Aka "Brown butter buckwheat salted caramel apple bars"
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....
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!
I'm salivating just reading this
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?