Apple tatin by Daniel Pearse

Callebaut

Callebaut

Standard Supplier 21st October 2014

Apple tatin by Daniel Pearse

Apple tatin by Daniel Pearse

Head Pastry Chef at Hakkasan London

Served with soy caramel
Bramley apple puree and vanilla ice cream on top of almond crumble

Ingredients

  • Dry Caramel:
  • 800g Sugar
  • 60g Glucose
  • 250g Butter
  • 100g Dark soy sauce
  • Apple Tatin:
  • 20 peeled sliced pink lady apples
  • 1kg dry caramel
  • Apple glaze:
  • 250g Caster sugar
  • 500 Apple juice
  • 4 Vanilla pods
  • 250ml Tatin juices
  • Vanilla ice cream:
  • 1ltr Semi skimmed milk
  • 350l whipping cream
  • 260g Yolks
  • 260g Sugar
  • 65g Staboline
  • 15g Glycerine
  • 4 Vanilla pods
  • 135g Pro crème
  • Apple puree:
  • 10 Granny smith apples
  • 2 Brambly apples
  • 1 Lemon juice
  • 5% Sugar to the amount of apples
  • Crumble:
  • 125g Butter
  • 125g Demerara sugar
  • 187g Flour
  • 62g oats
  • Caramelised Baton almonds:
  • 125g Baton almonds (roasted)
  • 62g Sugar
  • 30g Water
  • 10g Butter

Method

Dry Caramel:
Make a direct caramel slowly and finish with the butter and soy sauce. Pour onto silpat and leave to set.
Blend to fine powder and vac pac loosely.
Apple Tatin:
Peel all the apples
Using the Japanese slicer slice the apples into long strips,
Line a deep gastronome tray with parchment paper.
Sprinkle a heavy layer of caramel powder on the base
Then place a layer of apples covering the caramel then another layer of caramel powder and repeat the process until the entire apple has been used.
Cover the top layer with another heavy layer of caramel powder.
Bake at 190c for 40 minutes until it starts to boil then place a piece of paper on the top and press it with another gastronome tray on top and press down hard to release the juice.
Keep the juices.
Carry on cooking for another 10 minutes until the apple is completely cooked.
Cool completely before cutting into portions at 2.5cm / 8.5cm
Apple glaze:
Make a direct caramel; add the apple juice and tatin juice and vanilla pods
Reduce the mix by half to a glaze consistency
Vanilla ice cream:
Heat the vanilla and the milk and cream together with the pro crème and the glycerine and Staboline then whisk your egg yolks and sugar together and pour the hot liquid over it.
Mix and return to the pan and using a Maurice cook out to 83c,
Then pass it through a fine chinois into a container over ice and allow it to cool.
Once cooled completely churn in the ice cream machine and leave in the freezer ready to use.
Apple puree:
Peel all of the apples; keep the skins of the granny smith only
Keep the skins in ice.
Chop the apples up add 5% sugar and the lemon juice.
Put the empty lemon in with the apple skins it will help stop it from oxidising.
Put the apples, sugar and lemon juice in a plastic container clingfilm
Cook in the microwave for 5 -7mins until soft and tender.
Place in a tray and cool quickly in the freezer.
Once cooled blitz the apples and skins together until it becomes a smooth puree.
Pass through a fine chinois.
Crumble:
Cream the butter, sugar together until soft and pale then add the dry ingredients.
Bring it all together to dough.
Bake it off at 180c until golden brown.
Caramelised baton almonds:
Roast the nuts until golden brown,
Heat the sugar and water to soft boil then add in the nuts
Stir until it crystallises then reduce the heat and allow the nuts to caramelise slowly.
Add the knob of butter at the end and pour out on to a tray. Separate them apart whilst they are still warm.
To serve mix them in with the crumble and sit the ice cream on top.

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