Triple Apple Vol Au Vent – Kitchen Alchemy
Indulge in triple apple vol au vent filled with sweet apple curd, topped with fireball ice cream and sour apple crisps. Perfect for wow-worthy desserts!
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Rapid caviar maker
- Griddle
- Blender
- Cookie cutter
- Rolling pin
- Strainer bag
- Offset spatula
- Pastry brush
- Silicone baking mat
- Kitchen scale
- Oven
- Freezer
- Stove
- Baking sheet
- Mixing bowl
- Saucepan
- Pot
- Whisk
- Fork
- Airtight container
Ingredients
- Quick Puff Pastry
- or Purchased
- 1 Egg
- 120g (6 ea) Large Egg Yolks
- 315g (2 ea) Apples, Quartered, Seeds and Stems Removed
- 100g (3 ¼ oz) Water
- 175g (¾ cup & 2 Tbsp) Sugar
- 3 Sheets Perfectagel Silver Gelatin
- 226g (2 sticks) Butter
- 7.5g (1 1/2 tsp) Salt
- 1.5g (½ tsp) Malic Acid
- 675 g (4 ea) Granny Smith Apples, cut into ⅛’s, skin on, seeds removed
- 30g (2Tbsp) Water
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