this-is-the-recipe-for-the-best-apple-pie-in-spain-(from-the-madrid-restaurant-carbon)-and-you-will-have-it-ready-in-half-an-hour

This is the recipe for the best apple pie in Spain (from the Madrid restaurant Carbón) and you will have it ready in half an hour

This is the recipe for the best apple pie in Spain (from the Madrid restaurant Carbón) and you will have it ready in half an hour

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This is the recipe for the best apple pie in Spain (from the Madrid restaurant Carbón) and you will have it ready in half an hour

This is the recipe for the best apple pie in Spain (from the Madrid restaurant Coal) and you will have it ready in half an hour We have explained the details of the news, step by step, below. This is the recipe for the best apple pie in Spain (from the Madrid restaurant Carbón) and you will have it ready in half an hour Keep reading our news. Here are all the details on the subject.

This is the recipe for the best apple pie in Spain (from the Madrid restaurant Carbón ) and you will have it ready in half an hour

It is not a complicated cake. In fact, we thought it 48 hours of entering the contest because something more traditional convinced us, “explains Gonzalo Armas. “We got there and saw a lot of chefs with one, two or three Michelin stars and we thought ‘but where are we going to compete’, although we were clear about our idea,” he explains.

To do this , they opened the doors of the Luis Irízar Cooking School, where Armas studied Cooking more than 15 years, and got down to work. “ There are no secrets, not even in the puff pastry. We use a French butter puff pastry “, he comments.

” The only important thing with a purchased puff pastry is that it be of quality and that is given by butter. If you find a puff pastry with 100% butter and without vegetable fats, go for it “, he explains.

” The grace of our cake is that it is between a tarte tatin and the suzette sauce “, he says. “We wanted the apple to be very present because sometimes we forget that the main element is the important one and we want to make it up,” he clarifies.

The apple also matters. “We used a Perlim Golden Rosé because it is fleshy, table, naturally sweet and it holds up well, “he explains. To do this, he has an apple per person, already disheartened.

If you do not have this type of apple, bet on a table apple that is sweet and brown, so that does not fall apart during cooking.

“We make a caramel with the orange juice and the sugar, which melts over low heat, and we add the cinnamon to taste and the drops of Armagnac that we feel like it, “he clarifies. “When everything is well integrated, add the apple into wedges and let it cook a few 15 minutes on low heat “, it indicates.

“It must be a candy where the apple is stewing. You are thinking those twenty minutes so that the caramel does not stick and impregnates the piece of apple with that density “, he continues.

” If we want to make more quantity, we just have to take into account that the sugar must be double that of the juice and that one apple per person must be calculated “, explains.

“With the oven preheated to 150 º degrees, we put the puff pastry when there are ten minutes until the apple is ready. We cook it and, when we have half an hour of the apple, we remove it from the oven “, he adds.

Once outside, the puff pastry is cut into rectangles that allow to put the six apple ‘segments’, it is salted and served directly.