6.10.13

Apple, Caramel and Walnuts


Dearest beautiful people, it has been too long since my last post. For that I do apologize, things have been pretty hectic down my way. It has indeed been a challenge juggling pastrying with postgraduate studies and work responsibilities. 

Last week I taught 2 back-to-back pastry classes at Pantry Magic in Kemang, Jakarta. On the menu were Chai and caramel choux, thyme and mushroom gougeres, mango and mint tarts, strawberry and mascarpone tarts and green tea/raspberry financiers. Though I was utterly exhausted by the end, I had an incredible sense of pride and relief, surviving my first pastry classes in Jakarta in one piece.


Just when I thought I'd finally get some rest over the weekend, a friend of a friend asked me to prepare some pastries for her birthday luncheon on Sunday. Though usually I don't accept orders outside of direct friends and family, I was compelled to accept the request as I have been wanting to experiment making Apple Tatins! So here's a nice, shiny new blog post for you all, my rendition of a French classic; Pomme Tatin aux Noix Caramélisées.



Just to remind you again, you can find me on twitter @TalitaSetyadi and instagram @TalitasKtchn
Have fun with the recipe guys and girls.


Pomme Tatin aux Noix Caramélisées
Makes 20 single servings

Sweet tart base
400 g all-purpose flour
200 g butter - cold, cubed
80 g ground almonds
200 g powdered sugar
2 eggs

Sift and combine all the dry ingredients
Add in cubed butter and work into the dry ingredients with fingertips to resemble small crumbs
Add in the egg and work into dry ingredients until half-incorporated.
To achieve a homogenous dough, smear the crumbs onto the counter with the heel of your hand. Careful not to overwork the dough!
Dough will be very soft, wrap up with a sheet of baking paper, and refrigerate until firm.
Butter tart rings well.
When cooled, place dough onto a floured working surface.
Roll out with a rolling pin and with the help of flour to a thickness of 2-3mm 
Line the tart rings, pressing well onto the sides. Make sure the bases are at a right angle.
Cut off excess dough with a small knife
Rest tart shells in the fridge for at least 30 minutes before baking
Poke bases with fork to prevent from rising
Bake at 175 degrees C for about 15-20 minutes. Cool completely

Apple Tatin
18 granny smith apples - peeled, cored, sliced 2mm thick
- - - 
200 g sugar
75 ml water
- - -
250 ml water
20 g sugar
25 g butter
30 ml lemon juice
salt
vanilla bean

Boil 250 ml of water, 20 g sugar, 25 g butter, 30 ml lemon juice, salt and vanilla bean to make the syrup
Brush softened butter onto a 30x40cm baking sheet
Pour 75 ml of water into a saucepan, add 200 g sugar and caramelize
Pour caramel onto the baking sheet 
Arrange apples on top until you get to the top

Pour in syrup, bake for 45 minutes at 170 degrees C

Cool to room temperature, freeze completely
Use cookie cutters to cut into desired shape


Walnut Sponge Cake
70 g egg yolks
30 g sugar
- - - 
20 g cornstarch
20 g cake flour
- - - 
25 g chopped walnuts - lightly toasted
40 g warm melted butter
- - -
70 g egg whites
20 g sugar
vanilla bean
salt

Preheat oven to 180 degrees C
Sift and combine cornstarch and flour
Blanche egg yolks with the sugar until lightened in color and ribboning
Whisk egg whites, sugar, vanilla bean pulp and salt until firm
Add cornstarch and flour into egg yolks, whisk until just incorporated
Add butter and whisk again
Add in meringue in several additions, folding with a large spatula
Spread out onto a baking sheet lined with baking paper, 5mm thick
Sprinkle with chopped walnuts, bake for 7-8 minutes until browned
Cool completely, cut into discs using a cookie cutter

Caramel Imbibing Syrup
60 g sugar
20 ml water
- - - 
120 ml hot water

Make a dark caramel with the 60 g sugar and 20 ml water
Deglaze with 120 ml hot water
Cool to room temperature

