Name of the elaboration: Apple Tatin

Inspiration

On the Sunday afternoons of winter, in that aroma of baked apple pie, just enough time to caramelize the brown sugar we have put on top and at the same time reign the sweetest part of that Golden apple, cooked to perfection where the heat of the oven wilts it but maintains the crispy structure inside, releasing all the cooking juices on top of a pasta breeze impregnated with the best butter from the Pyrenees, taking into account its contact with the oven plate already impregnated with it it becomes Noissette, bringing back the memory of hazelnut, of homemade pastry, sharing a table with a hot infusion of different aromatic herbs and a touch of cinnamon and saffron.

Description

Sparkling saffron lightly toasted and combined with white chocolate that further enhances the more lactic part, Golden apple core made with cinnamon, nutmeg, brown sugar cane and honey rosemary, cooked to a very soft fire to caramelize the sugars but at the same time we make a cooking cut getting an interesting crispy from the same apple.

Crumble (very crunchy, crumbled and cinnamon-flavored cookie) with toasted hazelnut praliné and ground with its own skin.

All collected in a Gioconde almond cake that reminds us of the part of Tatin tarataleta that gives us color and flavor.

Type of Chocolate used

Barrio white chocolate: we look for the lactic month flavor of the white chocolate as well as a neutrality so that the saffron infused with an English cream beforehand.