Apple Tatin-Style Financier Sponges

Makes Twelve Ø5.5cm Tarts

Ingredients

Financier Sponge

• 65g Butter
• 70g Egg whites
• 1g Fine salt
• 10g Acacia honey
• 70g Confectioner’s sugar
• 25g Pastry flour
• 40g Almond flour

Caramelized Apples

• 2 Apples
• 100g Sugar
• 20g Butter

Ivoire 35% & Apple Whipped Ganache

• 75g Apple juice
• 3.5g Glucose
• 100g IVOIRE 35%
• 6.5g Manzana liqueur
• 185g Heavy cream 36%

Method

Financier Sponge

1. Melt the butter and leave to cool.
2. Mix the egg whites, salt, honey, sifted confectioner’s sugar, flour and almond flour using the paddle attachment in a stand mixer.
3. Gradually add the butter.

Caramelized Apples

1. Dice the apples and steep in water mixed with a small amount of lemon juice.
2. Use the sugar to make a caramel, then deglaze with the butter.
3. Add in the apple and cook for a few minutes.
4. Extract the apple and put to one side so you are left with the caramel.

Ivoire 35% & Apple Whipped Ganache

1. Bring the apple juice and glucose to a simmering boil. Gradually combine the boiling mixture with the melted IVOIRE, mixing in the centre to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion. 
2. Keep mixing as you gradually add in the juice and, finally, the liqueur. Mix using an immersion blender to form a perfect emulsion. 
3. Add the cold heavy cream and mix using an immersion blender. Store in the refrigerator and leave
4. to set, preferably overnight. 
5. Whisk until the texture is consistent enough to use in a piping bag.

Assembly

1. Line the bottom of the rings with financier sponge and bake in a fan-assisted oven at 355°F
2. (180°C) for 17 minutes.
3. When the tarts have cooled completely, turn out using a knife.
4. Use a small cutter to cut out the tarts’ centres and arrange some caramelized apple inside.
5. Beat the IVOIRE and apple ganache and make a swirled topping for the tarts.

Enjoy the recipe and Cook like a Chef at home!