Saint-Honoré Apple Tatin and Vanilla

Directions

1. Puff Pastry: Dough Preparation: In the mixer bowl, combine the flour, water, salt, and melted butter. Mix on low speed for 6 minutes until well combined. Let the dough rest in the refrigerator for 30 minutes, then for 4 hours at 35.6°F (2°C).
2. Butter Layer: 3. Roll the dough into a rectangle and enclose the butter layer. Perform 3 single folds, allowing 4 hours of rest between each fold. 4. Freeze part of the puff pastry into a strip 9.4 inches (24 cm) long and 1.2 inches (3 cm) high. Slice into 0.08 inch (2 mm) thick pieces using a slicer. 5. Roll the remaining dough to 0.2 inch (5 mm) thick and bake on a specialized baking sheet for 50 minutes at 340°F (170°C). 6. Bake the strips between 2.8 inch (7 cm) and 3.1 inch (8 cm) diameter rings with parchment paper at 340°F (170°C) for 15 minutes. 7. Sprinkle with dextrose and powdered sugar, then return to the oven until caramelized.
3. Namelaka Opalys Vanilla: Bring the milk to a boil with the split vanilla bean, glucose syrup, and trimoline. Infuse for 10 minutes. Reheat the infused milk and pour it over the Opalys chocolate. Melt the gelatin mass and incorporate it into the mixture, then add the heavy cream. Blend until smooth and refrigerate for 12 hours.
4. Apple Tatin Jam: Peel and quarter the apples. Make a dry caramel and pour it into a GN pan. Arrange the apple quarters on top of the caramel, covering the surface completely. Prepare a syrup with the remaining ingredients and pour over the apples. Bake at 340°F (170°C) in convection mode for about 1 hour. Blend the cooked apples and place the jam into a piping bag.
5. Choux Pastry: Bring the milk, salt, and butter to a boil. Off the heat, stir in the flour and dry out the dough. Cool the paste in a mixer, then add the eggs one by one. Pipe choux in three sizes: 0.05 oz (1.5 g), 0.07 oz (2 g), and 0.14 oz (4 g). Sprinkle with Mycryo butter and bake in a preheated oven at 450°F (230°C) for 16 minutes. Reduce the temperature to 320°F (160°C), leave the oven slightly open, and bake for an additional 8 minutes. Glaze the choux with dry caramel.
6. Apple Caramel Sauce: Heat the apple juice with the caramel powder. Add the xanthan gum and set aside.
7. Assembly and Plating: Fill the choux pastries with apple Tatin jam. Pipe 40 g of Namelaka Opalys into 7 cm rings (upside down assembly). Insert a 0.14 oz (4 g) choux in the center of the Namelaka and smooth the surface. Freeze, unmold, and pipe decoratively. Prepare the plate with apple Tatin jam using a stencil. Place a 7 cm diameter disk of puff pastry in the top left corner of the plate. Position the Namelaka disc on the puff pastry base. Add the puff pastry ring and place two 0.05 oz (1.5 g) choux and one 0.07 oz (2 g) choux. Serve the apple caramel sauce separately in a sauceboat.