John Myers
Wrong oysters & Wrong muffins
The perfect wrong oysters & wrong muffins recipe with a picture and simple step-by-step instructions.
- 10 Pc. 4-Sided puff pastry
- 1 packet Baked pudding cream
- 225 ml Milk
- 2 Pc. Apples (Jonagold)
- 1 Pc. Pear fresh
- 2 tbsp Raisins
- 3 tbsp Sugar
- 10 g Butter
- 1 Vials Taste of rum
- 1 tbsp Honey liquid
- 1 Pc. Vanilla pod
- 3 leaf Gelatin
- 3 leaf Glaze:
- 75 g Granulated sugar fine
- 1 Pc. Fresh lime
- 1 Pc. Decoration:
- Mint fresh
- This is an idea inspired by cook friend COOKIES, I am grateful to her for that & the following came out of it. It was thought that I would make baskets, but it turned out differently than I had thought ……… looking into the oven in between I noticed that the pieces shift slightly while baking. Unfortunately, that couldn’t be changed, but it gave me a new idea & I want to share it with you.
- Preheat the oven to 200 degrees. Wash, peel and quarter the apples and pears, remove the core and cut into cubes. Put in a bowl and drizzle with a tablespoon of lemon. Add the raisins as well as the rum aroma. Halve the vanilla pod and scrape out the pulp.
- Put a pan on the stove and light the fire under it, add the sugar and the piece of butter. When it slowly starts to caramelize, add the pulp of the vanilla pod and the honey.
- When the whole thing has liquefied, the apple, pear and raisin mix can be added. Let simmer gently. In the meantime, put the gelatin in the water to soften. After 5 minutes of soaking, squeeze out the gelatin and add it to the pan, stir well and then remove from the fire and let it cool.
- Make baking pudding mass according to the instructions on the packaging. Put in the refrigerator until further processing. In the meantime, put the puff pastry on the work surface to cut out and arm yourself with the small baking pan & you’re ready to go.
- Now, according to the idea of cook friend COOKIES, turn the muffin molds upside down and grease them. Place the cut pieces of dough on top and place in the oven for about 17 minutes.
- Take it out and let it cool down. Since some parts had shifted, I got the idea with the wrong “oysters”. I filled the 7 parts with pudding, on top of which I put the slightly thickened apple-pear-raisin mixture. 3 particles remain empty, this will cover the “oysters”.
- From the fine granulated sugar and the juice of the lime I made a special kind of glaze. Icing sugar and lime make a fine white glaze, fine granulated sugar and lime make a light, glittering shimmer. Since the granulated sugar is not necessarily everyone’s taste when chewing, I heated the glaze a little with the help of a water bath and made it finer.
- Slightly cooled, I smeared the empty particles around the edge, which should serve as a kind of glue. I let the rest of it trickle over the “oysters” then it looks like the liquid in the “oyster”. The glaze also looked good on the wrong “muffins”, both in terms of taste and appearance. Placed on a plate and added the mint as a decoration.
- My dear ones ….. it reads more difficult than it is, probably because of my description, but please I am not a “scribe” either. Now one or the other probably still has the question … Why butter for caramelizing? That was a flash of thanks which rounded off the aroma of the garamelized.
- Have fun cooking my experiment, your hoci
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