MODERN APPLE TATIN

Alexis Bouillet

PARTNER OF THE MASTERCLASS

Meet Alexis Bouillet, the illustrious French Pastry Chef who clinched the World Pastry Champion title in 2011. With an impressive career at elite venues like the Four Seasons George V in Paris and the iconic Taipei 101, Alexis is a true master of his craft. Co-founder of Taiwan's innovative "Twins' Creative Lab," Alexis continues to set new standards in the world of pastry.

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DISCOVER THE BRAND

"Our Cooperative is situated within an exceptional terroir, but the products obtained from it would be nothing without the milk producers who are involved in preserving know-how that has been passed down through several generations."

Isigny Sainte-Mère is an independent dairy cooperative based in Normandy, France, where local producers have been carrying on the tradition and know-how that made Isigny’s success centuries ago. With over 300 medals won, Isigny Sainte-Mère is the most awarded dairy company in France and is highly recommended by chefs and pastry chefs around the world.

Proud of the quality and tradition of their dairy production, their products are always associated with the high standards of Normandy's dairy heritage.

Recipe Breakdown

INVERTED PUFF PASTRY

INGREDIENTS	UNITS	PERCENT
Flour Bandicoot - Laucke - N1	80g	16,0%
Flour T55 Laucke - N1	80g	16,0%
Salt	5,8g	1,15%
Butter Tourage 82% - Isigny St mere - N1	39g	7,9%
Water	66g	13,2%
Butter Tourage 82% - Isigny St mere - N2	164g	32,8%
Flour Bandicoot - Laucke - N2	33g	6,6%
Flour T55 Laucke - N2	33g	6,6%

Day 1 – Dough Base: In the mixing bowl, combine cold water and salt. Add flours (N1), then place the soft butter (N1) on top. Using a dough hook, mix gently until just combined. Preshape the dough and let it rest for 15 minutes at room temperature. Shape into a neat square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 1 – Butter Block: In a mixing bowl, mix the cold cubed butter (N2) and flours (N2) with a dough hook until just combined. Shape into a square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 2: Enclose the dough in the butter block. Give one double turn, then rest for 2 hours at 3°C.
Give a second double turn, rest again for 2 hours at 3°C, then give one single turn. Refrigerate overnight at 3°C.
Day 3: Roll out the dough to 3.75 mm thickness. Allow it to relax, then cut into the desired shape. Rest for several hours at 3°C before freezing.

CARAMEL PASTRY CREAM

INGREDIENTS	UNITS	PERCENT
Excellence Whipping Cream 35% - N2	55g	22,9%
Vanilla Bean Premium Tahitensis	1g	0,5%
Sugar	18g	7,6%
Gelatin bloom - Gelita	1,2g	0,50%
Mascarpone	36g	15,2%
Excellence Whipping Cream 35% - N2	164g	53,3%

Heat cream N1, vanilla bean, and sugar to 60°C.
Add the gelatine and stir until fully dissolved.
Pour over the cold cream N2 and mascarpone.
Blend until smooth, strain, and rest for 12 hours at 3°C before whipping.

NEUTRAL GLAZE

INGREDIENTS	UNITS	PERCENT
Water	120g	39,49%
Sugar A	30g	9,87%
NH pectin - PCB Creation	3,0g	0,99%
Sugar B	90g	29,62%
Glucose syrup	60g	19,74%
Citric acid - PCB Creation (50/50)	0,9g	0,30%

In a saucepan, bring the water to 40°C. Combine sugar (A) with pectin, then dissolve into the warm water.
Add sugar (B) and glucose.
Bring to the boil.
Add the citric acid solution.
Allow to set, then store at 3°C.
Reheat to 60–70°C before spraying, diluted with 10% water.

ASSEMBLY PROCESS

Fully bake the puff pastry at 165°C for 30–40 minutes. Set aside.
Pipe 80 g of caramel into each mould.
Prepare the apple Tatin: Peel and slice the apples, then roll the slices tightly to form a large apple roll (14.5 cm diameter × 6.5 cm high). Place the apple roll on top of the caramel in the mould.
Baking process: Wrap the mould tightly in two layers of aluminium foil. Bake at 210°C for 30 minutes, damper open. Reduce the temperature to 160°C and bake for a further 30 minutes, damper open. Remove the foil and drain any excess juice from the apples. Re-wrap with foil and continue baking for another 60 minutes. Finally, unwrap the Tatin and dry it out at 150°C for 30 minutes, damper open.
Cool at room temperature, then chill overnight in the mould at 3°C.
The next day, gently warm the outside of the mould in hot water and carefully unmould the Tatin.
Spray the top with neutral glaze. Decorate the sides with a dusting of icing sugar.
Pipe a layer of caramel onto the baked puff pastry, then place the Tatin on top.
Finish by piping chantilly on top and decorating with the remaining caramel.

