Crunchy Tatin

The Tatin Crunchy

By Jonathan Mougel


Approximately 8 portions

1 square log mould ref. 3206.30

Almond sablé biscuit

  • 40 gr of butter
  • 40 gr of brown sugar
  • 0.75 gr of Fleur de sel
  • 10 gr of egg yolks
  • 30 gr of ground almonds
  • 40 gr of Pastry flour (type 45)
  • 2 gr of Baking powder

Crunchy reconstituted sablé biscuit

  • 40 gr of crushed almond sablé biscuit
  • 50 gr of white chocolate
  • 1/2 vanilla pod
  • 0.50 gr of Fleur de sel
  • 26 gr of crushed Gavotte biscuit
  • 30 gr of Almond sticks
  • 30 of puffed rice

Vanilla apple palet

  • 6 Gala apples
  • 50 gr of Butter
  • 1p of vanilla
  • 1/2 lemon


Almond sablé biscuit :

Soften the butter and gradually add the other ingredients, one by one, mixing each into the mixture thoroughly.

Mix the flour and the baking powder well, in advance.

Then spread between 2 sheets of baking paper, with a thickness of approximately 2 mm. 

Rest at 4°C for around 1 hour. 

Cook at 155°C until it browns nicely. 

Set aside and crumble 40 g for the recipe below.


Crunchy reconstituted sablé biscuit :

Toast the almonds in the oven at 160°C until they start to colour nicely. 

Slowly melt the white chocolate. 

Add the grated vanilla. 

Add the crumbled biscuit, the Gavottes, the almonds and the puffed rice. 

Mix with a rubber spatula and place inside the square log mould. Press down the biscuit mix to obtain a nice even base. 

Store in a cool place, or at 4°C.


Vanilla apple palet :

Ideally prepared the day before

Peel and cut the apples into fine slices using a mandolin.

Melt the butter and add the vanilla and lemon.

In the square log mould lined with cling film, lay out the apples so as overlapping and covering the surface of the mould. Coat each layer of apples with the lemon vanilla butter; keep layering up in this way.

Bake at 160°C for approximately 30 minutes.

Remove from the mould and peel off the film while hot. Cool for a minimum of 4 hours.


Assembly and finishing touches :

Remove the reconstituted biscuit from the mould.

Glaze the apple palet with an apple or quince jelly. 

Place it, nicely centred, on the crunchy base. 

The result

Jonathan Mougel

Winner 2019 of the prestigious competition Best Pastry Craftsman of France, Jonathan Mougel’s pâtisserie is the embodiment of taste, mind and pleasure. Innovation highlights his thirst for creativity, and his mission in R&D for PatisFrance-Puratos for over 15 years has taken him to further his commands, enhancing his passion for research, experiments and discoveries.

Since his beginnings, Jonathan finds reward in teaching pastry. His inner sense of passing on knowledge echoes his values, fulfilling his approach, rising pastry from craft to art.

Gifted searcher, his drive keeps challenging him to unrelentlessly unveiling new horizons to elevate pastry

0 Liked Share:
Security code
Related posts