apple Tatin with fresh dill and vanilla whipped ganache
1. CARAMEL APPLE TATIN
Ingredients
460 g sugar
115 g water
10 red apples, middle size
Step
Make a caramel then pour around 30 g into a round Flexipan®
of ø 7 cm. Using a Japanese peeler, cut the apples into thin
strips and form into a roll. Put in on the caramel inside the mold
then bake in the bakery oven at 180°C during 1h15-1h30 around.
Press the apples every 30 minutes. Keep in frozen.
2. KAPPA GLAZE
Ingredients
375 g water
75 g sugar
5 g kappa
Step
Heat the water then add the mix sugar-kappa. Boil then use it.
3. CLASSIC PUFF PASTRY
Ingredients
75 g butter roll (1)
500 g flour T45
18 g salt
250 g water
425 g butter sheet (2)
Step
Melt the butter roll (1) then mix with the flour, salt and water.
With the hook, mix gently without strengthen the dough. Keep
then in fridge at least 2 h to make the dough relax.
Give 5 simple layers with the butter sheet (2) by putting the
dough at least 1 h in the fridge between every fold layers.
Do the final spread at 1,5 mm around then let it take a rest at
least 3 h in the fridge.
Bake in the ventiled oven at 170°C around 10 minutes then
add one tray on the top of the puff pastry to have something
flat and in a good shape. Continue baking for about 15 minutes
then cut some round of ø 7-7,5 cm. Sprinkle with icing sugar
and caramelize at 210°C for a few more seconds.
4. APPLE AND DILL FILLING
Ingredients
117 g apple puree or green apple puree
30 g lemon puree
12 g sugar
6 g pectine NH
1 g lime puree or lime juice
A bit Père Magloire® Calvados 60%
170 g fresh green apples
A bit fresh dill
Step
Heat the apple puree and the lemon puree. Add the mix sugarpectine
then boil it 2 minutes. Add the lime puree and the Père
Magloire® Calvados. Cooldown then mix the jelly. Add the
green apples in small cubes and the fresh dill.
5. BUCKWHEAT VANILLA WHIPPED GANACHE
Ingredients
62 g buckwheat seeds
1 vanilla bean
250 g 35% cream (1)
3 gelatine leaves
112 g white chocolate
250 g 35% cream (2)
Step
Bake the buckwheat seeds around 10-15 minutes at 180°C.
Directly infuse it with the vanilla bean at least 20 minutes in
the hot cream (1). Strain then add the missing cream to have the
previous amount. Heat the cream again then add the gelatine.
Mix with the white chocolate then add the cold cream (2). Keep
it one night in the fridge.
6. WALNUT AND SALT STREUSEL CRUMBLE
Ingredients
70 g butter
70 g brown sugar
70 g flour T55
55 g almond powder
15 g walnut powder
A bit sea salt
Step
Mix the butter with the brown sugar then add all the
powders. Add a bit of sea salt according to your taste. Don’t
mix too much. Spread it a 1cm then keep in fridge. Bake at
160°C for 10 minutes in the ventiled oven then cut then cut
into small cubes. Keep well covered far from the humidity.
7. DECORATION
Ingredients
20 mini green leaves
30 g buckwheat seeds
20 sprigs dill, fresh
5 g olive oil
8. CALVADOS LIQUID CARAMEL
Ingredients
200 g sugar
30 g water
200 g cream
30 g Père Magloire® Calvados 60%
30 g butter roll
A bit olive oil
Step
Cook the sugar and water until caramel. Heat the cream
then pour on the caramel. Boil then add the Père Magloire®
Calvados and butter. Cooldown then mix a bit with olive oil.
9. ASSEMBLY
Ingredients
1. Caramel and apple tatin
2. Kappa glaze
3. Classic puff pastry
4. Apple and dill filling
5. Buckwheat vanilla whipped ganache
6. Walnut and salt streusel crumble
7. Decoration
8. Calvados liquid caramel
Step
Dip the frozen apple Tatin in the hot and melted kappa glaze.
On the puff pastry, spread on the middle the filling.
Put the glazed apple Tatin on it.
Make a beautiful quenelle of the ganache already whipped.
Arrange small cubes of crumble.
Decorate with some small green leaves, roasted buckwheat
seeds, fresh dill and a bit of olive oil.
Pour the liquid caramel on the apple Tatin with the glass
tube.
