27 mai 2009
Strudel aux Granny Smith et noix de pécans ou le DARING BAKERS du mois de MAI
Je fus agréablement surpise de découvrir le défi du mois de mai du club des daring bakers et j'ai nommé le strudel aux pommes.
C'est un défi de taille car je n'ai jamais osé faire la fameuse pâte a streudel qui demande patience et minutie lors de sa préparation (surtout au moment de l'étier afin de la rendre la plus fine possible.
J'ai adapté la version proposée par les DB avec les ingrédients que j'avais sous la main ( pommes granny smith et noix de pécans) pour le reste j'ai suivi la recette à la lettre.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers
La chapelure dorée au beurre et la boule de pâte
Les noix de pécans hachés
Recette:
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
Avant d'aller au four
Une photo après cuisson...avec du sucre glace
Un peu plus près
Encore
Bon assez de photos...dégustons!!!
Je dois avouer que j'ai adoré le goût de mon strudel maison et j'ai l'intention d'essayer d'autres variantes (cerises, fromage blanc) une fois que je sais comment m'y prendre.
Commentaires
Beautiful job, from the strudel to the photos! Everything looks wonderful!
C'est superbe Anna ! En plus, on a le droit à la confection étapes par étapes !
Beau travail :)
Wonderful photos
What wonderful photos I like all those shadows. Your pastry looks so thin and flaky. Granny smith apples and pecans. Good to hear you loved it and that you will doing some more. Excellent job on this challenge. Cheers
C'est superbe!!!vraiment magnifique!!! cela me fait bien envie!!! Bravo, je note cette recette...Bises
felicitation pour la pâte maison !
il est joli , Anna , j'ai bien envie d'en prendre un petit bout .
Super beau ton strudel! J'adore les photos, et l'ajout de sucre sur le dessus le rend encore plus gourmand!
Miam!! Ce strudel est très alléchant:) xxx
Great job on your challenge and the strudel looks so delicious. The pictures are awesome too!
Ton strudel est tres jolie! Bien!
Bravo Anna! Le struedel est tres beau. Les photos dans la lumiere du soleil sont tres, tres jolies aussi.
Podziwiam :)
bo chcialo Ci sie samej zrobic i przede wszytkim rozwalkowac cinko ciasto :)
Hmmmm... zglodnialam!
YUM, looks amazing! :)
Bravo!
What a great job you did :) Your strudel looks great - and I can see you stretched your dough really thin ;)
Ta pâte a l'air extra et cette version su strudel, fameuse !
Beautiful!
bravo à la pâtissière!!
Bravo c'est très réussi et tes photos sont très belles et appétissantes!
Yum!
Great job on this month's challenge!
Superb!Wonderful job. Glad you liked it.Great photos.
Bravo, ta pâte a l'air parfaite. J'en ai fait une fois avec un ami, nous l'avons étirée sur une grande nappe blanche, depuis, je n'ai pas osé en refaire seule!
Looks delicious! Fantastic job.
Les photos sont vraiment magnifiques! Il a l'air tout à fait délicieux... Félicitations!
Je l'adore au fromage blanc mais ici, tu nous a fait une vraie tuerie ! ;o)
Bisous
Hélène
Déjà cuisiné j'en prendrais bien un morceau. Il a l'air très bon.
Super et alléchant, Anna! Ça donne envie de se lancer :-)
Ah Anna, il est superbe ton strudel. J'aime aussi particulièrement ta photo mi ombre mi lumière.
Ici, nous avons la chance d'avoir l'Allemagne à 35 km et de très bons strudels (moi, qui n'aime pas faire de la patisserie lol)
Bon week end
ooooooh! il doit être excellent en plus d'être bon! biises micky
Wonderful step by step pictures! Your strudel turned out just perfect!
Huuuummmm
Miam miam...
Simple mais délicieux, j'en suis certain!
Bonne journée.
Yann
Bonjour Anna!
Chapeau pour la pâte!! j'essayerai pendant les vancnces d'été!
iza:)
Ton strudel est superbe et très réussis! Je salive...
Bises,
Rosa
Mon premier strudel j'ai trouvé pas assez cuit et je n'ai plus jamais essayé... mais là tu me donnes envie!
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