Tarte tatin revisitée : pommes caramélisées au cidre, pâte sucrée, chantilly, et cristaux de cidre

Prepare the cider jelly by mixing 10cL of cider with 1g of agar agar.

Make the cider caramel by combining 65cL of cider with 250g of sugar and 15g of pectine NH.

Peel and prepare 1500g of apples, then cook them in the cider caramel.

Prepare the sweet hazelnut pastry using 200g of flour, 100g of butter, 2g of salt, 75g of powdered sugar, 25g of hazelnut powder, and 40g of eggs.

Whip the mascarpone cream with 200g of cream at 30% fat, 50g of mascarpone, 25g of sugar, and a bit of vanilla flavoring.

Spice Level:

Dietary