Tatin Swissle
Let's Swissle! Golden Apple Tatin with puff pastry, gold chocolate ganache, and caramelised decoration. A recipe created by Andres Albite for Debic.
Ingredients
- 1900 g soft flour
- 500 g strong flour
- 72 g salt
- 30 g sugar
- 940 g water
- 60 g vinegar
- 400 g Debic Cake Butter
- 2000 g Debic Croissant Butter
- 3600 g golden apples
- 150 g sugar (1)
- 480 g sugar (2)
- 20 g pectin NH
- 24 g gelatin sheets
- 200 g Debic Cake Butter
- 4 vanilla pods
- 1200 g Debic Stand & Overrun (1)
- 1 vanilla pod
- 12 g gelatin sheets
- 50 g glucose
- 1600 g Gold chocolate
- 2400 g Debic Stand & Overrun (2)
- Caramel powder
- Milk chocolate
- Debic Stand & Overrun
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