Dear culinary family,
so many of you have told me that you have enjoyed my travel stories, I almost just want to go travel just for that reason again. I will, I promise, but for now, I need to tend to some serious culinary business. π - Baking and Cooking Camps!
I have re-entered life back in Austin, Texas and at the moment I am still enjoying the cooler nights and the warm days, everything is going into bloom and I canβt wait to see all of the wildflowers! Spring in Texas is glorious even though very short-lived.
Speaking of Spring, our Spring Break is right around the corner and we are hosting an amazing Spring Break Camp starting March 11th. If you are still looking for a wholesome activity for your kids, we will be baking some of my favorites: German Apple Cake, Sticky buns, delicious Rugelach, yummy scones, and a delightful jelly roll cake.
I have been giving the kitchen at the Genesis Creative Collective in Cherrywood a little facelift, so we can host our baking camps there. Next week I will show some before and after photos. π I am painting all the cabinets white as well as putting in a new backsplash. I am so looking forward to having your kids join me for a fun-filled summer where we learn valuable life skills and create magic with flour, butter, and sugar.
Here is our weekly recipe:
Apple Galette is one of those desserts that looks amazing, tastes so good and is incredibly easy to make!
Here is my recipe for this quick lovely dessert:
Ingredients:
1 1/2 cups all-purpose flour, more to flour the surfaces
1/2 teaspoon salt
10 tablespoons cold unsalted butter
4-5 tablespoons ice-cold water
1 large egg yolk
Filling:
3 medium-sized apples
2 Tbsp sugar
1 tsp cinnamon
To top:
eggwhite
2-3 tsp sugar for topping
Instructions:
In a mixing bowl add flour, salt, and stir. Cut the butter into small pieces (pea size) and add to the flour, toss to coat the butter pieces. Add the egg yolk (save the egg white for egg wash) and iced water and mix this dough either with the dough hook of your stand mixer or by hand quickly until a shaggy dough is formed.
If it gets too sticky, wrap it in plastic and place it in the fridge for 30 minutes to chill the butter again.
Once the dough has come together, place it on a parchment-covered baking sheet and roll it out into a 10β-12β large circle.
Slice apples, toss them in a bowl with 2 Tbsp sugar & 1 tsp cinnamon, and place them on the dough leaving a 3β border, once you fill the center fold the edges of the dough over the filling, overlapping the dough as necessary.
Brush the dough edges with the remaining egg white and sprinkle with sugar.
While your oven is preheating to 400F, place the galette into the fridge.
Bake at 400F for 30-35 minutes until golden brown and bubbly. Let cool on a wire rack and serve with whipped cream, ice cream, or by itself.
Enjoy! π
A question for you: I miss Germany so much, that I was thinking about starting a bi-weekly newsletter with German recipes. What do you guys think about that?
Please let me know.
You can respond here, or βlikeβ the newsletter, or you can email me at bakeaustin@gmail.com to give me feedback on what you want me to write about.
Best wishes,
Chef Pascal