Tarte Tatin Revisited

Name: Tarte Tatin Revisited
Ingredients: 40 g Melted butter; 2 g Fleur de sel; 500 g Butter puff pastry; 60 g Demerara sugar; 25 g Calvados; 150 g Bloss apple brunoise (2 mm); 350 g Bloss apple; 250 g Kanzi apple brunoise (2 mm); 1 g Fleur de sel; 3 g Pectin NH; 15 g Lemon juice; 12 g Sugar; Pulp from 1 vanilla pod; 2 Bloss apples; 3 Kanzi apples; 180 g Sugar; 500 g Bloss apple juice; 50 g Calvados; 40 g Butter; 1 g Fleur de sel; 140 g Sugar; 35 g Glucose; 1 Vanilla pod; 180 g Cream; 140 g Whole milk; 20 g Gelatin mass; 3 g Fleur de sel; 240 g White chocolate; 25 g Butter; 500 g Cream

Signature Fine Dining Dessert inspired by Team NL's Coupe du Monde de la Pâtisserie entry.Recipe for 10 plates.

Ingredients

40gMelted butter

2gFleur de sel

500gButter puff pastry

60gDemerara sugar

25gCalvados

150gBloss apple brunoise (2 mm)

350gBloss apple

250gKanzi apple brunoise (2 mm)

1gFleur de sel

3gPectin NH

15gLemon juice

12gSugar

Pulp from 1 vanilla pod

2Bloss apples

3Kanzi apples

180gSugar

500gBloss apple juice

50gCalvados

40gButter

1gFleur de sel

1Vanilla pod

140gSugar

35gGlucose

180gCream

140gWhole milk

20gGelatin mass

3gFleur de sel

240gWhite chocolate

25gButter

12gCalvados

500gCream

180gMascarpone

80gWhite chocolate

2Vanilla pods

16gGelatin mass

20gPowdered sugar

250gCream

350gMilk

70gSugar

120gEgg yolk

1Vanilla pod

15gCalvados

2.5gCeylon cinnamon

150gCalvados

30gSugar

100gApple juice

Preparation

Roll out to 2 mm. Let rest overnight. Cut strips of 10 x 3 cm.
Brush with butter, sprinkle with sugar and salt. Bake between two perforated trays at 165°C for about 35 minutes.
Remove the top tray and bake for another 5 minutes until deeply caramelized.

Heat the pureed Bloss apple to 45°C. Add sugar/pectin and cook for 1 minute.
Let cool to 35°C and mix with the apple brunoise, Calvados, lemon, vanilla, and salt.
Spread 12 mm thick in a frame, let set overnight, and cut rectangles of 8 x 2.5 cm.

Make a medium-dark caramel with the sugar and deglaze with warm apple juice.
Add butter, vanilla, and Calvados.
Slice the apples into ribbons of about 2 mm using a Japanese mandoline.
Poach at 75–80°C with a bit of salt for 8–12 minutes.
Let cool in the syrup and glaze before plating.

Make a dark caramel with the sugar and glucose. Deglaze with warm milk and cream.
Add gelatin mass and pour over the chocolate.
Emulsify, add butter and salt, and mix again.
Add Calvados below 35°C.
Let mature for at least 12 hours.

Heat 150 g cream and dissolve chocolate and gelatin mass.
Add the rest of the cream, mascarpone, vanilla, and powdered sugar.
Let mature overnight and whip until airy.

Infuse milk, cream, vanilla, and cinnamon for 20 minutes.
Prepare a classic anglaise. For this, beat the egg yolk and sugar until pale. Stir in the infusion and heat au bain-marie to 82°C.
Cool down and add Calvados below 40°C.
Serve at 55°C.

Reduce the ingredients to a light syrupy sauce.

Pour a layer of warm Ceylon cinnamon anglaise on a slightly heated plate.
Place the caramelized puff pastry slightly off-center and put the apple pressé on top.
Loosely fold the lacquered, caramel-poached apple ribbons for height.
Pipe three small dots of salted caramel namelaka.
Place one perfect quenelle of vanilla-mascarpone Chantilly.
Finish with a few drops of Calvados caramel sauce.