Tatin-Style Mille-Feuilles

A reinvented mille-feuilles with caramelized apples Tatin-style and whipped vanilla ganache

Prep 2 hr
Cook 2 hr 30 min
Serves 4
✦

Puff Pastry

  1. Gently melt the butter in the microwave. It should not separate. Let it return to room temperature.
  2. Sift the flours into a large bowl.
  3. Mix the water, salt, and vinegar until the salt dissolves.
  4. Combine everything without overworking until a ball forms.
  5. Roll out into a 35 x 20 cm template, and refrigerate for 2 hours.
  6. Roll out the lamination butter into a 15 x 18 cm template, tapping it with a rolling pin if needed. Refrigerate.
  7. Place the butter in the center of the détrempe, and fold the dough over the butter. Seal the openings. Perform 2 single turns, brushing off excess flour each time. Refrigerate for 2 hours.
  8. Perform 2 single turns, brushing off excess flour each time. Refrigerate for 2 hours.
  9. Perform 2 single turns, brushing off excess flour each time. Set aside in the fridge.

Tender Apples

  1. Peel and core the apples. Cut them into quarters.
  2. Bring the water to a boil with the lemon juice. Add the apples, bring back to a boil. Turn off the heat, cover for 10 minutes. Drain.
  3. Make a dry caramel, heating to approximately 185°C.
  4. Add the butter and salt, and mix as smoothly as possible.
  5. Add the lemon juice, then pour into a génoise mold.
  6. Preheat the oven to 180°C.
  7. Cut the apple quarters into thin slices. Arrange them on the caramel, to a thickness of 1.5 cm.
  8. Bake for 20 minutes. Cover with aluminum foil, then bake for 60 minutes.
  9. Refrigerate overnight.

Whipped Vanilla Ganache

  1. Scrape the vanilla seeds. Place them in the heavy cream (optionally with the pod shell).
  2. Bring the cream to a simmer, and turn off the heat immediately. Cover and let infuse for 2 hours.
  3. Rehydrate the gelatin with the water, set aside in the fridge.
  4. Bring the cream back to a simmer.
  5. Emulsify with the chocolate in 3 additions.
  6. Add the rehydrated gelatin, and mix until smooth.
  7. Cover with plastic wrap directly on the surface, and refrigerate for at least 4 hours.

Assembly

  1. Preheat the oven to 170°C.
  2. Roll out the puff pastry to 3 mm, using the powdered sugar.
  3. Place it on a baking sheet, making sure it cannot rise above 1 cm thickness during baking.
  4. Bake for 30 to 40 minutes.
  5. Let cool, then cut 3 equal rectangles using a bread knife.
  6. Whip the ganache until it reaches a firm whipped cream consistency.
  7. Cut the apples into cubes and arrange them on the puff pastry, alternating with piped ganache. Stack the pastry layers. Carefully decorate the top layer.
✦
pastrycakefruitfrenchsweet