Re: browned butter, have you ever tried laminating pastry with it? I once attempted to laminate some sfogliatelle with brown butter and it was v v tricky, I don’t feel like it softens to the same consistency as normal butter so I ended up with uneven lumps. Some of this is probably down to the reduction of water content, so I guess you could weigh the butter first then reweigh after and then add water to reach the previous weight? And then maybe emulsify with a stick blender? My kingdom for a brown butter croissant....
Emily, thanks for your comment. I did try doing it once but I found it so unstable that I strugged to get a good lamination on it. That being said, I tried it once and I was in a rush and it was about 13 months ago so my memory is foggy. I'm experimenting with browning milk powder at the moment and then adding it to things as this should emulate a brown butter flavour. So instead of destabilising the butter and removing the water, perhaps its about making a compound with dried browned milk powder? I'm here on the journey with ya!
For your evaporated milk dilemma, let me recommend Kenji’s mac and cheese. Nothing earth shattering, but super quick and easy. I made it with Munster yesterday. Winning!
Nicola, I am making these today and I have a question about the caramel making process. Why is it that you can stir the sugar here? Is it because you are adding butter? Does that prevent crystallization? Thanks.
Cannot wait to make these! A question about apple / general fruit & veg weights that I always have. When you say 200g apples, do you mean peeled and cored weight? Or before they've been peeled and cored? This one always confuses me!
How did you get your caramel so smooth? Mine is a bit lumpy with the addition of the apple butter. I tried blending everything up, but it still has a bit of texture. Is that how yours was? The tops of the bars just looked nice a smooth :)
If I were to double/triple/etc. the apple butter recipe, would it be a simple doubling/tripling of the metric weights of all ingredients? Or would you hold back some of the salt / vinegar? These are INSANE btw. Thank you for your shamanistic blog, which has been gospel for me for the last year!
After an hour of cooking on low my apples had reduced to 100g and were just a thick muck. I measured everything according to the recipe, but this didn't work for me. Since I've already browned the butter and measured out the shortbread ingredients, I will still give that a try.
Made these as written but with extra browned milk solids as per the chats about forgotten ingredients! Delicious as always. Definitely going to try using the caramel/apple butter as a filling for sweet buns at some point though now I know how it sets.
A really nice fruity twist to a classic. I struggled to get the caramel layer to set though, even with extra freezing after cooling. Too much apple butter perhaps?
Hey Josh! Yes you can peel the apples first. I will add that into the directions.
Perhaps your butter wasn't as reduced as mine? I'm trying to think what would get in the way of setting and all I can think of is additional water content. That being said, the caramel is never SUPER firm. IT won't be hard. Mine was a similar texture to the apple butter itself. Were you able to cut it at all?
Could be an issue with the reduction, will have to consider that for next time.... along with peeling! I was able to cut them, just got a bit messy towards the end 😅. Still taste great though
Re: browned butter, have you ever tried laminating pastry with it? I once attempted to laminate some sfogliatelle with brown butter and it was v v tricky, I don’t feel like it softens to the same consistency as normal butter so I ended up with uneven lumps. Some of this is probably down to the reduction of water content, so I guess you could weigh the butter first then reweigh after and then add water to reach the previous weight? And then maybe emulsify with a stick blender? My kingdom for a brown butter croissant....
Emily, thanks for your comment. I did try doing it once but I found it so unstable that I strugged to get a good lamination on it. That being said, I tried it once and I was in a rush and it was about 13 months ago so my memory is foggy. I'm experimenting with browning milk powder at the moment and then adding it to things as this should emulate a brown butter flavour. So instead of destabilising the butter and removing the water, perhaps its about making a compound with dried browned milk powder? I'm here on the journey with ya!
For your evaporated milk dilemma, let me recommend Kenji’s mac and cheese. Nothing earth shattering, but super quick and easy. I made it with Munster yesterday. Winning!
https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html
Thank you Pete. Looks heaven
I'm salivating just reading this
<3 thank you Sue!! I hope you whip a batch up!
Nicola, I am making these today and I have a question about the caramel making process. Why is it that you can stir the sugar here? Is it because you are adding butter? Does that prevent crystallization? Thanks.
Cannot wait to make these! A question about apple / general fruit & veg weights that I always have. When you say 200g apples, do you mean peeled and cored weight? Or before they've been peeled and cored? This one always confuses me!
How did you get your caramel so smooth? Mine is a bit lumpy with the addition of the apple butter. I tried blending everything up, but it still has a bit of texture. Is that how yours was? The tops of the bars just looked nice a smooth :)
Just in the process of making these :) the apple and brown butter already smells incredible!
However, I don’t have buckwheat flour, would it work the same to sub it with the same amount as regular flour?
If I were to double/triple/etc. the apple butter recipe, would it be a simple doubling/tripling of the metric weights of all ingredients? Or would you hold back some of the salt / vinegar? These are INSANE btw. Thank you for your shamanistic blog, which has been gospel for me for the last year!
After an hour of cooking on low my apples had reduced to 100g and were just a thick muck. I measured everything according to the recipe, but this didn't work for me. Since I've already browned the butter and measured out the shortbread ingredients, I will still give that a try.
Made these as written but with extra browned milk solids as per the chats about forgotten ingredients! Delicious as always. Definitely going to try using the caramel/apple butter as a filling for sweet buns at some point though now I know how it sets.
A really nice fruity twist to a classic. I struggled to get the caramel layer to set though, even with extra freezing after cooling. Too much apple butter perhaps?
Also, should I have peeled the apples first before making the apple butter?...
Hey Josh! Yes you can peel the apples first. I will add that into the directions.
Perhaps your butter wasn't as reduced as mine? I'm trying to think what would get in the way of setting and all I can think of is additional water content. That being said, the caramel is never SUPER firm. IT won't be hard. Mine was a similar texture to the apple butter itself. Were you able to cut it at all?
Could be an issue with the reduction, will have to consider that for next time.... along with peeling! I was able to cut them, just got a bit messy towards the end 😅. Still taste great though
Hello! Is the 400g weight of apples before or after they've been peeled & cored? 🍏🍎
Shortbread smells incredible, can't wait to dig in.