【アップルパイ】パティシエが教える 失敗しない Apple Pie

【アップルパイ】パティシエが教える 失敗しない Apple Pie

Hi, I ’m Masayoshi Ishikawa. Delicious apples are coming out one after another, so I
would like to make an apple pie. This time, I want to make the pie as delicious as possible
and simplify the method of making it.
It looks a little rustic or homely, but knead the pie and do it with how to make a pâte
brisee.
Of course, you can use commercially available frozen
pie dough. Now it’s time to prepare the puff pastry.
First, cut the butter into cubes of about 1 cm and cool it
in the freezer together with the cake flour and bread flour. Let it cool for about 30 minutes to 1 hour. Next is the preparation of apples. Peel the apples, remove the core, cut them into combs, put
them in a bowl, and freeze them. Freeze completely.
This time, I will heat the apples in the microwave without
sautéing or baking them in the oven. Let’s make a puff pastry.
Premix the liquid used for the puff pastry. Mix the egg yolk with milk about twice, then mix with sugar
and salt. Just mix it. Put frozen butter, cake flour, and cake flour in the hoopro
and mix them. In terms of time, about 20-30 seconds is fine. I think it looks a little grainy and yellowish. Pour it into a bowl, dent the middle a little and pour the
liquid you mixed into it. Sprinkle the surrounding powder on the liquid and then mix
it like cutting. At the beginning of mixing, it is divided into a part
containing liquid and a powder, but the number of particles
containing only powder decreases, and the whole becomes
gradually becoming particles containing liquid. Then, compact it from above, divide it in half, put the half
on the other and compact it. Do that several times and put
the whole thing together. The last remaining grains can be gathered together or
attached to a large dough. Since you need two pieces of dough, top and bottom, divide
the dough into two pieces and stretch them. To stretch the dough into a round shape, it is best to roll
the dough in small steps. If you stretch it, it will become a distorted circle, but if you move the rolling pin toward the place where you
want to collect more dough, it will become round. The thickness is as thin as possible, and I think it can be
up to about 2 mm. After stretching it, put it on a plate and cool it in the
refrigerator. I think it’s enough to cool it for about an hour or more. The purpose of cooling is to cool the butter of the dough
and reduce the shrinkage force when baking. Now, take the apples out of the freezer and heat them in the
microwave from the frozen state. Heat at 500w for 25 minutes. Now let’s make almond cream while heating the apples. Sift the powdered sugar and almond poodle into the butter
and mix. Mix this until it is no longer powdery. Mix the eggs in 3 portions. Finally, sift the cake flour and mix gently to finish. Put this in a piping bag and leave it at room temperature. When the apples are heated, open them in a colander and
separate them into juice and pulp. This time it is for 4 apples, but if the number of apples is
small, shorten the heating time a little. What was frozen once this time is that by freezing, the
water in the cells of the apple is expanded and the cell
membrane is broken, making it easier to soften when heated. After heating for 25 minutes, the center is boiled down, but
the surroundings are still in shape. This condition is wonderful. Let’s put honey in a pan and make a caramel sauce that goes
well with apples. When the honey boils, a lot of bubbles come out, but the
bubbles gradually become colored and smoke rises. When that happens, add butter, and when it melts, add the
apple juice and boil it down. After boiling again and 13-15 minutes on medium heat, the
foam will change. At first it was a big bubble, but it becomes a small bubble. When that happens, pour the sauce towards the pulp of the
apple and mix gently. If you stir it too vigorously, the flesh that remains in
shape will also collapse, so it is good if the sauce does
not mix completely with a feeling of unevenness. Be cool to room temperature. Let’s combine the parts to make an apple pie.
This time I
will mold it with a pie plate. If you don’t have a mold, you can mold it directly on the
baking paper. Peel the stretched and sufficiently chilled puff pastry from
the paper and cut it slightly larger than the puff pastry. If you want to mold without a pie plate, you can make it
bigger. Sprinkle a spray of mold release oil on the pie plate. Place the pie on the plate and spread it according to the
corners. If the center is off the way, you should correct it. Squeeze the almond cream in the center. Put an apple on it. This time, I made both the boiled apples and the apples that
keep their shape because I can enjoy the flesh of the
apples and the boiled apples are buried between the flesh to give a
sense of unity. It goes well with the pie. When the apples are piled up, lightly shape them and lightly
apply water to the place where the upper and lower doughs
are to be glued. After applying it, put the dough on it and attach the edges
to prevent air from entering as much as possible. Press the top and bottom fabrics to make a strong bond. You can also lightly press the edge with a fork to attach
it. Apply an extra amount of whole egg to the whole and complete
the molding. If you bake it immediately as it is, if there is a lot of
water for adhesion, the contents will pop out from there, so if you leave it in the refrigerator for 2-3 hours in this
state, let the water dry and then bake it will not fail. Make an air hole in the middle of the pie. The oven should be heated at 170 ° C for 55-60 minutes to
give the pie a delicious color. Like this. Let’s cut it. Look, the clogging of the contents and the ratio of the pie
are beautiful. Let’s eat. I can see the juiciness just by holding it. Apples are very delicious. The pie is also made with a puff pastry, so it’s really
delicious, and it’s stretched thinly, so it feels like it’s gone with
the apples in your mouth. This time I made a kneaded pie, so I didn’t clean the
surface so much, but I think that if you fold this pie in
three and stretch it twice, it will be more beautiful.

