Description
Caramelized apples topped with pastry and baked until golden brown.
Technical
The Maillard reaction occurs between 338°F (170°C) and 338°F (170°C), resulting in a caramelized crust and a tender, flavorful filling. This non-enzymatic browning reaction between amino acids and reducing sugars is accelerated by using a higher temperature, but may also lead to a darker color and a more bitter flavor.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
caramelbutterapplesvanillacinnamonbaked pastry
Wine Analogy
Sauternes dessert wine
Coffee Analogy
Caramel macchiato
Perfume Analogy