Tarte Tatin (For 25 bites)
50g of glucose (if not honey)
60g of butter
8g of gelatin
THE SWEET PASTE
140g of butter
75g of icing sugar
2g of salt
25g of almond powder
250g of flour T55
400g of sugar
260 of water
12g of gelatin
THE WHIPPED MASCARPONE VANILLA
100g of whole liquid cream
5g of icing sugar ½ gostle of vanilla
Peel, drain and cut apples in brunoise.
In a frying pan, melt butter with honey and glucose.
Pour the apple cubes and the pears with medium heat about 10 minutes. Put the sugar powder in a saucepan and make a dry caramel.
Pour the liquid cream gradually until a smooth caramel is obtained. Remove from heat, incorporate gelatin and apples.
Cut in the Pixmold to shave and block in the freezer all night.
The sweet dough:
Work pommade butter with icing sugar, add salt, almond powder, egg and mix well.
Finally add the flour without too much work the dough.
The filmer and book it in the fridge for one night.
The next day, lowering it to about 3mm and detailing squares of 4cm.
Have them on a perforated baking mat and cook for about 30 minutes at 175 ° c.
Put the sugar and water in a saucepan and bring the whole to a boil. Outside the fire, add the gelatin and get rid in a container. Is used at 35 ° c.
Drill the cubes and dispose of them on a grid.
Ice from neutral nappage when it is about 35 ° c.
Using a spatula and a toothpick, move the PixTatins to the small squares of sweet dough.
Monter the cold liquid cream with the icing sugar, the vanilla and the mascarpone until obtaining a firm whipped cream.
Dresser nice nice vanilla whiff on the PixTatins.
Let it thaw about 2 hours in the fridge before tasting.