Toffee Apple Pain Perdu Recipes

TOFFEE APPLES, PAIN PERDU AND HAZELNUT ICE-CREAM

Steps:

• For hazelnut ice-cream, preheat oven to 180C. Roast hazelnuts on a tray until golden (8-10 minutes). Transfer half to a saucepan with milk, bring just to a simmer over medium heat and stand until infused (1 hour). Peel remaining hazelnuts, finely chop and set aside. Whisk yolks and sugar in a heatproof bowl until pale. Strain hazelnut milk into a clean saucepan (discard hazelnuts), add cream, bring just to the boil and pour over yolk mixture, whisking to combine. Return mixture to pan and stir continuously over low heat until mixture coats the back of spoon thickly (8-10 minutes). Strain into a bowl placed over ice, stir occasionally until chilled. Freeze in an ice-cream machine according to manufacturer's instructions. Stir through chopped hazelnuts (reserving 2 tbsp for serving). Makes about 750ml.
• Meanwhile, for crème pâtissière, bring milk to the boil over medium heat in a saucepan. Whisk egg yolks, sugar and flour in a heatproof bowl, then add milk and stir to combine. Return to saucepan, stir continuously over high heat until thick (2-3 minutes). Stir through butter and set aside until cool (20-30 minutes).
• For pain perdu, trim bread slices into 8cm squares. Spread crème pâtissière over half the slices and sandwich with remaining bread. Transfer to a shallow tray. Combine milk and eggs in a bowl, whisk until smooth, pour over bread and stand until liquid is absorbed, turning once (2-3 minutes).
• Heat butter in a large non-stick frying pan over medium-high heat, add pain perdu and turn once until golden (1-2 minutes each side). Transfer to plates and keep warm.
• Heat caster sugar in a separate large, non-stick frying pan over high heat until caramelised (1-2 minutes), add apple slices and turn occasionally until golden (3-5 minutes). Serve immediately with pain perdu, hazelnut ice-cream and reserved hazelnuts.

TOFFEE APPLE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven at 180°C (350˚F).
• Prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan.
• Once bubbling, stir in the apple slices for a few minutes and take off the heat just as they start to soften.
• Lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top.
• Lay the rest of the apple slices on top and set the remaining toffee mixture aside.
• In a jug, mix together the cream, milk, and eggs. Pour all over the apple slices and bread.
• Bake for 1 hour.
• Reheat the toffee mixture and then pour over the bread pudding.
• Serve with vanilla ice cream.
• Enjoy!

TOFFEE APPLES

Steps:

• Gather the ingredients.
• Place the sugar, warm water, glucose, and vinegar in a large saucepan. Gently heat, while stirring, to dissolve the sugar, but make sure not to bring to a boil at this stage.
• Once all the sugar has dissolved, raise the heat and bring the toffee to a rolling boil. Using a candy thermometer , boil to 270 F/140 C. This can take 10 to 20 minutes. If you do not have a candy thermometer, take a cup of cold water and once the toffee has started to thicken, drop a little of the toffee into the cold water. The toffee should solidify as it hits the water, and when you remove it from the water, the toffee threads should still be slightly flexible, not brittle. If the toffee is soft, continue to cook.
• While the toffee is boiling, place the apples in a large bowl and cover with boiling water. Leave for a few minutes, then remove from the water and rub the apples with a tea towel and dry thoroughly. (The hot water and the rubbing will remove any waxy surface from the apple.) Once dried, remove the apple stems and push a chopstick or lollipop stick into the hole.
• Line a baking sheet with parchment paper .
• Once the toffee is ready, remove from the heat and leave to stand for 5 minutes to let the bubbles subside. (It is important to wait until all the bubbling calms down to create a smooth surface on the apples.) Once the bubbles have stopped, add the food coloring and stir gently.
• Working quickly, tilt the pan slightly and dip the apples into the toffee; twirl around to completely coat the apple. Lift the apple from the pan and allow any excess toffee to drain away. Stand the toffee apple onto the lined baking sheet and leave to set around 20 minutes, or longer if possible.
• If the toffee starts to thicken and harden as you are coating the apples, place the pot back on the heat and warm through, but do not boil. If you are not eating the toffee apples right away, wrap in cellophane.
• Serve and enjoy!

HOMEMADE TOFFEE APPLES

Steps:

• Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
• Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
• Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

TOFFEE APPLE PIE

Steps:

• In a large bowl, combine the first eight ingredients. Spoon into pie shell. For topping, combine the flour, brown sugar and cinnamon; cut in butter until the mixture resembles coarse crumbs. Add nuts and chopped candy bar. Sprinkle over pie., Bake at 375° for 30-35 minutes or until topping is browned and apples are tender.

BAKED TOFFEE APPLES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C ).
• In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
• Cut three thin strips on a chilled sheet of puff pastry.
• Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
• Cut the tops of the apples and scoop out the insides carefully with a melon baller.
• Mix some of the toffee sauce in and fill with the toffee apple mixture.
• Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
• Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
• Bake for 20 minutes.
• Serve with ice cream and more toffee sauce.
• Enjoy!

TOFFEE APPLE PAIN PERDU

Steps:

• For the creme patissiere: Bring the milk to the boil over medium heat. Whisk egg yolks, sugar and flour. Add a small amount of hot milk, whisk then add the rest of the milk. Return to saucepan and stirring continuously over medium heat until think - 2-4 minutes Stir through the butter and set aside until cool.
• Trim the bread slices into neat squares. Spread the creme patissiere over half the slices and sandwich together. You now have 6 'pain perdu'.
• Place them in a shallow dish. In another bowl whisk together the milk and eggs and pour over the bread. Gently turn over the bread to soak up the milk mix.
• Heat the butter in a large non-stick pan over medium heat and add the bread and fry until golden on each side. Transfer to plate and keep warm.
• Wipe out pan and return to heat, sprinkle sugar over pan and melted and caramelised add the sliced apple and turn to coat well and slightly soften, about 3-5 minutes.
• Serve 1 pain perdu topped with carmalised apple and hazelnut icecream.