Recette -

Pour préparer ce plat

Liste des ingrédients

PUFF PASTRY

300 g eau
390 g farine pour gâteaux
225 g all-purpose flour
14 g fleur de sel
3 g vinaigre
95 g Beurre gastronomique doux 82% MG
500 g Beurre extra sec 84% MG

CARAMEL

260 g sucre
25 g glucose
65 g eau

TARTE TATIN SYRUP

65 g jus de pomme
30 g eau
70 g sucre
8,5 g sel de mer
95 g Beurre gastronomique doux 82% MG
0,3 g pectine NH
1,5 g gousses de vanille
25 g purée de yuzu

WHIPPED GANACHE

400 g Crème excellence 35% MG
93 g W2 white chocolate
8 g gousse de vannile
5 g gélatine
20 g eau
125 g Mascarpone

STREUSEL NOISETTE

85 g Beurre gastronomique doux 82% MG
125 g sucre
105 g poudre de noisette
3 g sel de mer
118 g farine pour gâteaux

NAPPAGE

63 g jus de pomme frais (provenant de l'épluchage des pommes)
63 g sucre
0,7 g pectine NH
31 g glucose
173 g Absolu cristal
10 g purée de yuzu
3 gouttes acide citrique

Les bons produits Elle & Vire

Beurre gastronomique doux 82% MG

Beurre extra sec 84% MG

Crème excellence 35% MG

Mascarpone

La recette,
étape par étape

1. 1

   PUFF PASTRY

   Melt 95 g of butter and add over water and vinegar, then add in salt and briefly mix well.

   Add in cake flour and all-purpose flour, and briefly mix into a dough, then rest overnight in chiller.

   Envelop the dough over extra dry butter sheet, make 2 single fold and rest the puff in chiller for minimum four hours.

   Repeat the process until 6 single fold is complete, then rest in chiller overnight.

   Sheet the puff to approximately 3 mm, dock hole and bake in oven at 170°C for 8 minutes, then place parchment paper on top and stack another baking tray on top to control the puff height.

   Continue to bake around 30 minutes until light golden brown, then sprinkle icing sugar and bake the puff pastry at approximately 200°C until the sugar on top is caramelized, for approximately 5 to 10 minutes.

2. 2

   CARAMEL

   Caramelize sugar, glucose, and water.

3. 3

   TARTE TATIN SYRUP

   Mix sugar and NH pectin.

   Warm the apple juice, sea salt, butter, yuzu puree, vanilla bean and water to 40 °C.

   Add NH pectin sugar premix and bring to a boil.

   Keep the syrup for further use.

4. 4

   WHIPPED GANACHE

   Use one quarter of cream and warm with vanilla essence.

   Pour in the white chocolate and blend well.

   Continue to add in mascarpone and the rest of the cream, then blend well again with the water and the melted gelatin.

   Rest in chiller one night before use.

5. 5

   STREUSEL NOISETTE

   Proceed with all in method. Bake with 160°C for 14 minutes.

6. 6

   NAPPAGE

   Warm the apple juice, glucose and yuzu puree together.

   Add in sugar and NH pectin, bring to boil.

   Add in Absolute Crystal and citric acid.

   Mix well.

7. 7

   FUJI APPLE

   Take 12 apples and peel them.

   Use daikon sheet cutter to cut apple into sheet and layer them together, then portion them into size that can fit into 22 cm x 4 cm rectangle mould.

8. 8

   ASSEMBLY

   Prepare a 22 cm x 4 cm x 4 cm rectangle stainless steel mould, add approximately 12 % caramel in mould and filled with apple.

   Then filled with tarte tatin syrup and bake at 160°C for approximately 20 to 40 minutes, until apple is browned. Keep in refrigerator and unmould once chilled.

   Pipe the whipped ganache into quenelle mould and freeze.

   Unmould once it is frozen.

   Brush the baked apple tatin with nappage and place on top of the puff pastry, garnish with whipped ganache and streusel noisette.

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Chong Ko Wai