« Peche Originel »
Reinvented tarte tatin
Door
Pastry Lions
Ingrediënten
Speciale slagroom UHT 35,1%
370g
Volle melk
1060g
Tourage roomboter Extra 82% vet
350g
Feuilletage Viennois
Apple Tatin Palet
Caramel Glaze
Vanilla Whipped Cream
Old style Apple Jelly
Ice cream « 3 vanillas smoked & roasted »
A modern Apple Tatin with caramelized Viennese puff pastry stuffed with pear, a soft Tatin apple palet, and old-style apple jelly. Finished with a crisp caramel tuile and piped vanilla cream, it combines contrasting textures, refined technique, and elegant presentation.
This dessert reimagines the classic Apple Tatin, highlighting every part of the apple—from peel to flesh—while showcasing modern pastry techniques.
Elegance and warmth, evoking the comforting nostalgia of homemade Apple Tatin, with a modern twist that delights the senses through contrasting textures and balanced sweetness.
Stap 1
Feuilletage Viennois
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Knead the flour, salt, melted butter, milk, egg yolks, and the vanilla pod until a smooth, homogeneous mixture is obtained.
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Then allow to proof for 30 minutes.
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Next, let the dough rest for 6 hours in the refrigerator.
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Afterward, perform 2 single turns (simple folds), then let the dough rest again for a minimum of 2 hours in the refrigerator.
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Repeat the operation with 2 more single turns, followed by another 2 hours of resting.
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Roll out to a thickness of 2 mm and cut into discs 8 cm in diameter.
Stap 2
Apple Tatin Palet
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Make a dry caramel with the sugar, cooking it to 155 °C, then deglaze with the butter.
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Once the butter is fully dissolved, add the apple juice.
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Then add the apple quarters.
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Gently stir the apples from time to time.
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Cook for 30 to 35 minutes, until the apples are soft and caramelized.
Stap 3
Caramel Glaze
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Make a caramel with the fondant and glucose at about 160 °C.
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Deglaze with the butter and fleur de sel.
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Pour onto a tray and spread to a thickness of 1.5 mm.
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Cut into strips 1 cm high and wrap around a 7 cm ring.
Stap 4
Vanilla Whipped Cream
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The day before, infuse the cream (1) with the vanilla.
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The next day, heat the infused cream (1) with the glucose and invert sugar until it comes to a boil.
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Add the gelatin.
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Then pour the mixture in three additions over the white chocolate, creating a smooth emulsion.
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Once the emulsion is formed, add the cream (2) and blend again.
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Refrigerate for a minimum of 12 hours.
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Whip the cream just before use.
Stap 5
Old style Apple Jelly
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Boil the apple peelings with the water for 10 minutes.
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Strain the peelings to obtain 260 g of apple-infused water.
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Add the sugar and lemon juice to this liquid and bring to a boil until you obtain 80 g of finished apple jelly.
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Let cool, then at 30 °C add the neutral glaze.
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Use immediately.
Stap 6
Ice cream « 3 vanillas smoked & roasted »
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Heat the milk and milk powder.
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At 35 °C, add the invert sugar and maltitol.
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At 40 °C, add the cream, egg yolks, and scraped vanilla.
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At 45 °C, add the stabilizer mixed with 10 times its weight in sugar (well blended).
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Cook to 85 °C, then cool as quickly as possible to 4 °C.
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Let mature for a minimum of 12 hours.
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Churn and mold.
Stap 7
Assembly procedure
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Preparation and Baking of the Pastry
Cut fresh pears into discs 1.5 cm high and 5 cm in diameter.
Place the pears on a disc of Viennese laminated pastry.
Cover with a second disc of Viennese laminated pastry, then lightly prick.
Turn the whole assembly upside down onto a baking tray lined with a Silpain.
Cut using rings 7 cm in diameter.
Cover with a second Silpain, then place another baking tray on top to ensure even baking.
Bake at 170 °C for about 35 minutes. -
Caramelizing the Pastry
Once out of the oven, sprinkle the pastry with vanilla caramel powder.
Caramelize with a blowtorch until a glossy, golden color is obtained. -
Preparing the Tatin Apples
Once the Tatin apples are cooked, place them into rings 7 cm in diameter.
Carefully press and smooth to obtain a neat, even palet.
Set aside to ensure good structure during assembly. -
Final Assembly
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