Intensely flaky tart tatin

Intensely flaky tart tatin

Pierre-Jean Quinonero
Difficulty Icon
Expert
Recipe Time Icon
2h
11
Videos
Stunning individually-sized cider caramel-flavored tarte tatin, nestled in flaky Viennese bread dough.
Intensely flaky tart tatin
Completion time
Preparation
2h
Baking
1h25
Resting
3h
Techniques taught
  • Forming a glutinous network
  • Dough proofing
  • Kneading Viennese bread dough with a mixer
  • Degassing a dough
  • Shape a dough prior to the layering process
  • Shaping butter prior to the layering process
  • Flour a work surface
  • Encasing butter into a dough
  • Making puff pastry
  • Preparing puff pastry
  • Peeling a fruit
  • Making an apple ribbon
  • Cutting apple rolls to the size of a pastry ring
  • Creating a roll with apple ribbons
  • Making a butter caramel
  • Thickening with butter
  • Slow-baking a fruit in the oven
  • Rolling out puff pastry
  • Cutting puff pastry
  • Making puff pastry strips
  • Scraping a vanilla pod
  • Deglazing
  • Making a flavored caramel
  • Flour a work surface
  • Baking a tart
  • Greasing a pastry ring
  • Assembling a tart tatin in a ring
  • Using a piping bag

Discover the first step of this course for free

Step 1 : Kneading the vienna bread dough & proof

Pierre-Jean Quinonero
Pierre-Jean Quinonero
French Dessert Champion | Grand Hôtel du Cap Ferrat
French Dessert Champion | Grand Hôtel du Cap Ferrat

Step 2 : Degassing & shaping the vienna bread dough

Step 3 : Preparing the tourage butter

Step 4 : Tourage: three single folds

Step 5 : Preparing the apple ribbons

Step 6 : Preparing the apple rolls

Step 7 : Caramel & candied tatins apples

Step 8 : Rolling out & cutting the flaky vienna bread dough

Step 9 : Cider caramel

Step 10 : Assembling & baking the tart tatin

Step 11 : Finishing touches on the tart tatins

Pierre-Jean QuinoneroPierre-Jean Quinonero

Pierre-Jean Quinonero

French Dessert Champion | Grand Hôtel du Cap Ferrat
Pierre-Jean Quinonero is a pastry chef from Auvergne. In 2021 he was awarded the prestigious title of French Dessert Champion and voted Best coffee-flavored Dessert by Lebey guides.

A young prodigy, he has worked in prestigious establishments such as the George V and the Château des Ferrières with Chefs Desty Brami and Maxime Frédéric.
Meticulous and competitive, his sweet creations have received numerous awards: France-Quebec Trophies, Best Apprentice of France, French Dessert Champion, voted Best Dessert by Lebey guides and finally, Passion Dessert prize by the Michelin Guide.

At the age of 27, he was hired as Executive Pastry Chef at the Burgundy Hotel in Paris, where he creates high-end pastry desserts, defined by elegance and sure to please the most discerning gourmets.
Pierre-Jean has been Head Pastry Chef at the sublime Grand Hôtel du Cap Ferrat since 2023.

Pierre-Jean is renowned for his gourmet, low-sugar pastries and his perfect mastery of the art of puff pastry. He particularly enjoys working with spices, including vanilla, which he chooses meticulously according to its origins and create subtle pralines to accompany his creations. Delicious flans, brioches filled with praline, and his divine, intensely flaky tarte tatin are some of his signature pastries.

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