Apple Tatin Pie Fusion with Hazelnut Chantilly & Feuilletine Sable

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Apple Tatin Pie Fusion with Hazelnut Chantilly & Feuilletine Sable

Recipe by: Chef Alexandra Foster

Michigan Apples from Glei’s Orchards & Greenhouses – 3500 Milnes Rd. Hillsdale, MI 49242

Pastry Cream

Ingredients

  • 235g Milk
  • 46g Egg yolks
  • 46g Granulated Sugar
  • 24g Cornstarch

Directions

  1. Bring milk to a simmer.
  2. Pour over yolks mixed with sugar.
  3. Cook as a pastry cream and chill quickly. Reserve.

Hazelnut Frangipan

Ingredients

  • 150g Butter 150
  • 115g American Almond® Almond Flour
  • 115g American Almond® Hazelnut Flour
  • 215g Powdered Sugar
  • 173g Whole Eggs
  • 322g Pastry Cream, from above
  • 22g American Almond® Hazelnut Paste

Directions

  1. Mix soft butter and dry ingredients using paddle.
  2. Add room temperature whole eggs little by little.
  3. Mix in hazelnut paste and pastry cream.
  4. Use as pie base.

Feuilletine Dough

Ingredients

  • 344g Butter
  • 214g Powdered Sugar
  • 30g American Almond® Almond Flour
  • 40g American Almond® Hazelnut Flour
  • 6g Salt
  • 114g Whole Eggs
  • 574g All-purpose Flour
  • 120g Cacao Barry Pailleté Feuilletine

Directions

  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 pie crust.

Caramel Powder & Apples

Ingredients

  • 500g Granulated Sugar
  • 50g Glucose
  • 90g Apple Cider
  • 25g Butter
  • Michigan Apples, as needed

Directions

  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 vegetable peeler and sprinkle powder between the layers. Bake apples in fleximold dome at 356F until rich golden color.

Hazelnut Chantilly

Ingredients

  • 100g Milk
  • 80g Granulated sugar
  • 88g Gelatin Mass
  • 170g Mascarpone Cheese
  • 730g Cream
  • 75g American Almond® Hazelnut Paste

Directions

  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 cooler and then whip when needed.
  5. Pipe onto edge of pies.

Recipe courtesy of American Almond® – www.americanalmond.com