Oct 01, 2014 Last Updated 10:46 PM, Sep 24, 2014
 
 

Miso Butterscotch Caramel Braised Apple, Spiced Apple Donuts

Miso butterscotch is an interesting addition in these donuts by Michael Aguilar of WP 24, Los Angeles, featured in our article "Looking East for Inspiration."

 Yield: 10 servings

Miso Butterscotch

4 gelatin sheets

53 oz/1.5 kg heavy cream

2 vanilla beans

1.76 oz/50 g red miso

2.6 oz/75 g dark brown sugar

0.7 oz/20 g unsalted butter

0.14 oz/4 g agar agar

9.5 oz/270 g fresh egg yolks

13.4 oz/380 g butterscotch ships

1. Bloom gelatin in ice water.

2. In a pot, heat cream with vanilla beans and red miso. Reserve warm.

3. In another pot, caramelize brown sugar and butter to a dark caramel.

Temper in cream, then whisk in agar.

4. Temper cream mixture into yolks and then cook the mixture to 180°F to make crème anglaise. Remove from heat. Strain through a chinois, into butterscotch chips and bloomed gelatin. Burr mix until fully incorporated. Pour immediately into ½ sheet pan lined with lightly greased acetate. Allow to set before putting into refrigerator.

5. Chill completely for 2 hours.

6. Cut into desired shape.

Spiced Apple Donuts

17.6 oz/500 g all-purpose flour

7 oz/200 g granulated sugar

0.35 oz/10 g salt

0.5 oz/15 g baking powder

0.5 oz/15 g pain d’epices mix (cinnamon, nutmeg, cloves, allspice)

2.8 oz/80 g unsalted butter

8.8 oz/250 g milk

2 eggs

1 Fuji apple, cut into small dice

Oil for frying

1. Sift together all dry ingredients into a bowl.

2. Melt butter and reserve warm. Mix milk and eggs together.

Slowly add the dry ingredients to the liquid; mix gently. Then add butter and fold apples in last. Scoop mixture with a small level scoop, then fry in 350° F oil until golden brown.

Caramel Braised Apples

2.2 lb/1 kg granulated sugar

2.2 lb/1 kg water

0.7 oz/20 g apple jack

10 Fuji apples

1. Preheat oven to 350° F.

2. Peel apples, quarter, and remove cores.

3. In a large pot, caramelize sugar to a medium dark caramel.

Deglaze with water using a whisk to completely dissolve caramel. Then add apple jack. Pour liquid into a hotel pan, and add apples. Cover with aluminum foil and roast at 350°F until apples are fork tender.

Apple “O”s

3 Golden Crisp apples

Vanilla sugar

1. Lay apple on side and cut in half (as if cutting rings). Use small metal ring cutter to remove core. Slice apples on a slicer or mandoline.

2. On a sheet pan lined with a Silpat, lay out apple “O”s. Lightly sprinkle vanilla sugar over apple “O”s. Dry in oven at 200°F for 2 hours. Reserve in dehydrator.

Apple Cider Sorbet

10.2 oz/290 g water

2 cinnamon sticks

1 star anise

3.5 oz/100 g granulated sugar

5.3 oz/150 g glucose powder

1.76 oz/50 g dextrose

0.21 oz/6 g sorbet stabilizer

2.2 lb/1 kg apple cider

0.07 oz/2 g fleur de sel

1. Put water, cinnamon stick, and anise in a pot.

2. In a bowl, combine sugar, glucose powder, dextrose and stabilizer. Rain dry mixture into water mixture while whisking to prevent lumps. Bring mixture to a boil. Remove from heat.

Steep for 30 minutes.

3. Strain syrup into cider and salt. Burr-mix well. Ice bath to chill.

4. Spin in ice cream machine according to manufacturers instructions.

Assembly

Plate elements as desired.

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