Apple Strudel by Norbert Niederkofler
An exclusive apple strudel recipe, shared by chef Norbert Niederkofler: a traditional dessert recipe, revisited by the chef at St.Hubertus restaurant in Italy
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Cooking tools:
- Sorbet machine
- Vacuum sealer
- Whipping siphon
- Dehydrator
- Immersion blender
- Blender
- Silicone baking mat
- Piping bag
- Microwave
- Kitchen scale
- Hand mixer
- Fine-mesh sieve
- Stove
- Oven
- Freezer
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Baking sheet
- Chef's knife
- Cutting board
- Freezer container
- Plate
- Measuring cup
- Measuring spoon
- Refrigerator
- Ladle
Ingredients
- Water: 2 dl
- Sugar: 70 g
- Glucose: 15 g
- Granny smith apples: 260 g. de-cored. skin still on
- Ascorbic acid: A pinch
- Granny smith apples: 1
- Green apples: 4 thin sclices
- Sugar syrup: 1 dl. 1:1
- Egg whites: 200 g
- All purpose flour: 20 g
- Almond praline: 150 g
- Whipped cream: 100 g
- Custard: 200 g
- Milk: 200 g
- Sugar: 40 g
- Egg yolks: 40 g
- White flour: 15 g
- Vanilla extract: 1/4 stick
- Butter: 50 g
- Almond flour: 50 g
- Brown sugar: 50 g
- All purpose flour: 50 g.
- Green apple juice: 450 g
- Gelatin: 4 sheets
- Sugar syrup: 75 g
- Green apple juice: 500 g
- Glucose: 50 g
- Soy lecithin: 4 g
- Pine nuts
- Raisins
- Mint
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