Autumn

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Apple Tatin Pie Fusion with Hazelnut Chantilly & Feuilletine Sable

Apple Tatin Pie

For the 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.

For the 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 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

  • 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 a pie crust.

For the 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 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

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

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