TARTE TATIN inspired by THIERRY BAMAS | Denise Castagno |

The Tarte Tatin Recipe in a version inspired by Thierry Bamas, consisting of a diced Caramelized Apples that wrap a Vanilla Whipped Cream Insert, an Almond Biscuit and a Crunchy Hazelnut Base.
All the sounds of a refined pastry will accompany you throughout the video, with a guaranteed ASMR effect.
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◾ RECIPE CHAPTERS ◾
00:00 Introduction
00:11 Mele Tatin
03:30 Insert
04:34 Crunchy Base
05:59 Neutral Icing
07:08 Glazing
08:05 Final Result
_________________________________________________________________
For further information or if the video was useful to you, do not hesitate to leave a comment, I will be happy to answer you.
Denise 🤍
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#tartetatin #pastryrecipe #caramelapple

[@felixknoll781]

😲 Respectfully this is genius, has definitely left a lasting impression and is going straight to the to bake list. This is the face of modern Pâtisserie.

[@denisecastagno]

Than You so much! So happy that you like the idea, let me know if you love them when you try! ☺️🙏🏻🤍🍏

[@fabiodominici5769]

WoW che meraviglia!!! 😍🤩Quando l'ho vista sono rimasto senza parole ma con l'acquolina in bocca e la voglia di fare subito questa mela incantevole. Grazie Denise per questa e le altre ricette straordinarie che ci proponi. Tanti complimenti! 👏👏👏🎉💐

[@ventumloquitur8250]

The patience of a saint; the skill of an artist; and the most inspiring chef . . . ever. ❤

[@denisecastagno]

Thank you for your kind words, I'm really pleased to see the effort I try to put into these contents appreciated, despite the difficulties of not being in a laboratory 🙏💛

[@ventumloquitur8250]

@@denisecastagno I am ever so grateful for your sharing of the so many exquisite presentations that you make. WOW! How lucky we are.

[@marinacarli2905]

Mai vista una simile procedura ! Complimenti davvero! 👏👏

[@denisecastagno]

Grazie Mille Marina 🙏🤩

[@demetrapetrou8527]

Superb ⭐️⭐️⭐️⭐️⭐️ Thank you Mrs Denise Castagno

[@matteoderosa8863]

Sempre top ! Grazie 💐

[@denisecastagno]

Grazie come sempre Matteo! 🤩🙏

[@zinaarama6014]

Complimenti Denise come sempre un spettacolo. 👍

[@denisecastagno]

Grazie Mille Zina! 🥰

[@marcelajm.8836]

Beautiful!!!!!!❤ and also feels relax listen the music and your expertise you girl are the best!!!

[@denisecastagno]

Thank you so much ☺🙏

[@user-fu4jx5nc5c]

It's such a pretty dessert!! I really want to try it ! 🥹

[@denisecastagno]

Thank You I really racommend it 😊🙏💛 Cute and Delicious for me

[@jamilamansouri2038]

Brava denise vous méritez de plus .

[@denisecastagno]

Merci Jamila 🤍🙏🏻🍏 trés gentil!

[@marajade2414]

I AM YOUR FAN, ABSOLUTLEY BEAUTIFUL,,THANK YOU FOR SHARING

[@denisecastagno]

Thank You so Much Mara, hope you like also the future Videos !! 😊🙏🥰

[@benjaminleboeuf3271]

I love your videos, thank you for sharing.🤓

[@denisecastagno]

Thank you for being a spectator of this channel, greetings from Italy 😊💛

[@gennaroderosa694]

Meraviglioso 💕

[@denisecastagno]

Grazie Gennaro 😊🍏

[@gennaroderosa694]

@@denisecastagno dove trovo la ricetta del biscotto alle mandorle?

[@jdgjhn1]

Bravo 👏🏻

[@denisecastagno]

Merci 😊🙏🍏

[@stojanovik69]

🤤🤩🤤just WOW.

[@user-jq1tq3vy2u]

너무 멋져요!! 존경합니다!! 제가 원하던 유튜버세요!!

[@denisecastagno]

Thank You so much 😊🙏🏻

[@user-tc5cs6jq7f]

Bravo 👏 ❤🎉

[@denisecastagno]

Thank You 🤩🥰

[@cousasalvatore]

This is amazing! I'm wondering how it would be to make this with parsnips and/or pears, they're in season at the moment.

[@denisecastagno]

Thank You 😊 if you like to make it with pears the process is quite the same so you can try !!

[@sarikajahan5838]

This is so delicious 🤤 . Definitely gonna try with my friends next week 😉. Hey can you please 🥺 make amaury guichon's sweet burger 🍔?

[@denisecastagno]

Let me know how they come! In the future I will make other recipes inspired by Amaury, see what I can do! 🥰

[@ragazza_ventosa1993]

Это искусство ❤

[@denisecastagno]

Большое спасибо 💛

[@natashapredonzani5512]

Sono capitata per caso , sei davvero straordinaria , di una bravura pazzesca , vorrei replicarla , potrebbe dirmi gentilmente la misura dello stampo in silicone a mezza sfera , grazie mille

[@tatiananicorici9207]

VA MULȚUMESC DIN SUFLET PENTRU -OPERELE DE ARTA - CE LE CREAȚI 🙏🏻🙏🏻🙏🏻VA DORESC SUCCES !!!🇷🇴

[@denisecastagno]

Multumesc un milion, sper sa aduc continut din ce in ce mai interesant 😊🙏💛

[@tatiananicorici9207]

@@denisecastagno ❤️❤️❤️

[@skychulla7600]

Geniale come sempre !!! invece della gelatina per il nappage potrei usare la Pectina NH?

