“Candied Apple” from The French Laundry Cookbook by Thomas Keller

Ingredients

• ⅔ cup uncooked farina, such as Cream of Wheat (10-minute cooking)
• ½ teaspoon salt
• ¼ cup all-purpose flour
• 2 tablespoons (1 ounce) unsalted butter, at room temperature
• ¼ cup milk
• ⅔ cup mascarpone
• ¼ cup sugar
• Cinnamon sugar: 3 tablespoons sugar mixed with ¼ teaspoon ground cinnamon
• 1 large egg, beaten for egg glaze
• 10 large egg yolks
• 4 ounces Puff Pastry
• ½ cinnamon stick
• 1 star anise
• 2 allspice berries
• 3½ cups water
• 1 cinnamon stick
• 4 cups Poaching Liquid
• 4 cups apple juice (from about 8 Golden Delicious apples; or store-bought)
• 2 cups milk
• ¾ cup sugar
• 2 cups heavy cream
• ¼ vanilla bean, split
• 1 cup panko (Japanese bread crumbs; see Sources) or dried bread crumbs, finely ground in a blender and sifted through a medium-mesh sieve
• About 3 cups canola oil, for deep-frying
• 5 large Golden Delicious apples