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The Washington Apple (Le Meilleur Pâtissier, episode 2)

2021-04-18

   La version Française se trouve ICI
My dessert for the second episode of the TV Show, that the chef Cyril Lignac loved ! 

Don't forget to share your photos once you tried this recipe! HERE 







My second dessert at the Pastry Show

If you watched the 2nd episode of the show 'Le Meilleur Pâtissier', you saw that as all contestants arrived, they discovered big apples placed in the garden that day
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And under the tent were not only placed apples, but also dwarfs

No brainer : This episode was all about Snow White and the Seven Dwarfs
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And Cyril Lignac asked us to invent a dessert with apples
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And with the little time we had to make this dessert, I decided to celebrate the Washington Apples, not only because I live in California and that I know most of the apples I eat are from the Washington State, but also because this was an occasion to celebrate George Washington

The technique I am using is unique : I make a caramel, wait for it to harden, and cook apple halves in a silicone mold with the hardened caramel
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And to be honest, I was a tad disappointed with the result... here's a mugshot to prove it:
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With the little time we had to finish ( a couple hours ), I couldn't finish this dessert. However, upon tasting, DEFAUT told me that the apple taste was just excellent

Cyril liked the way the apple was caramelized !
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And with this thumbs up he gave me, I started to smile !
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And Cyril then told me on camera "You are in the game !" meaning "That will do it !"
Washington Apple Tartlets

About this recipe

And after those remarks, I received a lot of requests on my Instagram Account to post the recipe on my blog, which is what I am doing here !!
Washington Apple Tartlets

Compared to the version that I made live at the TV show, I am showing you a slightly different version : I skipped the pecan sponge, and I am adding the whipped ganache, that I am piping with a Leaf Cake Decorating Tip, to decorate the apple with nice leaves
Washington Apple Tartlets

When you look at it, this tartlet is quite simple : a cookie, a caramelized apple, and whipped ganache
Washington Apple Tartlets

You will love this taste ! We have something in France that is called "Tarte Tatin" that is close to this recipe, but I find this recipe more elegant
Washington Apple Tartlets

You will love making this recipe, and you will love eating it, trust me !
Washington Apple Tartlets


The other recipe of My Desserts Of Le Meilleur Pâtissier Show

The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)



 

Ingredients

Washington Apple Tartlets

For 4 round tartlets, 4.33" (or 4 21/64" or 11 cm) in diameter

 

 Tart shell

10 oz Sweet Shortcrust Pastry (280 grams). For the recipes, see HERE

 Apples

2 Apples

⅔ Cup Sugar (150 grams)

⅔ Cup Neutral Glaze (200 grams). For the recipe, see HERE

 Whipped Ganache

1 ⅓ Cup Whipping Cream (300 grams)

¼ lbs White Chocolate (100 grams)

0.14 oz Gelatin Sheets (4 grams)

1 teaspoon Apple Liquor (9 grams)

 Decoration

1 Apple

½ Cup Water (100 grams)

½ Cup Sugar (100 grams)

2 teaspoons Lemon Juice (12 grams)

 

For 2 round tartlets, 4.33" (or 4 21/64" or 11 cm) in diameter

 

 Tart shell

5 oz Sweet Shortcrust Pastry (140 grams). For the recipes, see HERE

 Apples

1 Apple

⅓ Cup Sugar (75 grams)

⅓ Cup Neutral Glaze (100 grams). For the recipe, see HERE

 Whipped Ganache

⅔ Cup Whipping Cream (150 grams)

2 oz White Chocolate (50 grams)

0.07 oz Gelatin Sheets (2 grams)

1 teaspoon Apple Liquor (4.5 grams)

 Decoration

1 Apple

4 Tablespoons Water (50 grams)

4 Tablespoons Sugar (50 grams)

1 teaspoon Lemon Juice (6 grams)

 

For 6 round tartlets, 4.33" (or 4 21/64" or 11 cm) in diameter

 

 Tart shell

1 lbs 15 oz Sweet Shortcrust Pastry (420 grams). For the recipes, see HERE

 Apples

3 Apples

1 Cup Sugar (225 grams)

1 Cup Neutral Glaze (300 grams). For the recipe, see HERE

 Whipped Ganache

2 Cups Whipping Cream (450 grams)

5 oz White Chocolate (150 grams)

0.21 oz Gelatin Sheets (6 grams)

2 teaspoons Apple Liquor (13.5 grams)

 Decoration

1 Apple

⅔ Cup Water (150 grams)

⅔ Cup Sugar (150 grams)

1 Tablespoon Lemon Juice (18 grams)

 

You will need...

Steps

Caramel

1. In a saucepan, melt one third (4 Tablespoons or 50 g) of the

Sugar



2.  Do not stir with a spatula ! This could cristallize the sugar
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3. Once the first third has melted, sprinkle and cover with the second third (4 Tablespoons or 50 g)

4. Once melted, repeat with the last third

5. Avoid burning the caramel ! You want a light golden caramel, not dark !
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6. Pour onto a silicone mat. Caramel burns, be careful !

