Be adventurous in the kitchen is a plus, but knowing simplicity remains a force.
And so I present to you the timeless classic but Apple Pie!
I always had a preference for the puff pastry to swing with the fondant of apples. A paste
house is on rigor, but good for working girls we allow the dough ready made.
Then success is played on the choice of apples, and slice.
I prefer the Royal Gala, they remain firm and have a nice sweet taste, some prefer the golden apples firmer or more gray prepared
cooking I found this link which will answer all those questions about the apple pies ...
http://www.tarteauxpommes.net/pommes-pour-tarte-aux-pommes.htm
then the recipe is simple: peel apples, cut into four and with a fine blade to slices of 2 mm maximum , place the apples as close to each other by turning your flat, because the reduced cooking apple and therefore beware of holes!
some choose a pastry-based sauce, you can combine the banana to remove acidity, ginger to the exotic honey to caramelize, this week, I've created a paste made from almonds
an egg 65 g almonds, butter, sugar and a tablespoon of cream
I also add a dozen chocolate drops.
Of course the purists will say that this is not an apple pie but after all, I do what I want with my apples!
Bon ap! and happy holidays to all!
