MODERN APPLE TATIN | L'Atelier
Discover the modern twist on Apple Tatin from World Pastry Champion Alexis Bouillet. Experience culinary excellence with Isigny Saint-Mère butter and traditional French techniques.
Ingredients
- Flour Bandicoot - Laucke - N1 80g
- Flour T55 Laucke - N1 80g
- Salt 5,8g
- Butter Tourage 82% - Isigny St mere - N1 39g
- Water 66g
- Butter Tourage 82% - Isigny St mere - N2 164g
- Flour Bandicoot - Laucke - N2 33g
- Flour T55 Laucke - N2 33g
- Excellence Whipping Cream 35% - N2 55g
- Vanilla Bean Premium Tahitensis 1g
- Sugar 18g
- Gelatin bloom - Gelita 1,2g
- Mascarpone 36g
- Excellence Whipping Cream 35% - N2 164g
- Water 120g
- Sugar A 30g
- NH pectin - PCB Creation 3,0g
- Sugar B 90g
- Glucose syrup 60g
- Citric acid - PCB Creation (50/50) 0,9g
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