Pink Lady® tatin barlettes
Dessert
MAKES 10 PINK LADY® TATIN BARLETTES
DIFFICULTY: advanced
PREPARATION : 90 minutes
SERVES: 10
COOKING TIME: 20 minutes
Sweet pastry
INGREDIENTS
PREPARATION
- 15g ground hazelnuts
- 25g potato starch
- 90g white bread flour
- 1g of fine salt
- 40g icing sugar
- 60g butter
- 20g eggs
- 1g home-made vanilla powder
1. In a mixing bowl, combine the flour, salt, icing sugar, vanilla powder, starch and butter (diced).
2. Mix using the paddle attachment until you obtain an even ‘sandlike’ texture.
3. Finally, add the eggs.
4. Remove from the mixer and roll out. Ensure that the crust is slightly larger than the pie tin, then brown the pastry in the oven.
5. Fan oven: oven bake at 160° for approx. 15-20 minutes
Madagascan vanilla cream
INGREDIENTS
PREPARATION
- 235g milk
- 25g egg yolks
- 35g caster sugar
- 15g custard powder
- ½ sheet of gelatine soaked
in cold water
- 70g butter
- 1+½ Madagascan vanilla pods
1. Soak the gelatine in cold water for 5 minutes.
2. Heat the milk, then infuse with the vanilla for 20 minutes (place
food wrap over the mixture during this time).
3. Strain and add more milk until the initial weight is reached.
4. Bring to the boil and then make your cream (custard) by slowly
pouring over the egg yolks, sugar and cornflour.
5. A
dd the gelatine.
6. Cut the butter into small dice and incorporate gradually at 40°,
mix, set aside, then refrigerate.
Pink Lady®, so much more than an apple.
pinkladyeurope.com
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Pink Lady® tatin barlettes
Dessert
Apples Tatin with orange
INGREDIENTS
PREPARATION
- 600g Pink Lady® apples
cut into quarters
- 150g caster sugar
- 25g orange zest
1. Make caramel.
2. Pour onto a baking sheet and cover with parchment to protect it
from humidity.
3. Once cooled, use a cleaver or blender to transform into powder.
4. Wash and peel the apples.
5. Cut into large dice.
6. Add the orange zest.
7. Mix the apples and orange zest with the caramel powder.
8. Place the apples on a baking tray with rack, cover and bake for
30 minutes at 180°C.
9. Stir at half time.
Caramel/orange glaze
INGREDIENTS FOR THE SYRUP
PREPARATION
- 50g sugar
- 50g water
Make a caramel and deglaze using hot water.
INGREDIENTS FOR THE GLAZE
- 65g of the syrup
- 435g neutral glaze
- 20g orange zest
PREPARATION
1. Boil the glaze with the zests. Leave to cool.
2. Whisk together with the syrup.
Montage and decoration
INGREDIENTS
PREPARATION
- 1 gold leaf
- Red sugar crystals
1. Fill the pastry cases 2/3 with vanilla cream.
2. Spoon the apples on top.
3. Heat the glaze and brush over the apples.
4. Finally, apply the gold leaf and the sugar crystals.
Pink Lady®, so much more than an apple.
pinkladyeurope.com
>