30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Giant Fried Apple Ring Stack
Giant Fried Apple Ring Stack
Giant Fried Apple Ring Stack
⏱1h 30m
👥4
🔥850 cal
Hard
🍽️French
A sophisticated take on the classic, featuring a delicate apple ring, a rich crème anglaise infused with bourbon and vanilla bean, and crunchy candied pecans.
A sophisticated take on the classic, featuring a delicate apple ring, a rich crème anglaise infused with bourbon and vanilla bean, and crunchy candied pecans.
Core the Apples and cut into 1/2-inch thick rings. Toss with Lemon Juice to prevent browning.
In a medium bowl, whisk together the Batter ingredients until smooth. Let rest for 15 minutes.
Prepare the Crème Anglaise: In a saucepan, combine the Heavy Cream, Milk, Sugar, and Vanilla Bean (pod and seeds). Bring to a simmer.
In a separate bowl, whisk together the Egg Yolks. Slowly temper the yolks with the hot cream mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Strain through a fine-mesh sieve. Stir in the Bourbon and chill completely.
Make the Candied Pecans: In a small skillet, combine the Pecan Halves, Maple Syrup, and Sea Salt. Cook over medium heat, stirring constantly, until the syrup is caramelized and the pecans are coated. Spread on parchment paper to cool.
Heat about 2 inches of Grapeseed Oil in a large, heavy-bottomed pot to 350°F (175°C).
Dip each Apple ring into the Batter, ensuring it's fully coated. Carefully place into the hot oil, frying for 1-2 minutes per side, until golden brown and crispy.
Remove the fried Apple rings and place them on a wire rack to drain excess oil.
To serve, place a dollop of Crème Anglaise on each plate. Arrange the fried Apple ring on top and garnish with Candied Pecans.
Ingredients
4
22Honeycrisp Apples
1 tbsp15 mLLemon Juice
1 cup128 gCake Flour
1/2 tsp2.5 mLBaking Powder
1/4 tsp1.25 mLSalt
1/2 cup120 mLSparkling Wine - Dry
11Large Egg Yolk
1 cup240 mLHeavy Cream
1/2 cup120 mLWhole Milk
1/4 cup50 gGranulated Sugar
11Vanilla Bean - split and scraped
2 tbsp30 mLBourbon
44Egg Yolks
1/2 cup60 gPecan Halves
2 tbsp30 mLMaple Syrup
1/4 tsp1.25 mLSea Salt
Grapeseed OilAs needed- for frying
Equipment
Large pot
Wire rack
Mixing bowls
Whisk
Saucepan
Fine-mesh sieve
Skillet
Thermometer
Instructions
Core the Apples and cut into 1/2-inch thick rings. Toss with Lemon Juice to prevent browning.
In a medium bowl, whisk together the Batter ingredients until smooth. Let rest for 15 minutes.
Prepare the Crème Anglaise: In a saucepan, combine the Heavy Cream, Milk, Sugar, and Vanilla Bean (pod and seeds). Bring to a simmer.
In a separate bowl, whisk together the Egg Yolks. Slowly temper the yolks with the hot cream mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Strain through a fine-mesh sieve. Stir in the Bourbon and chill completely.
Make the Candied Pecans: In a small skillet, combine the Pecan Halves, Maple Syrup, and Sea Salt. Cook over medium heat, stirring constantly, until the syrup is caramelized and the pecans are coated. Spread on parchment paper to cool.
Heat about 2 inches of Grapeseed Oil in a large, heavy-bottomed pot to 350°F (175°C).
Dip each Apple ring into the Batter, ensuring it's fully coated. Carefully place into the hot oil, frying for 1-2 minutes per side, until golden brown and crispy.
Remove the fried Apple rings and place them on a wire rack to drain excess oil.
To serve, place a dollop of Crème Anglaise on each plate. Arrange the fried Apple ring on top and garnish with Candied Pecans.
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