Tarte Tatin | Think & Cook like a Michelin Star Chef
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Tarte Tatin on Three Michelin star Level by top chef Walter Trupp
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Once you watched this video you will know everything there is to know about how to successfully make Tarte Tatin.
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants
The goal is to help You Understand Cooking Techniques and Chemistry In ingredients you to succeed with Tarte tain in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on How to Cook Risotto from every day home cooking to 3 Michelin star level
learn more about cooking salmon check out my video on
Risotto -Secrets To Master It | Think & Cook Like a Three Star Chef
• Elevate Your Risotto |...
Ingredients
12 medium to large sized green apple like granny smith
2 cups of granulated sugar (castor)
125 gm butter
Optional; zest and juice of a lemon, 1 Tbsp vanilla essence
1 thick sheet of puff pastry (use 2 thin sheets and stick them together or sweet pastry rolled 2-3 mm thick
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I love all your recipes! Thank you!
Thanks Bella , appreciate it and hope they work well for you
mmmmm, flavor enzymes
Thank you for your tutorial chef. I stumbled across you whilst researching Tarte Tatin for a dinner this weekend. Your explanation makes far more sense than the cook book recipie I was about to follow. Im adding Qunices to mine as they are in season, plus they contain a lot of pectin so will help, I hope. Thanks again. Im now making this for the first time with some degree of confidence. 😊
Hey Chris
Thank you
You might have to start cooking the quinces 15-20 min earlier before adding the apples ( so they get soft)
Might start with a little more liquid
Good luck 😉
Interesting. I have not had or even heard of this dish. I know, i live a sheltered life 😂. Anyway this does look great and not to difficult to make. You did give some interesting ideas to think about. Walter have a great day. 😊
Hi Victor
Yes it’s a great dessert and easy
Hope all is good with you
Hope my tutorials are answering all questions
I think my niche will be teaching a complete piece of work
I guess it’s evergreen content that could do well in the long term as I am a bit sheltered myself when it one’s to being the taste of the month . I think I too introvert for that anyway so I go for quality and hope my videos with time will get better like good red wine does 🤪
Hope you have a great day and thanks for your comment 🙏
I love the tips! It says in your video the recipe is down below but I cant see it. Can I have a guide on amount of butter and sugar. Thanks
Hi Rob
Thank you for pointing it out
I forgot to put it there
I have updated the video description and it’s there for you now
Have a great day and good luck with the recipe 😉
@@WalterTruppTheChefsTable
Hi Chef. I think I made just one mistake! How much of the Apple peel & core reduced syrup was i meant to add to the apples, sugar and butter? My one was very e=runny so I am guessing there was too much water. I reduced the apple skins & cores to less than one cup, I knew i had made a mistake when the caramel was very light & runny. I am determined to give it another try, so how much of that reduced liquid should I have added? Many thanks
@@robhenigan4911
Hey Rob
1 cup is good but I would guess you need to cook the liquid till all the water has gone and the sugar gets a golden brown honey like color and consistency that is similar to that of runny honey or maple syrup
Just focus on cooking a perfect caramel
And that might do it
Unfortunately it’s s but hard to see inThe video but somehow it did not look that dark in the video
Guess the camera and lightning sometimes do there own thing
Good luck and let me know if it did help
😉
@@WalterTruppTheChefsTable Ok. I did use the whole amount of water. My apples were a bit small and cooked to quite soft which is why I stopped cooking them after 30 mins. I will try cutting the apples in half this time. Thanks again
@@robhenigan4911 just keep cooking on a high heat
The sugar will cure them and hold them in shape