Recipe of the month

BREIZH’TATIN

BRITTANY SHORTBREAD

• Butter 170 g
• Caster sugar 100 g
• Salt 3 g
• Flour 170 g
• Baking powder 10 g
• Egg yolks 40 g

Mix butter with powders. Add yolks and refrigerate for 30 minutes before rolling to 5 mm thick. Cut discs and bake at 170°C for 15 minutes.

TATIN CARAMEL

• Caster sugar 1,500 g
• Water 650 g
• Apples, Golden 20 pieces

Cook a dry caramel with sugar. Deglaze with boiling water. Peel and cut apples and place into a gastropan and pour caramel on top. Cook apples at 200°C for 45 minutes. Place apples into silicon moulds and bake at 180°C for another 30 minutes. Blast freeze before unmoulding.

VANILLA NAMELAKA

• Milk 200 g
• Glucose 10 g
• Vanilla bean as nec.
• Gelatin powder (200 Bloom) 5 g
• Water (for gelatin) 30 g
• White chocolate 360 g
• Cream 35% fat 400 g

Soak gelatin in water. Boil milk with glucose and vanilla. Add gelatin and pour onto white chocolate and emulsify with hand blender. Gradually add cold cream, blend and refrigerate for at least 6 hours. Whip.

SALTED BUTTER CARAMEL

• Glucose 190 g
• Caster sugar 250 g
• Semi-salted butter 40 g
• Cream 35% fat 410 g

Cook a dry caramel with glucose and sugar. Deglaze with cubed butter and boiling cream. Cook together to 105°C, leave to cool before making Tatin apple inserts.

ASSEMBLY

Place Tatin apples with sated caramel insert into a Brittany shortbread disc. Finish with a quenelle of vanilla namelaka.