Recipe for reinvented Tarte Tatin by chef Samuel Denis

Ingredients

• 40g egg yolks
• 10g baking powder
• 170g flour
• 3g salt
• 100g sugar
• 170g butter
• 1500g sugar
• 650g water
• 20 Golden apples
• Vanilla, quantity as needed
• 400g cream
• 360g white couverture chocolate
• 30g water
• 5g gelatin
• 10g glucose
• 200g milk

Equipment and ustensils

• Maé Innovation silicone cylinder mould

Recipe steps

• Breton shortbread: Mix the butter with all the powders, then add the egg yolks. Chill in the fridge for half an hour. Then roll out to a 4 mm thick sheet. Cut strips measuring 3 cm by 12 cm after baking.

• Caramel Tatin: Make a dry caramel with the sugar. De-cook the caramel by adding boiling water. Peel and cut a gastronorm tray of apples, then pour the de-cooked caramel over the apples. Bake the apples in the gastronorm tray at 200°C for 45 minutes. Then place them in a Maé Innovation cylinder mould and bake again at 180°C for 30 minutes. Put them in a blast chiller and unmould.

• Vanilla Namelaka: Hydrate the gelatin with the water. Bring the milk, glucose, and vanilla to a boil. Add the gelatin. Pour the mixture over the chocolate. Blend. Then gradually add the cold cream. Blend again. Refrigerate for at least 6 hours. Then whip the cream with a mixer.

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