Recipe Tatin on the go
To make this dish
Ingredient list
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Croissant dough418 g T55 flour
418 g T45 flour
15 g salt
100 g sugar
33 g fresh yeast
83 g Lescure Unsalted 250g butter Roll 82% fat
430 g milk
500 g Unsalted 1kg butter Sheet 84% fat
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Tatin style apples1110 g sugar
555 g Lescure Unsalted 500g butter Roll 82% fat
1110 g apple juice
555 g calvados (optional)
3700 g Golden apples
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Cream cheese filling529 g cream cheese
132 g crème fraîche 35%
101 g plain flour (T55, approximately 11% protein)
106 g egg
32 g sugar
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Hot tatin glaze300 g hot neutral glaze
300 g Cooking liquid from the apples
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 500g butter Roll 82% fat
The recipe, step by step
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01
Croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, the salt, sugar, butter cut into cubes, and the yeast/ milk mixture on speed 1 for 5 minutes. Knead on speed 2 for 8 minutes. Shape into a ball and let rise for 1 hour. Punch down, shape into a rectangle and refrigerate overnight.
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02
Tatin style apples
Peel the apples and cut into eighths. Prepare a dry caramel, and deglaze with the butter, apple juice and calvados. Cook the apples in the caramel until they are translucent, caramel in colour and cooked through. Drain and bake in a 180°C convection oven for 20 minutes.
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03
Cream cheese filling
Combine the ingredients in a food processor.
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04
Hot tatin glaze
Bring the ingredients to a boil.
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05
Shaping
Arrange the apples in a 35x26,5 cm frame. Press down on them slightly and place in the freezer.
Spread 850 g of the cream cheese filling over the frozen apples. Return to the freezer to let firm up slightly.
Cut into 13x2 cm rectangles (75-80 g) and return to the freezer.
Enclose the butter sheet in the détrempe and perform 2 double turns. Let rest in the refrigerator for 30 minutes.
Roll out the dough to a thickness of 2 cm. Cut 14 strips measuring 5 mm in width, ensuring to cut the dough in the same direction it was rolled out. Place the strips on top of the remaining dough, also in the direction in which it was rolled out (horizontally).
Roll out to a thickness of 2,5 mm, then cut horizontally into 30x2 cm strips (35 g).
Gather the dough scraps and roll out (in both directions) to a thickness of 1,5 mm. Prick and cut out oval bases using a 13x3 cm cutter. Refrigerate.
Wrap a strip of croissant dough around an apple/cream cheese insert. Brush the ends with a little water to moisten, then press to seal.
Place the oval bases on top of the cream cheese side of the inserts, seal, flip over and place in the Flexipan® Air moulds (ref: SF4075).
Let rise for 2 hours at 26°C (70% humidity). Let sit for 10 minutes at room temperature (20°C). Preheat the convection oven to 190°C and bake at 170°C for approximately 20 minutes. Let cool.
Brush the apples with the hot glaze and sprinkle the extremities with icing sugar on the diagonal.
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