APPLE TATIN FINANCIERS
65g butter, melted
70g egg whites
1g fine salt
10g Acacia honey
70g confectioners’ sugar
25g pastry flour
40g almond flour
2 apples, plus extra for topping
IVOIRE 35% and Apple Whipped Ganache:
75g apple juice
3.5g corn syrup
100g Ivoire 35% white chocolate
6.5g Calvados liqueur (optional)
185g heavy cream
- Melt the butter and leave to cool.
- In a stand mixer fitted with a paddle attachment, mix the egg whites, salt, honey, sifted confectioner’s sugar, flour, and almond flour.
- Gradually add the melted butter.
- Dice the apples. Steep the apples in water mixed with a small amount of lemon juice.
- In a medium saucepan, cook the sugar over medium-low heat to make a caramel. When the caramel turns golden brown, add the butter to deglaze the pan.
- Add in the apples and cook for a few minutes.
- Extract the apples and put to one side so you are left with the caramel.
- Bring the apple juice and corn syrup to a simmering boil. 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.
- Allow to set in the refrigerator, preferably overnight. Whip the ganache by hand or in a stand mixer to soft peaks.
- 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 financiers have cooled completely, turn out using a knife.
- Use a small cutter to cut out the centers and spoon some caramelized apple inside.
- Pipe the Ivoire and apple ganache in a swirl on top of the financiers.
- If desired, cut some of the remaining apple into thin sticks and use them to decorate the financiers.