Apple Tatin Financier with Sylvain Leroy

FOR THE FINANCIER SPONGES: Melt the butter and leave to cool.

In a stand mixer fitted with a paddle attachment, mix the egg whites, salt, honey, sifted confectioner’s sugar, flour, and almond flour.

Gradually add the melted butter.

FOR THE CARAMELIZED APPLES: Dice the apples. Steep the apples in water mixed with a small amount of lemon juice.

In a medium saucepan, cook the sugar over medium-low heat to make a caramel. When the caramel turns golden brown, add the butter to deglaze the pan.

Add in the apples and cook for a few minutes.

Extract the apples and put to one side so you are left with the caramel.

FOR THE PEMBE & APPLE WHIPPED GANACHE: Bring the apple juice and corn syrup to a simmering boil. Gradually combine the boiling mixture with the melted Pembe, mixing in the center to obtain a smooth, shiny, elastic texture. This is a sign that you are starting to make an emulsion.

Keep mixing as you gradually add in the juice and, finally, the liqueur. Mix using an immersion blender to form a perfect emulsion.

Add the cold heavy cream and mix using an immersion blender.

Allow to set in the refrigerator, preferably overnight. Whip the ganache by hand or in a stand mixer to soft peaks.

FOR THE ASSEMBLY: Line the bottom of the rings with financier sponge and bake in a fan-assisted oven at 355°F (180°C) for 17 minutes.

When the financiers have cooled completely, turn out using a knife.

Use a small cutter to cut out the centers and spoon some caramelized apple inside.

Pipe the Pembe and apple ganache in a swirl on top of the financier

If desired, cut some of the remaining apple into thin sticks and use them to decorate the financiers.