Apple soufflé tartlet

Apple soufflé tartlet

Julien Dugourd
Difficulty Icon
Expert
Recipe Time Icon
1h10
10
Videos
A marvelous way to work with apples: a hydrid creation, half pastry, half plated dessert, showcasing a tartlet with a breathtaking blown-sugar apple, a duo of raw and cooked apples, vanilla cream, whipped cream and a crunchy crumble.
Apple soufflé tartlet
Completion time
Preparation
1h10
Baking
34m
Resting
24h
Techniques taught
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Pasteurizing a mixture
  • Making a custard
  • Boiling 'à la nappe'
  • Rolling out sweet pastry dough
  • Preparing a shortcrust pastry with a mixer
  • Lining a tartlet ring
  • Blind baking a dough using a ring
  • Baking a streusel in the oven
  • Making a streusel
  • Scraping a vanilla pod
  • Making a dry caramel
  • Diluting caramel
  • Making a butter caramel
  • Diluting caramel
  • Peeling a fruit
  • Dicing
  • Making a brunoise
  • Peeling a fruit
  • Dicing
  • Making a brunoise
  • Coloring artistic sugar
  • Melting artistic sugar
  • Making a blown sugar apple
  • Making a blown sugar ball
  • Blowing sugar
  • Working artistic sugar
  • Using a piping bag
  • Decorating a tart
  • Decorating with sprouts
Discover the first step of this course for free

Step 1 : Vanilla cream with mascarpone

Julien Dugourd
Julien Dugourd
Pastry Chef | Julien Dugourd Patisserie
Pastry Chef | Julien Dugourd Patisserie

Step 2 : Sweet pastry dough

Step 3 : Lining & baking the tartlet shells

Step 4 : Crumble

Step 5 : Liquid caramel

Step 6 : Pan-fried Golden apple brunoise

Step 7 : Raw Granny Smith apple brunoise

Step 8 : Cooking and coloring sugar

Step 9 : Blown sugar ball

Step 10 : Plating and finishing the tartlet

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