I took this recipe, and stuffed it inside your buttery brioche recipe to make a sort of doughnut, but not really because I baked them instead of frying them. I tossed the result in some cinnamon sugar, and it was the most amazing thing ever. Thank you kindly!
I'm in full support of putting this compote in your doughnut iteration to make the most amazing thing ever! Thank you for coming back and letting me know it was so enjoyable!
I always love how much I learn from your videos. But as always, the more I learn, the more questions I have. I've always heard apples categorized as baking apples (ie Cortland), eating apples (ie Red Delicious), and the few in between that do everything (ie Mac). And that mostly seems to focus on sweetness. At @0:54 you're talking more about textures. Which is awesome. Now I want to learn more about the considerations when choosing the best apple(s) for a given use. It might be an easy video for you to make if you're just talking about things you already know...lol Anyway, thanks for another great video, and recipe I need to try this weekend!
It is tough to know what to keep in the video and what to cut out because most people find I have too much information! It comes from being a pastry nerd. That is a good idea for another video and I'll keep it in mind! The categorization does have a lot to do with sweetness but with baking the most important quality is how the apples cook. Red Delicious and Macintosh break down very easily (think about how often you get a mealy textured Red Delicious...bleh), which makes them wonderful for things like apple sauce and apple butter but not so wonderful for applications in which you would like to preserve their texture. Your apple compote would quickly become apple sauce if you used a softer variety. This aspect is even more important when you are making something like Mile High Apple Pie (not posting until the 19th! sorry for the teaser) where the filling is precooked and then cooks again in the pie! You want the right texture and a balance of sweetness and flavors. Keeping these small details in mind is what takes one's baked goods from good to great! Happy baking!
@@ChefLindseyFarr I just thought to check back. Thank you so much for your reply. I’m sorry I didn’t check back sooner. Your passion as a pastry nerd is what makes your videos so great. But I can appreciate that it’s very hard to know what to include. Thank you for sharing your knowledge and experience!
It's a recipe for apple compote but she could not give the ingredients measurements anywhere in the video but what really bothered me was at 5:29 when she mentions "this would be a lovely time to use my apple pie seasoning"... I stopped watching.
Thanks! Just what I was looking for. Really nice production too.
I'm so happy that this was what you needed! Thank you for commenting and enjoy!
I took this recipe, and stuffed it inside your buttery brioche recipe to make a sort of doughnut, but not really because I baked them instead of frying them. I tossed the result in some cinnamon sugar, and it was the most amazing thing ever. Thank you kindly!
I'm in full support of putting this compote in your doughnut iteration to make the most amazing thing ever! Thank you for coming back and letting me know it was so enjoyable!
Thank you for sharing this recipe and it looks delicious 😋!
My pleasure 😊
I always love how much I learn from your videos. But as always, the more I learn, the more questions I have. I've always heard apples categorized as baking apples (ie Cortland), eating apples (ie Red Delicious), and the few in between that do everything (ie Mac). And that mostly seems to focus on sweetness. At @0:54 you're talking more about textures. Which is awesome. Now I want to learn more about the considerations when choosing the best apple(s) for a given use. It might be an easy video for you to make if you're just talking about things you already know...lol
Anyway, thanks for another great video, and recipe I need to try this weekend!
It is tough to know what to keep in the video and what to cut out because most people find I have too much information! It comes from being a pastry nerd. That is a good idea for another video and I'll keep it in mind! The categorization does have a lot to do with sweetness but with baking the most important quality is how the apples cook. Red Delicious and Macintosh break down very easily (think about how often you get a mealy textured Red Delicious...bleh), which makes them wonderful for things like apple sauce and apple butter but not so wonderful for applications in which you would like to preserve their texture. Your apple compote would quickly become apple sauce if you used a softer variety. This aspect is even more important when you are making something like Mile High Apple Pie (not posting until the 19th! sorry for the teaser) where the filling is precooked and then cooks again in the pie! You want the right texture and a balance of sweetness and flavors. Keeping these small details in mind is what takes one's baked goods from good to great! Happy baking!
@@ChefLindseyFarr I just thought to check back. Thank you so much for your reply. I’m sorry I didn’t check back sooner. Your passion as a pastry nerd is what makes your videos so great. But I can appreciate that it’s very hard to know what to include. Thank you for sharing your knowledge and experience!
Thanks for coming back TH! Absolutely happy to help! 😊
Not related but has anyone ever told you that you resemble Jennifer garner?
I prefer to think I resemble myself, but I'll take that as a compliment. :)
It's a recipe for apple compote but she could not give the ingredients measurements anywhere in the video but what really bothered me was at 5:29 when she mentions "this would be a lovely time to use my apple pie seasoning"... I stopped watching.
Ingredient measurements can be found linked in the description. Enjoy!
Thanks but sorry you talk too much
Thanks!
@@ChefLindseyFarr I think your talking is very insightful and pleasant, thanks for the recipe :)
@@euniz3_ Thank you so much, I hope you enjoy!