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Tatin-style savoy cake
An original reinterpretation of two French pastry classics: a moist, deliciously vanilla-flavored Savoy cake, filled with candied, meltingly delicious caramelized apples: a modern, gourmet tribute to the famous "tarte tatin".
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Salted butter caramel powder
Techniques covered
- Blending using a mixer
- Diluting caramel
- Making a butter caramel
- Making a dry caramel
- Peeling a fruit
- Peeling an apple
- Slow-baking a fruit in the oven
- Unmolding
- Baking a Savoy cake
- Using a piping bag
- Assembling a dessert in a mold
- Filling a piping bag
- Decorating with confectioner's sugar
- Making a Savoy cake
- Piping without using a tip
- Whisking egg whites until stiff
- Lining a mold
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