Apple Tatin Hazelnut Tartlets and Vanilla Quenelles

Apple Tatin Hazelnut Tartlets and Vanilla Quenelles

These tartlets are made with hazelnut shortcrust pastry, hazelnut cream, whole hazelnuts, caramelized apples, neutral glaze, hazelnut pieces, and vanilla quenelles. For these tartlets, I used 7.5 cm diameter perforated tartlet rings and the dome imprint mold from the Silikomart Professionnel 8 cm tartlet ring kit.

I’ll provide the recipe for 5 tartlets of 7.5 cm in diameter, but you’ll have some shortcrust pastry left over. Please note that the caramel apple domes need to be frozen overnight!

### Caramel Apple Dome:

- 2 golden apples
- 12 g of sweet honey
- 12 g glucose syrup
- 12 g butter
- 50 g sugar
- 22 g liquid cream
- 2 g gelatin (200 bloom)

Start by hydrating the gelatin in cold water. Peel the apples and cut them into small pieces. In a large frying pan, melt the butter, honey, and glucose syrup. Add the small apple pieces and cook them through, ensuring not to cover the pan to avoid making a compote.

Make a dry caramel with the sugar. Gradually add the hot cream to the caramel, stirring continuously. Add the hydrated gelatin and then stir in the apple pieces. Pour the mixture into the silicone mold cavities from the ring kit and place them in the freezer for at least one night.

### Shortcrust Pastry (Day Before):

- 130 g soft butter
- 260 g flour
- 90 g icing sugar
- 30 g hazelnut powder
- 1 g salt
- 58 g egg

Glaze: 1 egg yolk + 4 g liquid cream

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter cut into small cubes, flour, icing sugar, hazelnut powder, and salt until the mixture becomes crumbly. Add the egg and mix until the dough starts to come together in a ball. Roll out the dough to a 2mm thickness between two sheets of baking paper, then refrigerate it for 30 minutes.

Line the tartlet rings with the dough and trim off any excess. Prick the bottom of each tartlet and let them rest in the fridge overnight.

### The Next Day:

Blind-bake the pastry at 160°C (320°F) for 15 minutes. Allow them to cool completely. Once cooled, brush the tartlet shells with the egg yolk and cream mixture to give them a golden finish.

### Hazelnut Cream:

- 40 g soft butter
- 40 g icing sugar
- 40 g hazelnut powder
- 40 g egg
- Some hazelnuts

Mix the butter, icing sugar, and hazelnut powder. Add the egg and mix until smooth. Spoon the hazelnut cream into each tartlet shell, and add a few whole hazelnuts. Return the tartlets to the oven until the cream has set and the tartlets are golden brown. Allow them to cool completely.

### Neutral Glaze:

- 75 g water
- 75 g sugar
- 2 g gelatin (200 bloom)

Hydrate the gelatin in cold water. Boil the water and sugar together, then remove the mixture from the heat and stir in the gelatin until dissolved. Let the glaze cool.

### Assembly:

Carefully unmold the caramel apple domes (this can be tricky since the caramel stays soft). Place them on a cooling rack and glaze them with the neutral glaze. Place each caramel dome on top of a tartlet base. Decorate the tartlets with hazelnut pieces.

### Vanilla Quenelles (Day Before):

- 1 g gelatin
- 40 g whole milk
- 60 g white chocolate
- 1 g vanilla caviar
- 85 g heavy cream

Whip the cream until soft peaks form, then refrigerate it. Hydrate the gelatin in cold water. Melt the white chocolate in the microwave. Heat the milk and, once off the heat, add the gelatin and stir well. Pour the milk into the melted chocolate and mix until smooth. Add the vanilla caviar, then fold in the whipped cream.

Pour the vanilla mousse into quenelle molds and freeze overnight.

### Finishing:

Decorate each tartlet with a quenelle of frozen vanilla mousse. Allow the quenelles to thaw slightly before serving. Enjoy your delicious apple tatin hazelnut tartlets with vanilla quenelles!Start writing...