The Catalan TableHofmann Baked Apple Pastis Recipe by Pastry Chef Miquel Guarro (Hofmann Patisserie)
The baked apple pie combines the velvety smoothness of Gala apples with the richness of butter, creating a tender and sweet texture that melts in the mouth.
Ingredients
Servings
4
Measurement units
Ingredients (1 cake, 20 cm Ø)
- 5 Gala apples
- 175 grsbutter
- 55 grsbrown cane sugar
- 115 grshoney
- 5 grsspices: star anise, cinnamon, clove, nutmeg, and black pepper
- 60 grswhole egg
- 45 grsalmond flour
- 45 grswhole wheat flour
- 5 grsbaking powder (Royal)
- 2 grssalt
Nutritional Information
Per serving
Calculated for 4 servings
Calories
723 kcal
Protein
7.6 g
Fat
43.3 g
Carbohydrates
79.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Cut 4 apples into quarters and remove the core. Reserve one for the final topping.
- Bake the apples in the oven at 180 ºC for 80 minutes. Note: Once removed, keep the oven on to maintain its heat.
- Process the cooked apples with a blender until a smooth puree is obtained,
- until it becomes a homogeneous cream.
- Now add the ingredients in the following order:
- First, add the spices.
- Next, incorporate the brown cane sugar.
- Then, add a pinch of salt.
- And finally, add the flours and the Royal baking powder.
- Mix all the ingredients well until a homogeneous dough is obtained.
- Fill the mold with the prepared mixture.
- Quarter the reserved apple and use a mandoline to slice the quarters into thin slices.
- Arrange the apple slices in a fan shape, slightly overlapping them over one another.
- Reduce the oven temperature to 170 ºC and bake for 35-40 minutes,
- until the surface is golden and the interior cooked.
- Allow to cool slightly on a wire rack before unmolding. Serve warm.
Recommendations & Tricks
- Preheat the oven to 180ºC and bake the Gala apples for 80 minutes. Ensure that the oven remains warm after removing the apples to maintain the desired consistency.
- Blend the cooked apples with an immersion blender until you achieve a completely smooth and lump-free consistency.
- Pour the puree into a bowl and add 125 grams of room temperature butter. Mix it with a hand whisk until you achieve a homogeneous cream.
- Incorporate 65 grams of honey into the cream and continue beating until it is well integrated.
- Add the spices of your choice to enhance the flavors, stirring well to ensure they are distributed evenly.
- Incorporate cane brown sugar to taste, adjusting according to the sweetness you desire.
- Do not forget to add a pinch of salt to balance the sweet flavors.
- Beat 60 grams of egg well and integrate it into the mixture, stirring homogeneously so that the texture remains smooth and free of lumps.
Original recipe
View or download the original PDF document.