見た目は家庭風だけど、美味しいレシピを出来るだけ簡単に作れるようにしました。
もし、お手間をかけられるなら、作ったパイを3つ折り2回すれば、見た目も綺麗なパイに作れると思います。

オンラインショップを開設しました！
https://shop.masayoshiishikawa.com/
「スーパーミルキーチーズケーキ」が絶品なので、ぜひ正解の味を味わってみて下さい。

コンテスト最優秀賞シェフパティシエが失敗しないスイーツの作り方を教えます。

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—–
Music : Those Were the Days by DanielRobinson
(Artlist.io)
2ヶ月間無料トライアル中
https://artlist.io/The-763169
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使用している器具材料：
・下村工業 ピーラー 食洗機対応 PGS-04
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・よつ葉発酵バター　450g（食塩不使用）ｘ3個セット　冷蔵
　https://amzn.to/3DyREqH

・セルマランドゲランド ゲランドの塩 (顆粒) 1kg
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・アーモンド パウダー プードル キャンポス社 1kg 皮無し
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・強力粉 スーパーカメリヤ パン用小麦粉 2.5kg
　https://amzn.to/3cu6Glu

0:00 アップルパイの作り方について
0:29 パイ生地、りんごの下準備
1:20 パイ生地の作り方
3:49 パイ生地の伸ばし方
4:46 リンゴの加熱方法 part 1
4:59 アーモンドクリームの作り方
6:24 リンゴの加熱方法 part 2
7:02 キャラメルソースの作り方
8:40 アップルパイの成形
11:08 アップルパイの焼き方
11:54 食べます
13:00 レシピ

材料
●Φ15cm(6inch) H4.5cm(1.77inch) １台●
[ パイ生地 – Short crust ]
発酵バター 180g
薄力粉 90g
強力粉 90g
卵黄 7.5g
牛乳 60g
グラニュー糖 3g
海塩 仏ゲランド産 4.5g

[ アーモンドクリーム – Almond cream ]
発酵バター 25g
粉糖 25g
アーモンドプードル 25g
全卵 25g
薄力粉 2.5g

[リンゴキャラメル – Apple caramel ]
リンゴ 4個
はちみつ 120g
発酵バター 40g

違うサイズで作りたいときは：
15cm(5号)→18cm(6号)=1.5倍
15cm(5号)→21cm(7号)=2.25倍
15cm(5号)→12cm(4号)=0.67倍

15cm(6inch)→18cm(7inch)= ×1.5
15cm(6inch)→21cm(8.2inch)= ×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67

石川の欲しいものリスト
https://www.amazon.jp/hz/wishlist/ls/3HKKJJLAMQ7MJ/

———-

※上記製品等リンクURLはAmazonアソシエイトのリンク、Artlist Referral Programを使用しています。

パティシエが美味しいキレイなケーキを作るのは当たり前です。
しかし、大切な方のために作った気持ちの入ったケーキには、全くかなわないと思っています。
大切な方へ作るケーキ、失敗しないように教えます。

パティシエとしてホテルニューオータニで８年間修業後、シェフパティシエ・工場長・専門学校講師・コンテスト最優秀賞・商品企画・ブランディング等、パティシエ歴２６年で得た様々な経験を元に、スイーツの作り方に関すること等を教えるパティシエです。
神戸のマカロンブランド「グラモウディーズ」シェフパティシエを５年半勤め、２０１８年１０月退職しフリーパティシエとして活動を開始しました。
現在は企業様の顧問として経営改善や商品開発等をしたり、店舗開発のお手伝い、セミナー等をしています。
2021年3月、沖縄那覇市にGOLDWELL開店。
建築とジムで踊る(休憩中)ことが大好きです。

株式会社ピエラピエール 代表取締役 シェフパティシエ 石川 マサヨシ
https://pierreapierre.com/

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