{"id":4845,"date":"2011-12-16T15:42:32","date_gmt":"2011-12-16T23:42:32","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=4845"},"modified":"2012-03-04T11:31:57","modified_gmt":"2012-03-04T19:31:57","slug":"pas-de-deux-douillons-aux-pommes-apples-in-nightdresses","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/pas-de-deux-douillons-aux-pommes-apples-in-nightdresses","title":{"rendered":"Pas de Deux: douillons aux pommes (apples in nightdresses)"},"content":{"rendered":"

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\"douillons<\/a><\/p>\n

Pas de Deux: douillons aux pommes <\/em>(apples in nightdresses)<\/strong><\/span><\/p>\n

Like many people this time of year, one of the traditions in my family is to attend a performance of The Nutcracker.<\/em>  In sum, it is a story of a young girl, Clara, who is given a nutcracker as a Christmas gift. The nutcracker turns into a Prince who takes Clara to the Kingdom of  Sweets where the Sugarplum Fairy and various treats (Spanish Chocolate, Peppermint Candy, etc.) perform for Clara (still in her nightdress) and the Prince. At the end, the Sugarplum Fairy and her Cavalier perform the Grand Pas de Deux<\/em> (\u201csteps of two\u201d). As I watched the Pas de Deux<\/em>, I thought of … food. The combination of a kingdom filled with dancing culinary specialities, Clara\u2019s nightdress, and the \u201cdeux<\/em>\u201d (the collaboration of two) reminded me of the French classic dessert douillons<\/em> <\/em>aux pommes<\/em><\/span> (apples in nightdresses). Inspired by the ballet, douiillons<\/em> <\/em>aux pommes<\/em><\/span> is this week\u2019s simple pleasure.<\/span><\/em><\/span><\/p>\n

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Douillons aux pommes<\/em><\/span> is popular in the Normandy region of France (which is no surprise because when you live in a region that is full of apple orchards, you create numerous ways to prepare them). <\/span>Douillons aux pommes<\/em><\/span> is really its own Pas de Deux<\/em> because it combines two very different ingredients – buttery puff pastry and whole, juicy sweet apples – which together make something wonderful.<\/span><\/p>\n

\"Apple<\/a><\/span><\/p>\n

The recipe is simple and perfect for this cold weather. You partially cook the apples on the stove in some butter and sugar creating an apple-infused caramel and then wrap the apples in puff pastry and bake them. The pastry shell traps the moisture from the apples (so they cook further) and when you cut  it open, the apple-caramel aroma and steam escape the flaky shell and fill the chilly air.<\/span><\/p>\n

You can make the dessert a little more fancy by stuffing the cored interior with things such as currants, raisins, or cheese (brie and camembert work well). If you do, add the stuffing to the apple centers after you braise them on the stove and place a piece of the apple (which you removed when coring the apple) to the apple base so the stuffing does not run out of the bottom and make your pastry a mushy mess. Serve the apples with the extra caramel sauce or serve them with ice cream if you choose (but they are great without the embellishment).<\/span><\/p>\n

Keep in mind that when you bake food  wrapped in puff pastry, moisture is your enemy so you need to take steps to be sure that the pastry dough cooks. First, I find it best to use smaller apples (about 2\u00bd inches in diameter is a good size) because less moisture is involved (it is also a good size for dessert). Second, do not overlap the dough when you wrap the apple otherwise the inside layer may not bake and you will have raw dough. Third, cut darts in the dough and remove extra dough which will minimize, if not eliminate, the raw dough danger.<\/span> <\/p>\n

\"Apple<\/a><\/em><\/span><\/span><\/p>\n

Douillons aux pommes<\/em><\/span> are simple and fun to make and may just inspire you to play some Tchaikovsky and pli\u00e9, piqu\u00e9, <\/em>and  pirouette <\/em>your way throughout the kitchen knowing that your dessert  — this Pas de Deux <\/em>on a plate  — will no doubt send your family and guests to bed with \u201cvisions of  Sugarplum fairies dancing in their heads.\u201d<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit !<\/em> <\/em><\/span><\/p>\n

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LM<\/span><\/p>\n

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\"\"<\/a> <\/p>\n

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\"Apple<\/a><\/p>\n

douillons aux pommes <\/em>(apples in nightdresses)<\/strong><\/span><\/p>\n

 stats:<\/span><\/p>\n

serves 4<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

1-2 sheets of frozen puff pastry, thawed in the refrigerator<\/span><\/p>\n

water as needed
\n<\/span>juice from 1 lemon
\n<\/span>4 small  apples (gala, fuji, reine des reinettes, or jazz)
\n<\/span>3 tablespoons unsalted butter
\n<\/span>4 tablespoons light brown sugar
\n<\/span>1 tablespoon water
\n<\/span>1 tablespoon Calvados (optional)
\n<\/span>pinch of fleur de sel
\n<\/span>1 egg, mixed<\/span><\/p>\n

 how to<\/span><\/span>:<\/span> <\/p>\n