Apple Tatin Pie Fusion with Hazelnut Chantilly & Feuilletine Sable

For the Pastry Cream:

Ingredients Preparation
  • 345g
    milk
  • 46g
    egg yolks
  • 46g
    granulated sugar
  • 24g
    Cornstarch
  1. Bring milk to a simmer.
  2. Pour over yolks mixed with sugar.
  3. Cook as a pastry cream and chill quickly. Reserve.

For the Hazelnut Frangipan:

Ingredients Preparation
  • 150g
    butter
  • 115g
    Almond Flour Blanched - 25# carton
  • 115g
    Filbert Flour - 25# carton
  • 215g
    powdered sugar
  • 173g
    whole eggs
  • 322g
  • 22g
    Hazelnut Praline/Paste - 35# pail
  1. Mix soft butter and dry ingredients using a paddle.
  2. Add room temperature whole eggs little by little.
  3. Mix in hazelnut paste and pastry cream.
  4. Use as a pie base.

For the Feuilletine Dough:

Ingredients Preparation
  • 344g
    butter
  • 214g
    powdered sugar
  • 30g
    Almond Flour Blanched - 25# carton
  • 40g
    Filbert Flour - 25# carton
  • 6g
    salt
  • 114g
    whole eggs
  • 574g
    all-purpose flour
  • 120g
  1. Cream butter, powder sugar, nut flours, and salt.
  2. Add eggs little by little, and then add AP flour and feuilletine.
  3. Chill and roll to 2.5mm thickness. Use as a pie crust.

For the Caramel Powder & Apples

Ingredients Preparation
  • 500g
    granulated sugar
  • 50g
    glucose
  • 90g
  • 25g
    butter
  • as neededAs needed
  1. Cook ingredients as a sugar syrup to 175C.
  2. Cast caramel out onto a Silpat. Let cool and then grind into a powder.
  3. Slice apples using a vegetable peeler and sprinkle powder between the layers. Bake apples in a fleximold dome at 356F until rich golden color.

For the Hazelnut Chantilly

Ingredients Preparation
  • 100g
    milk
  • 80g
    granulated sugar
  • 88g
    gelatin mass
  • 170g
    mascarpone cheese
  • 730g
    cream
  • 75g
    Hazelnut Praline/Paste - 35# pail
  1. Bring milk and sugar to a simmer.
  2. Combine with melted gelatin mass.
  3. Mix with cream, cheese and hazelnut paste.
  4. Let set in the cooler and then whip when needed.
  5. Pipe onto an edge of pies.

Get in Touch