-high heat. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices begin to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer, and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla, and 117 grams (9 tablespoons) of the sugar. Gradually whisk in the butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated. Transfer to the prepared pan, spread in an even layer, and sprinkle with the remaining 1 tablespoon sugar.
Bake until the cake is deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
Thank you, Jean!!!
About how many medium apples does this need?
@@jennifercarr7351 it's by weight: a total of 2 1/2 pounds.
@@SheHasHisGrace lol that's what I read as well. I was asking how many cause I got no scales; figured it out though
I would definitely add an orange zest
Has anyone noticed that Christopher Kimball bears a more than passing resemblance to erstwhile animated Rax Roast Beef restaurant spokesperson Mr. Delicious?
For as frugal as many chefs and cooks seem to be, with scraping out all the bowls and pans, the square cut apple coring is incredibly wasteful.
Can we use the tart crust in the third recipe for an apple tart? Do i still pre-bake it?