[@denisecastagno]

Cambiando ingredienti occorre riequilibrare le dosi, gelatina e pectina non sono equivalenti 😅

[@silviarosellini1]

Piacevolissimo, grazie. Piccioli, non torsoli. 🤗

[@denisecastagno]

Grazie a te Silvia🙏💛 (anche per la precisazione 😅)

[@emrahgul971]

Hello chef, we watch it with pleasure and get inspired, you are great :)) I had a question: After freezing the glaze, we dilute it with 10% water, do we then need to melt it over fire?

[@denisecastagno]

Hello Thanks to appreciate 🙏🏻😊 in the video i mention to melt it in the microwave and then i also written the temperature for glazing the apples ☺️

[@emrahgul971]

🙏

[@gabrieladelcastillo7371]

😊

[@lorenamolina7266]

❤❤❤❤❤❤

[@natashapredonzani5512]

Buongiorno Denise se volessi diminuire il quantitativo di colla di pesce , invece di 20 g metterne 17g la pefcentuale di acqua da aggijngere e' la stessa o devo dimiunirla, ti faccio questa domanda perche una volta mi e' risultata troppo collosa , sicuramente anche colpa mia che non ho utilizzato un termometrj adeguato per misurare e quindj l'acqua ha evaporato un po di piu . Comunque la mia domanda e' questa : lacqua rimane invariata se diminuisco di 3g la colla di pesce su 20g o devo diminuire? Grazie aspetto una tua risposta ❤

[@evaromain3199]

Superbe😍

[@denisecastagno]

Merci Beaucoup 😊

[@elenialex8247]

Hi chef . My glaze after putting the apple in the freezer made my sponge really moist.what I did wrong? Have you tried to put the apple glazed in the freezer? Ready to serve ? Thank you in advance

[@denisecastagno]

HI! The dessert should be glazed frozen but then stored in the refrigerator (not in the freezer). You can only store desserts in the freezer that are not yet glazed, but once glazed they should be defrosted at a positive temperature and consumed 😅

[@skychulla7600]

Cosa facciamo con la composta inserita nello stampo nella prima parte aspettando le sfere di panna vanno messe in frigo o a temperatura ambiente? Grazie

[@saphaedra]

Can agar agar powder be used instead of gelatine sheets?

[@marcelajm.8836]

Agar agar have a different structure of colágeno

[@AQUANOMY]

Hey lovely Chef,, Gelatine used is of what strength? What if we use powdered gelatine then? TIA

[@denisecastagno]

Hello, it's a 240 bloom gelatin, if u use powdered gelatine halve the doses 😊

[@AQUANOMY]

@@denisecastagno Thanks for your response, I truly appreciate it. I have another question: Do your recipes all call for a fixed percentage of gelatine? If so, what is that percentage? I noticed you use gelatine leaves with a 200 or 240 bloom in all your recipes. Would using powdered gelatine with a 200 bloom mean using half the amount of gelatine you use in your recipes? I'm new to the pastry world and I want to experiment with various recipes to practice and understand the techniques. Your response will be incredibly beneficial for my learning process.

[@denisecastagno]

@@AQUANOMY You have to make the proportion to convert the amount of gelatin from 240 to 200 bloom and then halves the quantity 😊

[@AQUANOMY]

@@denisecastagno thank you so much Chef.. you’re one beautiful soul.. bless you

[@jackietjan8794]

How many grams of gelatine powder for 5 grams of gelatine sheets. Thank you

[@denisecastagno]

You need to check the bloom of gelatine not only the grams 😊 i used 240 bloom gelatine

[@1234sophia]

Waw

[@denisecastagno]

😊🙏💛

[@alexandreadier9866]

Bonjour et merci pour réponse rapide, j'ai une deuxième question ma chantilly ne se congèle pas très bien la forme se casse quand je démoule....es ce que je dois augmenter la température de mon congélateur il est a -18 ou es ce que cela est plus un problème de ma crème...

[@denisecastagno]

Bonjour, je ne comprends pas quel est le problème, si le congélateur est à -18 il devrait geler correctement, peut-être que vous l'avez laissé trop peu de temps. Essayez de suivre les temps que je vous donne 😊

[@alexandreadier9866]

Bonjour très belle recette, cependant je ne trouve pas les quantités où sont-elles? Merci

[@denisecastagno]

Merci Alexandre, vous pouvez retrouver les ingrédients en superpositions écrites 😊

[@natashapredonzani5512]

Sei straordinariamente brava Ho ordinato lo stampo delle mele, prima di procedere se gentilmente potrebbe dirmi i Bloom della colla di pesce , grazie in anticipo ❤️

[@denisecastagno]

Grazie mille Natasha 🥰 spero che provando la ricetta rimarrai soddisfatta (ma ne sono certa), la gelatina che utilizzo é una 240 bloom per tutte le ricette !!

[@natashapredonzani5512]

Grazie di❤davvero gentilissima oltre che bravissima

[@kevin1684]

Incroa

[@phuongnguyenthimy8554]

May i have the recipe of this apple tatin?

[@denisecastagno]

The Recipe is written during the Video!! 😊

[@rossimaria2231]

Grazie bellissimo ma le dosi dove sono scritte

[@denisecastagno]

Grazie Maria 😊 la Ricetta é scritta in sovrimpressione durante lo svolgimento del Video

[@LorenzoPisapia-jc2ty]

Ricetta glassa neutra perfavore ?

[@denisecastagno]

E' all'interno del video 😅

[@user-ss7nz3ef8y]

оно того не стоит😂

[@43ShaDey]

This b acts like vanilla beans just grow on trees or something 😔🤣

[@denisecastagno]

Diciamo che realizzare questo Video ha un certo Costo! 😅