Sweet Clover Chantilly Tarte Tatin

Using a mixer, combine flour, “President Professionnel” butter, sugar, and baking powder. Add the egg yolks and beat until a homogeneous mixture is formed. Let the dough rest in the refrigerator for a minimum of 12 hours. Roll out to a 3 mm thickness using a rolling pin and cut into 8 cm diameter circles. Bake the shortbread on a greased Silpain in 8 cm diameter circles for 10 minutes at 160°C.

Peel and dice the apples. Lightly sauté them in butter. In a saucepan, prepare a caramel and mix it with hot cider. Add gelatin, apples, and cook until the apple cubes soften. Pour into 7 cm diameter round molds. Freeze, then remove from the molds.

Heat all ingredients.

Boil the cream with sugar. Add sweet clover, cover with plastic wrap and let stand for 30 minutes. Strain. Add the water-soaked gelatin to the warm milk, add the second batch of cream, whip, and refrigerate for a minimum of 12 hours.

Prepare a light caramel with all ingredients. Pour onto a Silpat surface. Cool and crush. Sprinkle the caramel powder onto a greased Silpat sheet. Cut into 5 cm diameter circles. Bake with bottom heat in the oven for 1 minute at 200°C. Store in a moisture-protected place.

Place the pre-glazed apple layer on the Breton shortbread. Prepare the cream. Using a hot spoon, shape the cream into an oval and place it on the apple layer. Top with the cider opaline.