Tatin Swissle

Knead all ingredients except the Croissant Butter.

Divide into 4 kg dough blocks and rest, covered, on the table for 15 minutes.

Roll out on trays and refrigerate until the next day.

Give one double fold and one single fold, rest for 2 hours in the fridge, then give another double fold and another single fold.

Rest at least 2 more hours in the fridge.

Roll to 2 mm thick and cut into 14 x 22 cm rectangles.

Line prepared rings with paper and bake at 170°C for 30 minutes.

Dice and weigh the apples. Caramelize the sugar (1) at 160ºC and let it crystalize, then place all ingredients in a baking tray and cook in the oven for 1 hour at 160°C.

Once baked, pour into silicone moulds of 2 cm diameter and freeze. 

Unmould and place in the centre of the puff pastry and the whipped ganache.

Infuse the Stand & Overrun (1) with vanilla.

Strain, melt the pre-soaked gelatine and the glucose, and emulsify with white chocolate.

Add the Stand & Overrun (2) and emulsify again.

Rest in the fridge for 24 hours before whipping.