Apple Tatin, Calvados, whipped cream and cocoa crumble

16 cm diameter cake with apple Tatin, whipped cream and a cocoa crumble base.
baked
cake
dessert
traditional

Yield: 16 16 cm Ø cake

Ingredients
Servings
1
Measurement units

Tatin

  • 1-2 applesGranny Smith
  • 75 gcaramelized sugar
  • 5 gCalvados
  • 1 podvanilla
  • 2 ghydrated gelatin

Whipped cream

  • 500 ml35% fat cream
  • 100 gsugar
  • 45 gegg yolks
  • 4 ghydrated gelatin
  • 1 podvanilla

Cocoa crumble

  • 100 ghazelnuts
  • 100 gbutter
  • 100 gsugar
  • 100 gsoft flour
  • 5 gcocoa powder
  • 5 gcocoa nibs
  • 3 gorange peel
Nutritional Information

Per 100 g

Calories
344 kcal
Protein
3 g
Fat
22.9 g
Carbohydrates
31.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparing the whipped cream (the day before)

  1. Hydrate the gelatin.
  2. Heat all the ingredients, except the gelatin, until they reach 85 °C.
  3. Add the hydrated and well-drained gelatin, stir, and let cool.
  4. Leave the preparation in the refrigerator for 24 hours.
  5. The following day, when ready to use, whip it with a whisk.

Preparing the Tatin

  1. Caramelize the sugar.
  2. Peel the apples and cut them into small cubes or slices.
  3. Bring the apple peels and cores to a boil in a saucepan.
  4. Add the scraped vanilla pulp and the Calvados.
  5. Set the liquid aside.
  6. Separately, cook the apple cubes with the caramelized sugar.
  7. Add the reserved liquid from cooking the peels and the gelatin.
  8. Strain the preparation and remove the apple pieces.
  9. Using food-grade plastic wrap, make a ring with a diameter approximately 6 mm smaller than the diameter of the mold.
  10. Place the apple pieces on the bottom of the plastic-wrap circle.
  11. Add the cooking juices.
  12. Freeze it.

Preparing the cocoa crumble

  1. Mix all the ingredients until you obtain a homogeneous dough.
  2. Form two cylindrical logs about 3 cm thick.
  3. Let them chill in the refrigerator.
  4. Once well chilled, grate them with a grater.
  5. Line a 16 cm Ø ring with the crumble granules.
  6. Bake at 180 °C for 20 minutes.

Assembling the Tatin

  1. Place a layer of whipped cream on the bottom of the mold.
  2. Place the apple Tatin disc inside, turning it so that the apple pieces are visible.
Recommendations & Tricks
  • The Tatin must fit inside the crumble base that we will bake using the 16 cm Ø mold.
  • Cocoa nibs are optional; if they are not added, it does not matter.
Original recipe
View or download the original PDF document.
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    Apple Tatin, Calvados, whipped cream and cocoa crumble | The Catalan Table