Apple Crumble (Reinvented)

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Apple Crumble (Reinvented)

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Ingredients

Caramelised Spices Apples:
500 gr apple
200 gr Sugar
5 gr cinnamon powder
3 gr Ginger powder
0.5 gr clove powder
2 pcs star anise
1 pcs vanilla pod
Almond-Cinnamon Streusel:
200 gr Sugar
200 gr Flour
200 gr ground almonds
200 gr unsalted butter
10 gr cinnamon powder
1 punch Salt
Burn Apple Purée:
500 gr apple
Vanilla Crème Anglaise Foam:
250 gr Milk
250 gr double cream
200 gr egg yolk
100 gr Sugar
1 pcs vanilla pod
  • Medium

Ingredients

  • Caramelised Spices Apples:

  • Almond-Cinnamon Streusel:

  • Burn Apple Purée:

  • Vanilla Crème Anglaise Foam:

Directions

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Thrilled to share a reinvented recipe of the classic apple crumble by Oana Florentina Ciobanu, a super-talented Romanian pastry chef, who’s currently calling London, UK her home.

You can enjoy the real deal made Oana at the Turnips Borough Market in London’s iconic Borough Market. Also make sure to follow Oana on Instagram for more amazing desserts. 

How to Make the Caramelized Spiced Apple:

  1. Start by peeling and cutting the apples into cubes.
  2. In a saucepan, make a dry caramel with the sugar.
  3. When the sugar melts and has a nice caramel color, add the apples, spices, and vanilla pod.
  4. Cook the apples.
  5. Last add the cornflour mixed with a bit of water, mix well, and cook for few more minutes.

How to Make the Almond-Cinnamon Streusel:

  1. Heat the oven to 160 C.
  2. Sift all the dry ingredients together.
  3. Put the butter and sugar into the mixer bowl mix them with the paddle.
  4. Slowly add the dry ingredients and mix until it becomes a dough.
  5. Wrap it in a cling film and store in the refrigerator for at least 4 hours before cooking it.
  6. Cut into 2/3 mm cubs or you can use a grater.
  7. Cook at 160 C for 8-10 minutes.

How to Make the Burn Apple Purée:

  1. Peel and clean the apples. Cut them in half.
  2. Put them in an oven tray and cook at 200 C until the apples are cooked and lightly burnt.
  3. Transfer the apples to a food processor and blitz them.
  4. Put the purée in a pastry bag.

How to Make the Vanilla Créme Anglaise Foam:

  1. In a saucepan, put the milk, the double cream, and the vanilla pod and bring to 35 C
  2. In a bowl, mix the egg yolk with the sugar.
  3. When the milk and double cream is 35 C, start to slowly add the mix over the yolk and sugar and mix well.
  4. Return to the pan and cook until 82 C, mixing well with a silicone spatula or whisk.
  5. Pass the cream through a sieve into a bowl and cool down in iced water.
  6. When the cream is cold, add in the syphon and charge with 2 syphon chargers. Keep in the refrigerator.

If you are making this at home, you will need a thermometer, a syphon, syphon chargers, and pastry bag. Without a syphon, you won’t get a good foam.

 

Apple Crumble
Apple Crumble
Apple Crumble
Apple Crumble

 

Oana Florentina Ciobanu

Oana Florentina Ciobanu is the Head Pastry Chef at Turnips restaurant, located in London's iconic Borough Market. She graduated from the Pastry and Confectionery School at IEK PRAXIS in Greece in 2014. She then worked together with Mimikou Alexandra and Dimitris Chronopoulos, chef pâtissier chocolatier of Valhrona, in Greece and Kuwait. She then moved to London and worked at Michelin-starred City Social London prior to taking on taking the role as Head Pastry Chef at Turnips. She does not know what the future holds for her, but at the moment she is enjoying her work and wowing customers with amazing pastry.

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