Apples Baked à la Tatin
Vanilla ice cream
Making the vanilla ice cream
Preparing the apples à la tatin
Making the brittany shortbread
- 8 3/4 ounces butter (250 g)
- 1 pound flour (500 g)
- 7 ounces granulated sugar (200 g)
- 5 egg yolks
- 1 1/4 teaspoons table salt (5 g)
- 5 teaspoons baking powder (20 g)
- 2 vanilla beans
Step 1: Making the vanilla ice cream
Mix whole milk, heavy cream, egg yolks, sugar and vanilla beans, previously split and scraped. Cook the mixture in a double boiler at 183°F (84°C). Let cool to 39°F (4°C). Let sit. Remove the vanilla bean, process in the ice cream maker and keep in the freezer.
Step 2: Preparing the apples à la tatin
Peel the apples, cut in two and seed. Set the peelings and cores aside for the garnish.
Melt sugar into a caramel in a dry pan, then deglaze with water to obtain a syrup.
Place the apples in a baking dish and coat with caramel syrup. Bake in a 338°F (170°C) oven until the apples become tender. Set aside in a cool place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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