Tartlet tatin


Tartelet tatin composed of

– a sweet pastry
– apples cooked in caramel
– a quenelle of mascarpone whipped cream
– a neutral icing

For the mascarpone cream quenelle (the day before)
20g sugar
100g of liquid cream 30% MG
40g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer

For the neutral icing (the day before)
100g caster sugar
50g water
25g glucose
3 sheets of gelatine
Vanilla powder
In a saucepan, heat the water, sugar and glucose to 103°. Add the gelatine and vanilla off the heat. Mix well and blend if necessary. Strain and set aside in a cool place.

For the caramel
140g sugar
50g water
80g butter
Make the caramel in a pan with the water and sugar. Once it has a nice colour, lower the heat and add the butter cut into pieces in several batches. Mix and pour into the moulds.

Cut out apples with a strip cutter and roll them in your moulds on the caramel. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven.

For the sweet pastry
70g flour
20g icing sugar
30g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the pastry with a rolling pin and cut it out with a cookie cutter to the diameter of your tin. Place on top of the apples and bake for another 40 minutes. Leave to cool a little and remove from the tin.

Glaze the frozen dumplings by heating the glaze to 35°C and place on the tartlets. Decorate with gold leaf.