Apple Tatin Pie Fusion with Hazelnut Chantilly & Feuilletine Sable

Recipe

Products

Nut Flours - Almond Flour Blanched - 25# carton

Nut Flours - Filbert Flour - 25# carton

Nut Pastes - Hazelnut Praline/Paste - 35# pail

For the Pastry Cream:

ingredients	preparation
345g milk 46g egg yolks 46g granulated sugar 24g Cornstarch	Bring milk to a simmer. Pour over yolks mixed with sugar. Cook as a pastry cream and chill quickly. Reserve.

For the Hazelnut Frangipan:

ingredients	preparation
150g butter 115g Nut Flours - Almond Flour Blanched - 25# carton 115g Nut Flours - Filbert Flour - 25# carton 215g powdered sugar 173g whole eggs 322g 22g Nut Pastes - Hazelnut Praline/Paste - 35# pail	Mix soft butter and dry ingredients using a paddle. Add room temperature whole eggs little by little. Mix in hazelnut paste and pastry cream. Use as a pie base.

For the Feuilletine Dough:

ingredients	preparation
344g butter 214g powdered sugar 30g Nut Flours - Almond Flour Blanched - 25# carton 40g Nut Flours - Filbert Flour - 25# carton 6g salt 114g whole eggs 574g all-purpose flour 120g	Cream butter, powder sugar, nut flours, and salt. Add eggs little by little, and then add AP flour and feuilletine. Chill and roll to 2.5mm thickness. Use as a pie crust.

For the Caramel Powder & Apples

ingredients	preparation
500g granulated sugar 50g glucose 90g 25g butter as needed	Cook ingredients as a sugar syrup to 175C. Cast caramel out onto a Silpat. Let cool and then grind into a powder. Slice apples using a vegetable peeler and sprinkle powder between the layers. Bake apples in a fleximold dome at 356F until rich golden color.

For the Hazelnut Chantilly

ingredients	preparation
100g milk 80g granulated sugar 88g gelatin mass 170g mascarpone cheese 730g cream 75g Nut Pastes - Hazelnut Praline/Paste - 35# pail	Bring milk and sugar to a simmer. Combine with melted gelatin mass. Mix with cream, cheese and hazelnut paste. Let set in the cooler and then whip when needed. Pipe onto an edge of pies.

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