Signature apple pie

Signature apple pie

Patrice Ibarboure
Difficulty Icon
Advanced
Recipe Time Icon
1h15
11
Videos
An apple and quince pie with a brittle dough, apple and quince vanilla compote and tangy apple slices poached in syrup
Signature apple pie
Completion time
Preparation
1h15
Baking
25m
Resting
3h
Techniques taught
  • Flour a work surface
  • Making a sweet pastry dough by hand
  • Dough frassage by hand
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Lining a tart ring
  • Pre-baking a sweet pastry dough
  • Making almond cream
  • Preparing a shiny egg wash
  • Piping without using a tip
  • Egg washing a dough with a brush
  • Baking almond cream
  • Making a fruit compote
  • Peeling a fruit
  • Dicing
  • Peeling an apple
  • Flavoring a compote
  • Thinning out a glaze
  • Making a vanilla glaze
  • Zesting a citrus fruit
  • Chinoiser (straining)
  • Making a flavored syrup
  • Slicing with a mandolin
  • Poaching a fruit
  • Making apple strips
  • Decorating a tart
  • Spray glazing

Discover the first step of this course for free

Step 1 : Sweet pastry dough

Patrice Ibarboure
Patrice Ibarboure
Best Craftsman of France (MOF), Pastrymaking | Les Frères Ibarboure, Bidart
Best Craftsman of France (MOF), Pastrymaking | Les Frères Ibarboure, Bidart

Step 2 : Lining & pre-baking the sweet pastry dough

Step 3 : Almond-flavored cream

Step 4 : Egg wash

Step 5 : Baking the pie shell filled with almond cream

Step 6 : Apple compote

Step 7 : Flavoring the quince compote

Step 8 : Vanilla glaze

Step 9 : Vanilla & lime-flavored syrup

Step 10 : Poached apple strips in syrup

Step 11 : Final assembly

Patrice IbarbourePatrice Ibarboure

Patrice Ibarboure

Best Craftsman of France (MOF), Pastrymaking | Les Frères Ibarboure, Bidart
Patrice Ibarboure is Best Craftsman of France (MOF) in the pastry category and Chef of the starred restaurant located in Bidart, 'Les Frères Ibarboure'.

After earning a BEP in cooking and a stint at the hotel school in Biarritz, the Chef, who is passionate about pastry, went to Paris to perfect his art and worked for some of the best houses. First, he worked for Fauchon, in the boutique, alongside Christophe Adam, then for Pierre Gagnaire, where he learned restaurant pastry and discovered surprising combinations of flavors; finally, he spent time at the Hôtel de Crillon with Jérôme Chaucesse.

At the end of 2011, he left for New York, where he worked with Daniel Bouloud, a three-star Michelin chef: it was a particularly fulfilling experience. Two years later, he returned to his roots in the Basque Country. He became the pastry chef at the family restaurant, Les Frères Ibarboure, where his brother is the head chef.

Perfectionist and unrelenting, Patrice Ibarboure participated in many competitions: the French Dessert Championship and the Confectionery Arts European Championship. He rose to the finals and met Thierry Bamas, Best Craftsman of France (MOF) 2011.

Chef Thierry Bamas then became his mentor for the Best Craftsman of France (MOF) competition, which he won in 2019, after a long, intense and rigorous training. Today, the Chef still works at the family restaurant which has been awarded a star in the Michelin Guide.

For VoilaChef, Patrice Ibarboure teaches you how to make 3 gourmet recipes: an orange and Grand Marnier soufflé, his signature apple and quince tart, and a chocolate-hazelnut log, just in time for the Holiday Season.

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