EP 05 타르트 타탱 Tarte Tatin

Thanks for watching. If you have any fun memories related to desserts, please leave a comment. :) 00:00 Introduction 01:02 Who is Claire Saffitz? 02:10 ingredients 04:08 Pastry Powder Measurement 04:42 Preparation and Cooking of Apples 08:40 Ruff Pastry 11:41 Caramel (choice) 12:08 Pastry cutting 13:28 Baking 14:55 Done 16:08 Yum Yum Yum [Tools] 10-inch Skillet (Casting Pan) I said 20 inches in the video, but I said it wrong! I made it 10 inches! Place of purchase (insta):   / pourlesmamanskorea   (@pourlesman) Aluminum foil, cheese grater, melon baller, pizza cutter, mop, Teflon sheet [Ingredients for boiling apples] About 7 medium-sized apples I tested it several times and the result was the best! Maple syrup 165 ml Apple brandy (It was the most delicious when I used it as gold and silk). Search Naver for purchases) 10g of apple vinegar 3g of salt [Boiling an apple] 135 degrees. 1 hour and 25-45 minutes There's a time difference depending on the apple, so test the skewers after an hour and bake until it goes in without putting strength [(Rough but easy) Rough puff pastry] cold radish butter 330 g Tough flour 470 g + extra when rolling 25g of sugar 5g of salt [Last oven] Cover the pie and lower it to 175 minutes after 15 minutes at 200 degrees. Approximately 65 minutes. There may be variations in apples, so check until they are cooked well and the water becomes sticky 🍎 Thank you! Claire Saffitz Makes Foolproof Tarte Tatin & Rough Puff Pastry | Dessert Person ::    • Claire Saffitz Makes Foolproof Tarte Tatin...