I can't help it, I really really like brioche. And I guess I like even more tarte Tatin (Those caramelized apples with butter and sugar are so yummy !!!!)
Here, the idea of this brioched Tatin is to replace the traditional shortcrust pastry (or puff pastry) with a brioche dough.
Recipe for 4 individual brioched Tatin.
Let's Start With The Vanilla Ice Cream :
- 30 cl milk
- 20 cl cream
- 5 egg-yolks
- 70 gr sugar
- Cooked sugar (30 gr sugar, 1 tbsp lemon juice, 2 tbsp water)
- 1 vanilla pod
- 2 gelatin sheets (here I use the gelatin as a stabilizer and emulsifier)
Cut the vanilla pod in half (lengthwise) and scrape off the seeds, reserve.
Hydrate the gelatin in very cold water.
In a pan, prepare the cooked sugar. So, melt the sugar (30 gr) in the water and lemon juice and cook until it reaches 110°C/230°F, then add the milk, cream and vanilla (pod and seeds), give it a boil and stop.
Meanwhile, beat the sugar (70 gr) with the yolk until light and pour in it the mixture milk/cream. Place it again in the pan over low heat and keep stirring until it reaches 85°C/185°F. Do not reach the boil at this step. Out of the heat remove the vanilla pod and add the gelatin, stir until dissolved.
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| yolks and sugar / vanilla pod / final ice cream batter |
Leave to cold completely and then use your ice cream maker, otherwise pour it into a container and place it in the freezer. In this case remember to mix or whip the mixture every 30 minutes for 3 or 4 times in order to prevent ice crystals.
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| ice cream done |
The Brioche Dough :
- 200 gr flour
- 65 gr butter
- 1 whole egg
- 50 ml milk
- 25 gr sugar
- 3/4 tsp dry yeast
- 1/2 tsp salt
Heat up up the milk (not too warm, it'll kill the yeast).
Hydrate the yeast in a bit of the warm milk and melt the butter in the remaining milk.
Blend together the flour, sugar, salt and egg then add the melted butter in the milk and the dehydrated yeast. Knead for 10 minutes (or use your bread-maker or food processor). Leave to rest at least 1 hour covered and in a warm place.
Then, punch the dough and cut into balls (about 35~40 gr each), reserve and prepare the apples.
(you can make little brioches with the remaining dough).
(you can make little brioches with the remaining dough).
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| the brioche dough resting |
The Caramelized Apples :
(this step was inspired by Le Sot L'y Laisse)
- 5 medium apples
- 60 gr butter
- 30 gr sugar
- caramel (100 gr sugar, 25 ml water, 1 tbsp lemon juice)
Peel the apples, remove the core and cut into quarters (or half quarters), cook them slowly in a frying pan with the sugar and butter. Reserve when smooth and golden brown (about 15 min).
Prepare the caramel : heat up a little pan and melt in the sugar with the water and lemon juice until brown (try to not make it too much brown because that turns the caramel bitter)
Line the molds/ramekins (bottom and sides) with the caramel and arrange the apples in them. Press a bit with a spoon.
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| caramel / apples / brioche dough |
Roll out the balls of dough into circles (the diameter of your molds/ramekins) and place them on the top of the apples, press lightly.
Put in preheated oven (medium heat) for about 15 minutes.
Leave to cool down but remove them from the molds when still a bit warm, it helps.
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| after 15 minutes in the oven : it smells like heaven |
Serve the brioched Tatin lukewarm or even at room temperature with a quenelle of vanilla ice cream (remove the ice cream 15~20 minutes from the freezer before serving, and use a spoon soaked in hot water to shape the quenelles).
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| the brioche is soaking up the caramel |
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| Beautiful, isn't it ? |
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