I think it's pretty funny how non-committal, we seems to be on desserts these days. The cupcake was one thing, (which is a good 3 or 4 bites after all), but for many adults (even me) I sometimes just want a bite. A mouthful. You know the days when you have the horrible sweet tooth, but a slice of cake feels like over-kill. There is even a small cake shop in town that sells itty-bitty teeny Size quarter cupcakes ... for $ 1.00 each, which is a pretty amazing business idea huh ?
Anyway, back to the subject. Apple Pie Cake Truffles. The whole apple pie flavor into a small piece size bite. Funny maybe ... but 100% delicious. I know these images can not do them justice, but they taste really and truly as an Apple-Pie sky bite.
We start with a brown butter cake that provides a nice neutral backdrop for all other flavors. After crumbling it up, (my favorite part) An apple cider cinnamon-dip and real apple pie filling is added and combined. Each truffle is coated with white chocolate and a healthy dose of butter, savory pie crust crumbs that adds the perfect finishing touch.
I've added a bunch of these to all my holiday gift boxes and I think they 're the perfect complement to a holiday cookie gap. Personally I think the cookies monopolize all the attention this time of year, when really all dessert bites "no fork necessary" seems welcome on the dessert tray as far as I'm concerned. A small bag cellophane and bow string are perfect for packing them as cute as perhaps you think?
sure to check Erin version of these delicious truffles here. also follow Milk Bar Monday on Twitter with hashtag #milkbarmondays. xoxo
- 1 lot Barely Brown Butter Cake (recipe below)
- 1 lot Apple Pie Filling (recipe below)
- 1 lot Apple Cider Soak (recipe below)
- 1 lot Pie Crumb (recipe below)
- 8-12 oz chopped white chocolate- (I ended up needing 12 ounces to make these but you may need less depending on the thickness of your chocolate / coating. )
- (actually 1 Quarter Sheet Pan)
- 40 g Brown butter (2 tablespoons)
- 55 g butter (4 tablespoons, ½ stick)
- 250 g of granulated sugar (1¼ cups)
- 60g light brown sugar (1/4 cup tight)
- 3 eggs
- 110 g of buttermilk (1/2 cup)
- 65 grams of grape seed oil (1/3 cup)
- 2 g of vanilla extract (1/2 teaspoon)
- 185 g cake flour (1½ cups)
- 4 g baking powder (1 teaspoon )
- 4 g kosher salt (1 teaspoon)
- is ¼ cup
- 55 g apple Cider (1/4 cup)
- 5 g Light Brown sugar (1 teaspoon tight)
- 0.25 g of ground cinnamon (sprinkle)
- is approximately 350 g (2¾ cups)
- 240 g flour (1½ cups)
- 18 g of sugar (2 tablespoons)
- 3 g kosher salt (3/4 teaspoon)
- 115 g melted butter (8 tablespoons, 1 stick)
- 20 g of water ( 1½ tablespoons)
- is approximately 400 g (1¾ cups)
- 1 lemon
- 300 Apples g Granny Smith (2 medium)
- 14 g butter (1 tablespoon)
- 150 g Light Brown sugar (2/3 cup tight)
- 1 g ground cinnamon (1/2 teaspoon)
- 1 g kosher salt (1/4 teaspoon)
- To make truffles: Crumble the cooled cake in a large bowl. Add half the pie filling apples and half of Cider Soak. Use your hands to mush together. Add more of each if the mixture feels too dry. (I used both because I wanted maximum apple flavor in them.)
- Melt white chocolate and place in a shallow bowl. With a spoon, dip each cake in white chocolate ball and press the side of the bowl until all the drops are off. (Christina told to do with gloved hands, but I had no gloves so I used this method instead.) Then throw into pie crumb coat. Put them in the refrigerator for at least 5 minutes to fully put the chocolate. Truffles can be stored in an airtight container up to one week in the refrigerator.
- Heat oven to 350 degrees F.
- To make the brown butter, place 2 tablespoons butter in a bowl in the microwave and the top of a plate of microwave. Microwave for 3-5 minutes. Butter pop while browning. Check the butter, and if not browned enough, microwave again in 1 minute increments. While the brown butter cools, stir periodically to incorporate the caramelized pieces of butter. Cool completely.
- Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and medium-high heat cream for 2 to 3 minutes. Scrape the bowl, add the eggs and stir over medium-high heat for 2 to 3 minutes. Scrape the bowl again.
- Stream in the buttermilk, oil and vanilla swirls while the pallet at low speed. Increase the average high-speed and paddle 5 to 6 minutes, until the mixture is almost white, twice the size of your original fluffy mixture of butter and sugar, and completely homogenous. You are basically forcing too much liquid in an already fat blend that does not make room for it, if it does not look right after 6 minutes and continue stirring. Stop the mixer and scraped from the sides of the bowl.
- The very low speed, add the cake flour, baking powder and salt. Blend for 45 to 60 seconds until your dough comes together and the remnants of dry ingredients have been incorporated. Scrape the bowl. Mix on low speed for 45 seconds to ensure that all small pieces of cake flour is incorporated.
- Pam spray a pan-quarter sheet and line with parchment, or just line the pan with a Silpat. With a spatula, spread the cake batter in an even layer in the pan. Bake for 30 to 35 minutes. The cake will rise and puff, doubling in size but remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce slightly and the center should not be jiggly. Leave the cake in the oven for an additional 3 to 5 minutes if it does not pass these tests.
- Take the cake from the oven and let cool on a rack, or, at best, in the fridge or freezer. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days.
- Whisk together all ingredients in a small bowl until sugar is completely dissolved.
- Heat oven to 350 degrees F
- Mix flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well blended.
- Add butter and water and paddle on low speed until the mixture starts to gather in a small. Cluster
- Spread the clusters on a parchment - lined Silpat sheet or pan. Bake for 25 minutes, breaking sometimes. The crumbs should be golden brown and still slightly damp to touch at this point; they will dry and harden on cooling.
- Let the crumbs cool completely. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the refrigerator or freezer.
- Fill a medium bowl halfway with cold tap water. lemon juice in it. Fish and discard the seeds. You will use this lemon water to keep your pieces of apple looking fresh and pert.
- Peel apples and cut into small pieces. Move them in lemon water as you go.
- When ready to cook, drain the potatoes (discard lemon water) and combine in a medium pot with remaining ingredients. Slowly bring to a boil over medium heat, using a spoon to gently stir the mixture as it warms and apples begin to release liquid. Reduce heat and simmer gently apples for 3 to 5 minutes. Be careful not to cook the apples so they turn into applesauce. The use of an immersion blender, or processor- food pulse apples so that pureé rough is formed. Some small pieces are fine, but you want this to be more like a compote.
- Transfer to a bowl and refrigerate to cool. When completely cooled, the filling can be stored in the refrigerator in an airtight container up to 1 week; do not freeze.
Recipe of Momofuku Milk Bar Cookbook