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Picture Perfect Apple Rosettes & Vol-au-Vents
 Project Food Blog's Challenge #4, Picture Perfect! I'm still in it folks. Thank you so much for your votes and support. I'm extremely grateful to be able to advance to the next challenge where I am to take step by step instructional photos of a recipe of my choice. And of course my love for desserts has lead to me to these unbelievably and delicious, Rosettes & Vol-au-Vents with Apple Compote & Pastry Cream. A delightful treat made from a Danish Pastry Dough, shaped then topped with Pastry Cream and Apple Compote. So this is how it started... We went to the farm to pick some apples. My love was so excited. He especially liked riding in the wheelbarrow. Which I had to push. With flip flops on. Pretty darn far too. But when my son let out a,"woohoo!" I could imagine how much fun it must be riding a wheelbarrow around the farm seeing views that he normally wouldn't see. Like rows and rows of trees with more apples on the ground than on the trees.  Where there were thousands of pumpkins lined up to be taken home, a witch on top of the hen house, little piggies and even a cow!  We picked as much as we could, took some photos and headed back to the farm to check out. And of course I had to incorporate our freshly picked apples to this challenge. I found inspiration in the Le Cordon Bleu's, Professional Baking 4th Edition Book  . All the recipes were taken from that book. The library is such a wonderful place. By the way, I'm actually eating a pastry while I'm writing this post. And oh my, how wonderfully tasty. Anywho, lets get down to why we're really here. The food! Apricot glaze, apple compote filing, and the pastry cream. You can make this ahead of time or while the dough is resting in the refrigerator. Apricot Glaze Ingredients 8 oz Apricot Preserves 2 oz Water Directions 1. A) Combine the preserves and water in a heavy pan. B) Bring to simmer. Stir and cook until preserves are melted and well mixed with the water. Simmer until reduced and thickened. C) Pass the mixture through a metal fine sieve. D) Cool.  Apple Compote Filling Ingredients 9 oz Apples, peeled and cored (about 3 large apples) 2.5 oz Butter 4 oz Sugar 2 oz Water Directions 1. A) Take about three apples and B) cut into 1/4 inch thick and 5-6 cm diced and combine all ingredients, C) simmer covered, over low heat about 15 minutes, D) until the apple dice are tender but still holds their shape. Set Aside.  Pastry Cream Ingredients 1 qt Milk 4 oz Sugar 4 Egg Yolks 2 Whole Eggs 2.5 oz Corn Starch 4 oz Sugar 2 oz Butter 1 tbsp Vanilla Extract Directions 1. In a heavy saucepan, dissolve the sugar in the milk and bring just to boil. A) Beat the egg yolks and whole eggs in a stainless steel bowl. Sift the cornstarch and sugar into the eggs until perfectly smooth. B) Pour the milk slowly in a thin stream and beat slowly and C) return the mixture to the heat and bring to boil, stirring constantly. When the mixture comes to a boil and thickens. remove from heat. Stir in the butter and D) vanilla. E) Mix until the butter is melted and completely blended in. F) Pour out into a clean, glass container or shallow pan. Dust lightly with sugar and cover with wax paper to prevent a crust from forming. Cool quickly in refrigerator. Pour into pastry bag placed in a tall cup for convenience.   Danish Pastry Dough, Croissant Style. Printable Recipe Danish Pastry Dough (Croissant-Style) Ingredients 7 oz Water 1.25 oz Fresh yeast 5 oz Bread Flour 2.5 oz Sugar 0.75 Salt 12 oz Milk 1.5 oz Water 2lbs Bread Flour 1lb 4 oz Butter at room temperature Egg Wash 1 Egg 2 tbsp Milk or Water Directions 1. A) Measure the water the B) yeast mixture C) pour water over the yeast and D) mix together until the yeast is dissolved. E) Sprinkle 5 oz of bread flour on top and F) allow to sit for 15 minutes.  2. In another bowl mix together the A) sugar, B) salt, C) milk, and D) water until the solids are dissolved.  3. A) Sift the flour and add it to the yeast mixture. B) Add the liquid mixture and begin mixing C) until it forms a dough and using your hands mix the dough, avoid over mixing D) Finish kneading by hand on the countertop dusted with flour. Cover and allow to ferment for about 40 minutes at room temperature.  Punch down the dough and place in refrigerator for 1 hour.  4. A) Roll the dough out into a rectangle. B) Smear the room temperature butter over two thirds of the dough, leaving a margin around the edges. C) Fold the unbuttered third of the dough over the center. D) Fold the remaining third on top. E) Rotate the dough 90º degrees and roll out to a rectangle. F) Fold the dough into thirds by first folding the top third over the center then the remaining third. This is the first turn. You will do a total of three turns. Let the dough rest in the refrigerator for 30 minutes.  5. Preheat oven to 85º degrees or the lowest setting on your oven. A) Measure 14 oz of danish the chilled danish pastry dough and roll out to a rectangle about 1/8 in thick and 8x12 in. B) With a 4 in round cutter (I used a zipblock container) and cut 6 circles. C) Make four equally spaced cuts leaving the middle in tact and brush with egg wash. D) Fold alternating corner flaps toward the center to make a pinwheel and press down on flaps to seal. Bake for 15 minutes keeping an eye so that it does not over bake.  6. A) Take pastry bag and deposit about 2 tsp pastry cream in the middle of the rosettes. B) Then a mound of apple compote by hand. C) Press the apple compote gently down. D) Bake at 350º degrees for 15 minutes or until lightly golden. Cool then brush with apricot glaze.  7. I also made Vol-au-Vents. Measure out 14 oz of danish pastry dough. A) Roll out to rectangle 7x11 in in size. Cut into 2 strips 3-1/2x11 in. B) Then cut each strip into 3-1/2 in square. C) Fold each square in half diagonally to form a triangle. D) With a knife cut a strip 1/2 in wide long the two short sides if the triangle, E) starting at the folded edge and stopping about 3/4 in from the opposite corner. Unfold the square. F) Fold each cut strip to the opposite side to make a diamond shaped pastry with a raised border all around, egg wash. Press corners to seal. Bake for 20 minutes at 85º degrees or at your lowest temperature setting keeping an eye on it. Egg wash again. G) Deposit about 2 tsp of pastry cream from your pastry bag onto the hollow square of the danish pastry, H) then a mound of apple on top by hand. I) Bake for 15 minutes at 350º degrees or until lightly golden. Cool and brush apricot glaze.   And there you go my friends. My step by step photo tutorial of a deliciously buttery and creamy apple rosettes and Vol-au-Vents. All the photos were taken by yours truly. I hope you enjoyed the recipe and photos. Happy baking!  By the way, voting opens October 11th at 9AM EST and ends October 14th at 9PM EST. I will post another reminder for your convenience. In the meantime, you can click the official Project Food Blog, Contestant widget below, when it states "vote for me" to cast your vote, for me of course. Thanks again! 
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