Apple Strudel Chocolates Recipes
Apple strudel recipes with chocolate such as flavoured logs:
Apple strudel chocolates recipes combine the naughtiness of the sweet and the savoury filling. Further below are
some from leading chefs and chocolatiers.
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Apple Strudel Logs
This apple strudel logs recipe has been reproduced here with kind permission from Auberge Du Chocolat
by chocolatier Anne Scott. She suggests that the filling can be used to also make desserts such as as a filling for filo pastry rolls or as a mousse with the addition of double cream whipped in. Another alternative apple strudel recipe from Anne includes spooning the filling into long stemmed glasses and topping with creme fraiche and scattering with several nuts as a topping. Though this takes a bit of time to make Anne guides the home cook easily through the simple stages and they taste divine. She uses milk chocolate
but as you can see from our photos we used our favourite dark choc and in our rush to take photographs and eat them forgot to dust with icing sugar!
by chocolatier Anne Scott. She suggests that the filling can be used to also make desserts such as as a filling for filo pastry rolls or as a mousse with the addition of double cream whipped in. Another alternative apple strudel recipe from Anne includes spooning the filling into long stemmed glasses and topping with creme fraiche and scattering with several nuts as a topping. Though this takes a bit of time to make Anne guides the home cook easily through the simple stages and they taste divine. She uses milk chocolate
but as you can see from our photos we used our favourite dark choc and in our rush to take photographs and eat them forgot to dust with icing sugar!
Ingredients for Apple Strudel Logs
150g unsweetened apple puree
15g sultanas
10g walnuts
The zest and juice of one lemon
30g brown sugar
Half teaspoon cinnamon
200g milk chocolate chopped or in pellet form
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How To Make Apple Strudel Logs
Mix the puree, sultanas, walnuts, lemon, sugar and cinnamon in a bowl and leave to macerate for at least an hour, longer would be better.
Cook the mixture over a low heat, stirring frequently until most of the liquid has evaporated and the mixture is fairly dry. Cool slightly and blitz in a food processor until almost smooth but still with a little texture. Melt 200g milk chocolate and add it to the fruit and nut mixture and combine well.
Using a piping bag, pipe the mixture into long strips of approximately 1cm on a sheet of baking parchment and leave to set.
When set, give them a second, thicker coating with a fairly rough finish, then dust with icing sugar, before leaving to set.
Read our chocolate recipes page.
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