The tatin

  • 250 g sugar
  • 75 g glucose
  • 75 g water
  • 4 apples (Jonagold)


Prepare a caramel, mixing sugar, glucose and water. Cook it at about 160°C to give it a nice colour. Pour half of the caramel in two 14 cm Flexipans and keep the rest aside. Peel and thinly cut the apples and lay them in the Flexipans. Pour the remaining caramel. Put in an oven, preheated at 180°C, for 1 h 30 covering the apples with an aluminium foil.



The genoa bread

  • 220 g almond paste
  • 4 eggs
  • 50 g flour
  • 3 g baking powder
  • 70 g butter
  • A handful of thinned almonds


With a mixer equipped with a palette, lighten the almond paste by slowly adding the eggs. Once they are well incorporated and when the preparation is homogeneous, add the flour and the baking powder, which you have previously mixed. Integrate the melted butter. Lay in two moulds which you have greased with butter and cover with thinned almonds before cooking for 12 minutes at 180°C. Take out of the moulds and set aside.




Once the Genoa breads have cooled down, turn the Tatin around and on top of the breads and decorate with some icing and gold leaves.





And to find out our last issue of Desserts magazineit’s here!



A recipe by Jean-Philippe Darcis


Photography of the recipe by Laurent Fau



Member author

Jean Philippe DARCIS

Alliant tradition et créativité en un savoir-faire magistral, Jean-Philippe Darcis réinvente la matière afin de libérer à l’infini, des fragrances subtiles, riches, nobles et exquises. De la pâtisserie fine au chocolat dense et puissant, de la crème glacée savoureuse au sorbet fondant com [...]

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