Soft aromatic apple with a heart of chocolate covered with flaky puff pastry. I bet you you can’t refuse this dessert !
My mother is an artist and she is so very generous and encouraging. It is so important for an artist to receive positive reinforcement. It is just not positive comments but recommendations, suggestions and mentoring. As an adult I thought that was how most people are (I live in a bubble)…hardly. Sometime you do meet people who are far from encouraging. Influenced by my upbringing, I would always take the ‘critique’ with grace; almost second guessing myself. It took a while but eventually I figured, not everyone is generous with their words. Through blogging I have met some amazing people, who have critiqued my work not me, who have given me input on how I can better my craft not my being. Their generosity has touched my life and certainly made me better. I really want to thank all of you for being in my life and making it beautiful. This one for you guys!!!
In other news, I had my Oprah moment when Sumana Mukherjee tweeted about my work in Monica’s book, ‘ A life of spice’ - read here . Mint is a leading Indian publication and the book got great reviews (happy dance).
A few weeks back I had a picture of me peeling a potato with a pairing knife. A lot of my friends on Facebook asked me if I use a peeler Lol ! I really don’t, I prefer a pairing knife, don’t ask why, it’s just me. So here is a fun video of me peeling an apple for the pastry. This one is for my friend Dolphia, she wanted me to document the process. I have never uploaded a video, this is my first, so I hope this work. Let me know if it does not.
I really want to see what happens when I cut the pastry into half….
4 apples (I used gala)
1 sheet of ready puff pastry thawed
4 tbsp brown sugar
2 sage leaves finely chopped OR 1/2 tsp cinnamon
4-6 bitter-sweet chocolate squares
Preheat oven to 300F
In a bowl take brown sugar and add finely ( v v fine) chopped sage leaves or cinnamon powder.
Peel the apples and cut it laterally (from Side to side) a little above the mid point. The apple is now in 2 circular parts. The part that has the seed, scoop out the insides, so NOT to make hole in the bottom. Fill the whole with 1 chocolate and brown sugar mixture. Cover it with the upper part.
Cut puff pastry into strips. (use pizza knife, it’s easier). Not cover the apple with the strip, going in circular motion. If it is not sticking to the apple, brush a little water.
Make 2 leaves shape from the puff pastry and add it by the stem.
Make an egg wash - 1 egg plus 1 tbsp water.
Brush the apple pastry with the egg wash.
Bake for 45- 50 min till the puff pastry is golden brown.
Here is my hand at some freehand doodling. Painted this chalk board and could not stop myself from doodling.
Also thanks to all my friends on Facebook who gave me their input on the image below. Appreciate all your inputs. I agree my paisley doodle demands more attention than the pastry, I love to experiment and even if it means it does not work :) Sometime in pursuit of thinking out of the box I forget the basics. Enough for today and rest in my next. Thanks again!