CookEat Recipe
Apple Puffs
Six moulded puffs made from No. 313 batter with strained apple pulp. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0488. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use only the lifted, drained and finely sieved apple pulp in the full batter. Fill six clean oven-safe moulds halfway, without added grease, and verify 74°C centres. Actual apple pulp yield, mould capacity and rise remain unmeasured. Limites : Apple pulp moisture/output, mould dimensions/capacity, actual rise and finished yield remain unknown. Six moulds and half-height filling are source instructions, not measured capacity or guaranteed equal portions.
Method
Steps
Step 1
Peel TWO medium apples. Boil in 473 mL water with ONE tablespoon powdered sugar for TEN minutes. Lift and drain the apples, then press through a fine sieve; retain apple pulp only, excluding poaching water.
Step 2
Whisk 227 g sifted flour, TWO raw whole eggs, the estimated one-eighth teaspoon salt and 237 mL COLD milk FIVE minutes or until thoroughly thickened. Mix in ALL actual sieved apple pulp.
Step 3
Clean SIX plain oven-safe puff moulds and fill to HALF their heights. Add no mould grease or other sugar/fat to the base batter. Bake in a hot oven for the FORTY-FIVE-minute guide, until centres reach 74°C.
Step 4
Detach edges with a knife, unmould and serve warm on a dish lined with a plain food-safe folded napkin.
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