Vanilla pastry cream
220 ml milk
30 g egg yolks
30 g sugar 
10 g cornstarch
- - - 
40 g butter
vanilla

Whisk egg yolks and sugar until slightly pale. Add the cornstarch and whisk well.
Heat up milk to a gentle simmer. Pour a third of the hot milk over the egg mixture, whisk together and pour whole thing back into the saucepan. 
Bring to a boil while stirring and mixing well with a whisk.
Remove from heat, transfer to a mixing bowl and allow to cool for 10 minutes. Add butter, and whisk. 
Cover with plastic wrap (on contact to prevent a skin forming) and set aside until needed for the mascarpone cream.

Vanilla Mascarpone Cream
560 g cream
40 g sugar
100 g egg yolks
vanilla
- - - 
3 gelatin sheets - soaked and drained
500 g mascarpone
Vanilla pastry cream

Warm up cream and vanilla to a simmer
Blanche egg yolks and sugar, add to cream and cook to 84 degrees C
Add in the gelatin off heat, strain if needed
Add in mascarpone and pastry cream - use immersion blender for extreme smoothness
Cool completely in the fridge, whip up firm

Caramelized Walnuts
75 g sugar
15 ml water
75 chopped walnuts

Make a light caramel with the sugar and water
Add in chopped walnuts, stir until caramel darkens
Pour contents onto a sheet of baking paper, leave to cool
Break apart with fingers

Montage
Cooled tart shells
Vanilla mascarpone cream
Walnut sponge cake discs
Caramel imbibing syrup
Apple tatin discs
Natural jelly glaze (store bought)
Caramelized walnuts

Pipe in a spiral of vanilla mascarpone cream at the base of each tart shell
Imbibe the walnut sponge cake discs and place on top, press down slightly
Pipe on more mascarpone cream on top 
Place the frozen apple tatin disc on top of the ensemble, brush with neutral jelly glaze
Decorate with candied walnuts, chocolate and gold leaves


I love a good sectional cut.


You guys need to make this..


Remember, an apple a day keeps the doctors away.. (haha)


x Tal

12 comments:

  1. Oh my goodness - they are absolutely beautiful - incredibly intricate but I am sure they taste spectacular!

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    Replies
    1. Thanks Pat!! :) They sure taste really good.. the combination of buttery apples, caramel and vanilla is to die for!

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  2. May I ask what it means to "blanche" the egg yolks with the sugar? I'm not familiar with this term (except in the area of blanching nuts where they would be quickly submerged in boiling water). I don't think is the meaning in this case.

    I definitely want to try this recipe over the weekend. Your pastries and recipes are wonderful! Thank you.

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    Replies
    1. Hi Maggie, to "blanche" egg yolks means to turn it lighter in colour by whisking it with the sugar..! thanks for the question, good luck trying out the recipe :)

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  3. You are absolutly amazing! I love reading your recipes wishing somday Ill make them! Greeting from Mexico!

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    Replies
    1. Greetings from Indonesia, Gaby! Thanks for leaving a comment :) Take pics of your creations if you ever make something from the blog..!! I'll put them up on Talita's Kitchen facebook page :)

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  4. for the Sweet Tart Base if I don't have almonds, could i simply replace it with ground hazelnuts or even pistachio or walnuts??

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  5. Anonymous18.11.13

    hi talita, I asked this question sometimes ago at your facebook.
    I just made this one but my apple caramel wasnt frozen enough after i frooze for 5 hours. How long did you take to freeze them? When i cut using the ring cutter and assembly on top of my tarts , the caramel become watery. The apple slices didnt stick together like yours. Please give me some tips. Thank You.

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  6. parabéns seu trabalho é lindo

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  7. Your cakes are almost to beautiful to be true, thanks for sharing the recipe, to have an idea how to make them, even though we can't make it as perfect, because you are a genius!

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  8. Your cakes are looking awesome!I'm Ronald,currently working at federal job resume in USA wishes to make this cakes.

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