Apple Tatin Pie Fusion with Hazelnut Chantilly & Feuilletine Sable

For the Pastry Cream:

ingredients preparation
  • 345g
  • 46g
    egg yolks
  • 46g
    granulated sugar
  • 24g
  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
  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
  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
  • 90g
    apple cider
  • 25g
  • as needed
    michigan apples
  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
  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.

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