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Apple Tatin-style financier sponges
Made with Cooking Range Ivoire 35% white chocolate
Makes twelve Ø5.5cm tarts3 steps
Recipe Step by Step
70g Egg whites
1g Fine salt
10g Acacia honey
70g Confectioner’s sugar
25g Pastry flour
40g Almond flour
Mix the egg whites, salt, honey, sifted confectioner’s sugar, flour and almond flour using the paddle attachment in a stand mixer.
Gradually add the butter.
Use the sugar to make a caramel, then deglaze with the butter.
Add in the apple and cook for a few minutes.
Extract the apple and put to one side so you are left with the caramel.
IVOIRE 35% & APPLE WHIPPED GANACHE
75g Apple juice
100g IVOIRE 35%
6.5g Manzana liqueur
185g Heavy cream 36%
Gradually combine the boiling mixture with the melted IVOIRE, mixing in the center to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Keep mixing as you gradually add in the juice and, finally, the liqueur.
Mix using an immersion blender to form a perfect emulsion.
Add the cold heavy cream and mix using an immersion blender.
Store in the refrigerator and leave to set, preferably overnight.
Whisk until the texture is consistent enough to use in a piping bag.
Assembly and finishing
Line the bottom of the rings with financier sponge and bake in a fan-assisted oven at 355°F (180°C) for 17 minutes.
When the tarts have cooled completely, turn out using a knife.
Use a small cutter to cut out the tarts’ centers and arrange some caramelized apple inside.
Beat the IVOIRE and apple ganache and make a swirled topping for the tarts.