Next baking session is scheduled 🥧

Sylvain Zyssman

Feb 24 (edited) • 🧪Other

We'll be baking together, with

@The Skool Cat

's community, on Sunday, March 2nd, 5PM CET :)

We'll bake a Tarte Tatin (caramelized apple pie) and some chocolate moelleux (check pics ^^)

Recipes are easy to follow and don't need many ingredients or material.

The pie dough can be bought for easier/faster process, I'll bake mine beforehand and leave the recipe here too.

Just buy the ingredients and I'll guide you through the recipes process live 😊

Tarte tatin's ingredients:

1 puff pastry
Golden (or Fuji) Apples: 1 kg → 2.2 lbs (about 4-5 medium apples, depending on size)
Butter: 100 g → 7 tablespoons (or ½ cup minus 1 tbsp)
Sugar: 200 g → 1 cup

-> 1 pie pan

Chocolate moelleux' ingredients (for 6 people):

Flour: 75 g → ⅔ cup
Powdered sugar: 125 g → 1 cup
Butter: 175 g → ¾ cup + 1 tbsp
Chocolate: 250 g → 8.8 oz (or about 1½ cups of chopped chocolate or chips)
Eggs: 5

-> 6 individual ramekins -or a big one-)

For the real OG who want to bake their own puff pastry (I'll do mine :) )

WARNING: it takes a long time, and is not easy

Flour: 180 g → 1 ½ cups (T55 is similar to all-purpose flour)
Fine salt: 5 g → 1 teaspoon
Cold water: 128-132 g → ½ cup + 1 to 2 teaspoons
Tourage butter: 120 g → ½ cup + 1 tbsp (If you can’t find tourage butter, use a high-fat European-style butter like Plugrá, Président, or Kerrygold)

Process

Equipment Needed:

A stand mixer with a dough hook (optional)
A rolling pin
Parchment paper or a Silpat baking mat

Preparing the Dough (Détrempe)

Mix the flour, salt, and water at low speed in the stand mixer. Adjust the amount of water as different flours absorb water differently. The dough should form a ball but should not be sticky. Stop the mixer just before the ball is fully formed and finish kneading by hand. The goal is not to develop too much gluten in the puff pastry dough.

(This step can also be done entirely by hand, reducing the risk of overworking the dough, making it an excellent alternative.)

Shape the dough into a ball or, ideally, a rectangle, wrap it tightly with plastic wrap, and let it rest in the refrigerator for 30 minutes.

Preparing the Butter

Meanwhile, take the butter out of the refrigerator and enclose it in a square-folded parchment paper envelope. Roll it out to a thickness of 1 – 1.5 cm (about ½ inch). Let the butter sit at room temperature until it is slightly soft but not melted.

Incorporating the Butter into the Dough

Take the chilled dough and roll it out with a rolling pin large enough to enclose the butter inside. There are several techniques:

The cross method, where the butter is placed in the center
The book method, where the butter remains in the center and the dough folds over from the sides

Gradually and carefully roll out the dough into a rectangular shape, ensuring the length is three times the width. Rotate the dough and lightly flour the work surface regularly. This initial step is crucial, as the first roll-out helps evenly distribute the butter within the dough.

Folding (Turns) and Resting

Perform a single turn (see detailed explanations on turns on the next page). If the butter becomes too soft, refrigerate the dough for at least 30 minutes.

Rotate the dough a quarter turn, similar to opening a book naturally towards the left.

Repeat the process for 4 to 6 turns in the same way (see detailed explanations on turns on the next page). Rest the dough for at least 30 minutes after every two turns and always rotate it a quarter turn before continuing. Let the dough rest before the final step.

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