Desserts

Mirror Glazed “Apple Pie”

November 14, 2016

Mirror mirror on my plate, how must you resist your delicious fate? Hehehehe…I had to go there and I went there and it’s done. Mirror glazing is such a fun process that is VERY easy to do once you master your glaze making skills. I think I might even glaze my breakfast tomorrow…Anyways, I hope you all enjoyed this “apple pie” inspired dessert and it might help you rethink some of those old tired holiday desserts that we’ve all had a zillion times even though I’ll still have them this year too, but you know what I mean.

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In a baking dish or pan, add 1/4 cup of cold diced butter…

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…3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon, 1 tsp of ground nutmeg…

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…and 3/4 cup of flour.

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Using a fork or your hands, mash the ingredients together until you have small, but incorporated clumps. Transfer to a 350°F oven and bake for 15-20 minutes, stirring occasionally.

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In a separate pan, begin making the apple pie filling by peeling, coring, and dicing 2-3 honey crisp apples.  Add to a buttered pan on high heat…

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…along with 3-4 tbsp of brown sugar…

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…and 2 tsp of salt.

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Cook for 5-7 minutes, occasionally stirring.

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Once the apples are tender, add 1 tbsp of cornstarch. Give this a quick stir and cook for an additional minute. Remove from heat and set aside.

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Once the crumble is done baking, remove it from the oven and break apart into finer clumps.

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Using a small mold, press in one layer of crumbles…

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…one layer of apple pie filling…

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…followed by another layer of crumbles.

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Gently compact and transfer to the fridge and allow to set up for 45-60 minutes.

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Whip up a simple brown sugar and vanilla whipped cream (1 cup heavy cream, 4 tbsp brown sugar, 1 tbsp vanilla extract—whipped).

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Using a larger mold than before, fill your mold about 3/4 of the way up with the freshly whipped cream.

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After you’ve removed the apple pie fillings from molds, gently press one filling into each of the whipped cream filled molds.

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Gently smooth off the bottom of the molds and transfer to the freezer to set up for 1 hour.

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When the “apple pies” are almost set up, begin making the glaze by carefully and precisely adding 150g cold water…

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…300g glucose (corn syrup)…

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…and 300g sugar to a small sauce pan.

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Stir and bring to a boil. Once it reaches a boil remove from heat.

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In a separate bowl add 200g white chocolate…

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…and 200g sweetened condensed milk.

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In another small bowl add 120g water and 20g powder gelatin.

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Give this a quick mix and let rest for a few minutes.

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Once the gelatin mixture has thickened up, add it to the hot syrup in the sauce pot.

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Give the mixture a quick stir until completely incorporated.

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Add the heated liquid over the white chocolate mixture.

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Using a hand blender (or next best thing) incorporate the mixture until it is completely emulsified.

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Strain into a bowl using a fine strainer.

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Cover in plastic wrap (making sure the wrap is touching the top layer of the glaze—prevents a top skin from forming), and transfer to the fridge until needed.

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Once ready to glaze, transfer most of the glaze to a sauce pan on low heat and bring up to 75°F—reserving a small amount for an optional decorative finish.

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Food coloring is also optional.

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Pop the frozen apple pies out of the molds and place them over a baking sheet topped with a wire cooling rack.

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Pour a small amount of glaze onto each half sphere.

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I played around with a drizzle of uncolored glaze, but this is entirely optional and purely cosmetic.

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When they’re all coated with the glaze, transfer them to the freezer to set up for 1 hour.

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When you’re ready to dig in, remove them from the freezer and transfer them to a cool work surface.

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Coat the outside of the glazed apple pie domes with a little bit of the cinnamon crumble and ENJOY! 

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[amd-zlrecipe-recipe:97]
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| Top Left: Marble Pastry Slab | Top Middle: Silicone Half -Sphere Mold | Top Right: Silicone Cube Mold |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: All-Clad Non Stick Fry Pan | Bottom Right: All-Clad Fry Pan |

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  • I love byron November 21, 2016 at 2:01 am

    is there leftover glaze after you glaze all 6?