Ingredients

INGREDIENTS	UNITS	PERCENT
Flour Bandicoot - Laucke - N1	80g	16,0%
Flour T55 Laucke - N1	80g	16,0%
Salt	5,8g	1,15%
Butter Tourage 82% - Isigny St mere - N1	39g	7,9%
Water	66g	13,2%
Butter Tourage 82% - Isigny St mere - N2	164g	32,8%
Flour Bandicoot - Laucke - N2	33g	6,6%
Flour T55 Laucke - N2	33g	6,6%

Assembly

Day 1 – Dough Base: In the mixing bowl, combine cold water and salt. Add flours (N1), then place the soft butter (N1) on top. Using a dough hook, mix gently until just combined. Preshape the dough and let it rest for 15 minutes at room temperature. Shape into a neat square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 1 – Butter Block: In a mixing bowl, mix the cold cubed butter (N2) and flours (N2) with a dough hook until just combined. Shape into a square, wrap in plastic film, and refrigerate at 3°C overnight.
Day 2: Enclose the dough in the butter block. Give one double turn, then rest for 2 hours at 3°C.
Give a second double turn, rest again for 2 hours at 3°C, then give one single turn. Refrigerate overnight at 3°C.
Day 3: Roll out the dough to 3.75 mm thickness. Allow it to relax, then cut into the desired shape. Rest for several hours at 3°C before freezing.

Ingredients

INGREDIENTS	UNITS	PERCENT
Excellence Whipping Cream 35% - N2	55g	22,9%
Vanilla Bean Premium Tahitensis	1g	0,5%
Sugar	18g	7,6%
Gelatin bloom - Gelita	1,2g	0,50%
Mascarpone	36g	15,2%
Excellence Whipping Cream 35% - N2	164g	53,3%

Assembly

Heat cream N1, vanilla bean, and sugar to 60°C.
Add the gelatine and stir until fully dissolved.
Pour over the cold cream N2 and mascarpone.
Blend until smooth, strain, and rest for 12 hours at 3°C before whipping.

Ingredients

INGREDIENTS	UNITS	PERCENT
Water	120g	39,49%
Sugar A	30g	9,87%
NH pectin - PCB Creation	3,0g	0,99%
Sugar B	90g	29,62%
Glucose syrup	60g	19,74%
Citric acid - PCB Creation (50/50)	0,9g	0,30%

Assembly

In a saucepan, bring the water to 40°C. Combine sugar (A) with pectin, then dissolve into the warm water.
Add sugar (B) and glucose.
Bring to the boil.
Add the citric acid solution.
Allow to set, then store at 3°C.
Reheat to 60–70°C before spraying, diluted with 10% water.

Ingredients

Assembly

Fully bake the puff pastry at 165°C for 30–40 minutes. Set aside.
Pipe 80 g of caramel into each mould.
Prepare the apple Tatin: Peel and slice the apples, then roll the slices tightly to form a large apple roll (14.5 cm diameter × 6.5 cm high). Place the apple roll on top of the caramel in the mould.
Baking process: Wrap the mould tightly in two layers of aluminium foil. Bake at 210°C for 30 minutes, damper open. Reduce the temperature to 160°C and bake for a further 30 minutes, damper open. Remove the foil and drain any excess juice from the apples. Re-wrap with foil and continue baking for another 60 minutes. Finally, unwrap the Tatin and dry it out at 150°C for 30 minutes, damper open.
Cool at room temperature, then chill overnight in the mould at 3°C.
The next day, gently warm the outside of the mould in hot water and carefully unmould the Tatin.
Spray the top with neutral glaze. Decorate the sides with a dusting of icing sugar.
Pipe a layer of caramel onto the baked puff pastry, then place the Tatin on top.
Finish by piping chantilly on top and decorating with the remaining caramel.