7.  Let the caramel cool down and solidify
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8. Once solidified, break the caramel into pieces
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9. For the baking, you will need a "half spheres" silicone mold

10. Each half sphere should be slightly smaller than the apples. As my apples are 3.54" (or 3 35/64" or 9 cm) in diameter, I am using half spheres of 3.14" (or 3 5/32" or 8 cm) in diameter

11. Add in the caramel in the silicon cavities
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Apples

12. For this dessert, I am using Washington State apples : my favorite ! What you really need is Red Apple, sweet, and quite firm (otherwise they would melt too much)
Washington Apple Tartlets

13. Peel and core the

Apples

(2)
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14. Place the half apples (cut vertically), flat side towards you

15. Cover with a silicone mat : this will avoid the caramel to burst as it bakes
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16.  Bake at 400 °F / 200 °C for about

1 hour to 1 hour 30 minutes

Washington Apple Tartlets

17. Let cool at room temperature

18.  You will see that some caramel looks "burned" in empty cavities. After use, you can clean this by letting the mold sit in hot water
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19. Keep the apples in the silicon mold

20.  Once at room temperature, cover with film wrap and place in the refrigerator for

2 hours

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The cookie

21. For the shells (or "cookies” ), you will need

Sweet Shortcrust Pastry

( 10 oz or 280 g)

22. To make the dough : The recipes are HERE

23. Also, note that I mentioned the final weigh that is needed before baking ( 10 oz or 280 g), but you need to make a bit more to make it more convenient to roll and cut

24. Make the recipe, roll between 2 silicone mats, 0.07" (or 5/64" or 0.2 cm) thick

25.  Cool down in the fridge for about

2 hours

(this stabilizes the dough)
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26. Remove from the fridge, and cut circles, using a cookie cutter (or a glass), 4.33" (or 4 21/64" or 11 cm) in diameter

27. Remove those trimmings

28. Prick with a fork
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Baking

29.  Bake in preheated oven at 305 °F / 150 °C for about

10/15 minutes



30. Eggwash the half-baked cookie

31. Continue baking at 320 °F / 160 °C for

5 minutes



32. Take out, let cool down at room temperature
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The Whipped Ganache

33. Bloom the

Gelatin Sheets

(0.14 oz or 4 g) in cold water

34.  Warm half of

Whipping Cream

(⅔ Cup or 150 g) and keep the other half in the fridge

35. Place the

White Chocolate

(¼ lbs or 100 g) in a large bowl

36. Cook until the cream boils
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37. Pour in the

Whipping Cream

into the bowl with the

White Chocolate

(¼ lbs or 100 g)

38. Squeeze the bloomed gelatin in your hand

39. Add in the bloomed gelatin in the hot liquid
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40. Gently stir, with a
Washington Apple Tartlets

41. Add in the 2nd half

Whipping Cream

(⅔ Cup or 150 g) that you had kept in the fridge

42. Pour in the

Apple Liquor

(1 teaspoon or 9 g)
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43. 

44. Wrap airtight

45.  Refrigerate for at least

2 hours

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46. Remove from the fridge, remove

2 hours



47. Whip this "ganache" : You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
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48. Fill a Pastry Bag with this whipped ganache

49. Use a Piping Tip that you can use to pipe leaves

50. Easy to find at stores such as Michael's (if you live in the States), otherwise online : To purchase online, see HERE

51. The Wilton reference is : Piping Tip "Wilton 366"
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52. Warm the

Neutral Glaze

(⅔ Cup or 200 g) to make it liquid, but it must not be hot

53. You may find some online: To purchase online, see HERE

54. You may also make it yourself: The recipe is HERE

55. Glaze the caramelized apples with the

Neutral Glaze

(⅔ Cup or 200 g)
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56. Start by placing with a spoon a small quantity of whipped ganache onto the center of the shell : This is a trick that will help to "lift" and keep the round shape of the apple

57. Place a caramelized apple over
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58. Using the leaf piping tip, pipe leaves around the apple
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59. If that's the first time you are using this piping tip, do a "dry run" on the table. One thing to know is that to make those leaves "horizontally", you will need to place the piping tip "vertically" which seems counter-intuitive at first
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60. I like to pipe 2 or 3 layers
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Decorative Flowers

61. For the "apple flower", this is something that you may or may not do depending on your time

62. In a saucepan, boil the

Water

(½ Cup or 100 g) and the

Sugar

(½ Cup or 100 g)

63. Remove from heat and pour in the

Lemon Juice

(2 teaspoons or 12 g)
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64. Slice thin slices of

Apple

(0" (or 3/64" or 0.1 cm)). I use TXT_UNEMANDOLINE, but this is a dangerous tool, so you may use a knife instead

65. Pour in those slices in the syrup (the lemon juice avoids the apple to turn brown)
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66. To cut those flowers, you will use a cookie cutter : To purchase online, see HERE

67. Finish by placing those flowers over the apples
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Result

Place in the fridge for

2 hours

before serving
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A beautiful and delicious apple dessert ! Bon appétit !
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The other recipe of My Desserts Of Le Meilleur Pâtissier Show

The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)



 

The result and the pix






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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



10 oz Sweet Shortcrust Pastry (280 g)

2 Apples

⅔ Cup Sugar (150 g)

⅔ Cup Neutral Glaze (200 g)

1 ⅓ Cup Whipping Cream (300 g)

¼ lbs White Chocolate (100 g)

0.14 oz Gelatin Sheets (4 g)

1 teaspoon Apple Liquor (9 g)

1 Apple

½ Cup Water (100 g)

½ Cup Sugar (100 g)

2 teaspoons Lemon Juice (12 g)