Tatin-style savoy cake

Tatin-style savoy cake

Olivier Lainé
Difficulty Icon
Beginner
Recipe Time Icon
40m
3
Videos
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'.
Tatin-style savoy cake
Completion time
Preparation
40m
Baking
45m
Resting
1h
Techniques taught
  • Making a dry caramel
  • Diluting caramel
  • Making a butter caramel
  • Blending using a mixer
  • Unmolding
  • Peeling a fruit
  • Slow-baking a fruit in the oven
  • Peeling an apple
  • Filling a piping bag
  • Using a piping bag
  • Assembling a dessert in a mold
  • Decorating with confectioner's sugar
  • Piping without using a tip

Discover the first step of this course for free

Step 1 : Salted butter caramel powder

Olivier Lainé
Olivier Lainé
Pastry Chef | Educator, Ritz Escoffier School
Pastry Chef | Educator, Ritz Escoffier School

Step 2 : Preparing the caramelized apples

Step 3 : Savoy cake, final assembly and baking

Olivier LainéOlivier Lainé

Olivier Lainé

Pastry Chef | Educator, Ritz Escoffier School
Olivier Lainé is a pastry Chef and a teacher at the Ritz Escoffier School.

A native of Brittany, Olivier Lainé's passion for gastronomy was passed on to him by his father, and he was introduced to pastry-making at an early age, while attending his first training course. Stimulated by this experience, he went on to earn a vocational degree in pastry (CAP-BEP Pâtissier) at the Lycée Louis Guilloux, where two encounters particularly left a mark on him: that of Eric Fillatre, his first teacher, and then that of Laurent le Daniel, Best Craftsman of France (MOF) in the pastry-making category.

Olivier Lainé then began his professional career in Cannes, at the 2-Michelin-starred Oasis restaurant, where he worked extensively on taste combinations and on an innovative approach to pastry-making. He then returned to Brittany to open a family restaurant: for 5 years he combined pastry-making with entrepreneurship. His fondness for the world of pastry shops led him to return to Paris, where he worked at the famous Café Pouchkine, then at the Shangri-La palace, where he worked alongside Michael Bartocetti.

As he started gaining experience though the years, training and the transmission of knowledge became extremely important to the Chef. So, in 2018, he decided to devote himself fully to the world of teaching and became an instructor at the prestigious Ritz-Escoffier School.

For VoilaChef, Olivier Lainé passes on his passion for pastry excellence with pedagogy and precision: a soft Savoy cake with a heart of candied apples, a delicate and subtle tartlet with exotic fruit notes and an elegant flower-shaped dessert with perfectly balanced flavors of chocolate, pecan and exotic fruit.

A Trustpilot score of 4,6/5 with more than 100 evaluations

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Ruthy
16
May
2024
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Great online training platform.
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Sylvie Leandri
10
May
2024
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I really like Voilà Chef's courses.
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Lisa C
3
February
2024
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

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2024
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January
2024
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