Intensely flaky tarte tatin

Intensely flaky tarte tatin

Pierre-Jean Quinonero
Difficulty level icon
Expert
Completion time icon
2h00
11
Videos
De somptueuses petites tartes tatin au caramel de cidre dans un écrin de pâte à pain viennois feuilleté.
Intensely flaky tarte tatin
Total completion time
Completion time
2h00
Cooking time
1h25
Rest period
3h00
Techniques taught
  • Making puff pastry strips
  • Rolling out a leavened puff pastry
  • Cutting out a layered yeast-leavened dough
  • Preparing a flavored caramel
  • Slow-baking a fruit in the oven
  • Shaping a dough piece before the tourage phase
  • Making an apple ribbon
  • Preparing the tourage butter
  • Assembling a tart tatin in a ring
  • Greasing a ring
  • Kneading the Vienna bread dough with a mixer
  • Cutting the apple rolls to the size of the ring
  • Creating a roll with apple ribbons
  • Encasing butter into the dough
  • Preparing a puff pastry
  • Making puff pastry
  • Degassing a dough
  • Forming a glutinous network
  • Dough proofing
  • Making a butter caramel
  • Thickening with butter
  • Peeling a fruit
  • Deglazing
  • Baking a pie in the oven
  • Dusting a work surface
  • Scraping a vanilla bean
  • Using a piping bag

Check out the first segment of this course for free

Step 1: Viennese bread dough kneading and punching

Pierre-Jean Quinonero
Pierre-Jean Quinonero
Pastry Chef - Burgundy Paris and French Dessert Champion
Pastry Chef - Burgundy Paris and French Dessert Champion

Step 2: Degassing and shaping Viennese bread dough

Step 3: Shaping the butter for kneading

Stage 4: Turning: three single turns

Step 5: Unwinding the ribbon apples

Step 6: Preparing the apple rolls

Step 7: Caramel and candied pommes tatins

Step 8: Rolling out and detailing the puff pastry Viennese bread dough

Step 9: Cider caramel

Step 10: Assembling and baking the tarts tatins

Step 11: Minute finishing of tarts tatins

Pierre-Jean QuinoneroPierre-Jean Quinonero

Pierre-Jean Quinonero

Pastry Chef - Burgundy Paris and French Dessert Champion
A young pastry prodigy, Pierre-Jean forged his talent in prestigious institutions such as the George V and the Château des Ferrières, under the tutelage of Chefs Desty Brami and Maxime Fréderic. His meticulousness and competitiveness have earned his sweet creations numerous awards, including the Trophées France-Québec, the title of Best Apprentice in France, Champion de France de Dessert, and Best Dessert in the Lebey Guides Café. At the age of 27, he took on the role of Executive Pastry Chef at the Burgundy Hotel in Paris. There, he crafts haute pâtisserie desserts as elegant as they are gourmet. Pierre-Jean also oversees the pastry offering at the Burgundy's Michelin-starred Le Baudelaire restaurant, where he proposes sumptuous plated desserts and an exceptional tea time. Renowned for his low-sugar, gourmet pastries, Pierre-Jean excels in the art of puff pastry. His passion for spices, especially meticulously selected vanilla, is reflected in his creations. His subtle pralines accompany his creations, including delicious flans, praline-filled brioches and a divine, intensely flaky tarte tatin.

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Rated 4.6/5 on Trustpilot for +100 reviews.

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Great online training platform. The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist. If you're still hesitating, go for it!
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