Name: Apple Tatin, Calvados, Whipped Cream and Cocoa Crumble
Yield: 4 servings
Ingredients: Tatin Ingredients; 1 Granny Smith apples; 75 g caramelized sugar; 5 g Calvados; 1 vanilla beans; 2 g hydrated gelatin; 500 ml cream 35% fat; 100 g sugar; 45 g egg yolks; 4 g hydrated gelatin; 1 beina vanilla; cocoa crumble ingredients; 100 g hazelnuts; 100 g butter; 100 g sugar; 100 g all-purpose flour; 5 g cocoa powder; 5 g cocoa nibs (they are dried cocoa seeds) If we don't add them, it's okay; 3 g orange peel

Apple Tatin, Calvados, Whipped Cream and Cocoa Crumble

A tart tatin with a crispy pastry base, topped with succulent Granny Smith apples caramelized with sugar, accompanied by whipped cream and a delicious cocoa crumble that adds a crunchy texture.

Ingredients

Servings:

Sure, the translation is: Ingredients

Tatin Ingredients
1 Granny Smith apples
75 gcaramelized sugar
5 gCalvados
1 vanilla beans
2 ghydrated gelatin
500 mlcream 35% fat
100 gsugar
45 gegg yolks
4 ghydrated gelatin
1 beinavanilla
cocoa crumble ingredients
100 ghazelnuts
100 gbutter
100 gsugar
100 gall-purpose flour
5 gcocoa powder
5 gcocoa nibs (they are dried cocoa seeds) If we don't add them, it's okay
3 gorange peel

Nutritional Information

Per Serving (Approx.)

Calories

1310 kcal

Protein

12 g

Fat

84 g

Carbohydrates

107 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation of the Whipped Cream (the day before)

Hydrate the gelatin by placing it in a bowl with cold water for about 5 minutes until it becomes soft.
Heat all the ingredients, except for the gelatin, in a saucepan over medium heat, stirring constantly, until the mixture reaches a temperature of 85ºC.
Add the well-drained hydrated gelatin, stir until it completely dissolves, and let the mixture cool at room temperature.
Once the mixture has cooled, cover it with plastic wrap and let it rest in the refrigerator for 24 hours.
The next day, when ready to use, whip the cream with electric or manual beaters until it achieves a firm and fluffy texture.

Preparation of the Tatin

Heat a pan over medium heat and add the sugar. Caramelize it evenly until it reaches a deep golden color, stirring occasionally to prevent burning.
Carefully peel the apples and cut them into small cubes or thin slices, depending on your preferred presentation for the tart.
In a saucepan, bring the apple peels and cores to a boil with approximately 500 ml of water, the scraped vanilla pulp, and 50 ml of Calvados. Let it simmer over low heat for about 10-15 minutes. Then, strain the liquid and reserve it for later use.
In another pan, cook the apple cubes over medium heat with the previously prepared caramelized sugar until the apples are slightly tender, stirring occasionally for about 5-7 minutes.
Gradually add the reserved peel cooking liquid to the saucepan with the apples. Add a previously hydrated gelatin sheet and stir until it is completely dissolved.
Once the apples are cooked and the mixture well integrated, strain the preparation to remove the apple pieces and obtain a clear and homogeneous liquid.
With food-grade plastic wrap, create a ring with a diameter about 6 mm narrower than the 16 cm mold you will use later, ensuring the tatin fits correctly inside the crumble base in the next step.

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Place the apple pieces evenly at the bottom of the plastic wrap circle to ensure proper distribution.
Add the cooking juice, ensuring it covers all the apple pieces, and make sure the juice is at room temperature.
Place the container in the freezer for at least 2 hours or until it is completely frozen.

Preparation of the cocoa crumble

Mix all the ingredients in a large bowl until a homogeneous and well-integrated dough is obtained.
Divide the dough into two equal parts and form two cylindrical bars approximately 3 cm thick each.
Cover the bars with plastic wrap and refrigerate for at least 1 hour, or until they are firm.
Once well chilled, grate the bars with a coarse grater to obtain a uniform granulate.
Line the base of a 16 cm diameter ring with the granulate from the crumble evenly.
Bake at 180 ºC for 20 minutes, until the crumble is golden and crispy.

Assembly of the Tatin

Pour an even layer of whipped cream at the bottom of the mold, ensuring it completely covers the base and leaves no gaps. This layer should be approximately 1 cm thick.
Carefully place the apple tarte tatin disc inside the mold, turning it so that the apple pieces face upwards and are clearly visible. Adjust slightly if necessary to ensure it is well-centered.

Recommendations & Tricks

When caramelizing sugar for the Tatin, make sure to maintain a medium temperature and stir constantly to prevent the caramel from burning and tasting bitter.
Before using Granny Smith apples, peel them and slice them thinly to ensure even cooking. Thinner apples cook better and absorb the caramel more effectively.
To intensify the flavor of the whipped cream, add a few drops of Calvados while whipping. This will provide a special touch and perfectly complement the other ingredients.