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Apple soufflé tartlet
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.
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Vanilla cream with mascarpone
Techniques covered
- Scraping a vanilla pod
- Boiling "à la nappe"
- Making a custard
- Pasteurizing a mixture
- Mixing with a hand blender
- 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
- Diluting caramel
- Making a dry caramel
- Making a butter caramel
- Peeling a fruit
- Dicing
- Making a brunoise
- Melting artistic sugar
- Coloring artistic sugar
- Coloring isomalt
- Cooking isomalt
- Working artistic sugar
- Making a blown sugar apple
- Blowing sugar
- Making a blown sugar ball
- Decorating a tart
- Decorating with sprouts
- Using a piping bag
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