Intensely flaky tart tatin

Intensely flaky tart tatin

Pierre-Jean Quinonero
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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

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