Apple Tarte Tatin

This classic upside-down, caramelized apple tart has been popular since it first appeared at the turn of the 20th Century. Use good quality eating apples for a perfect tarte Tatin.

1/4 cup unsalted butter
1/2 cup sugar
1 tbsp water
2 lbs peeled apples cored and cut in half
1 sheet ready made puff pastry

Melt 1/4 cup unsalted butter in a shallow pan, then add 1/2 cup sugar and 1 tbsp water. Add 2 lbs apples and cook until golden underneath. Cool slightly.
Place the apples in a 9-inch flameproof pan. Cover with the puff pastry and bake at 425 degrees Fahrenheit for 20 minutes. Nudge the pastry rim to loosen it and invert onto a platter. Serve with vanilla ice cream.

Here's the sample of apple tarte tatin, you can also use banana, it's up to you guys.

Enjoy! :)

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Choux Pastry

Choux paste, it is use to make cream puff and eclairs. You just have to pipe it the way it should be. :D

1 cup water
1/2 cup unsalted butter

Heat the butter and water gently until the butter melts. Increase the heat to maximum
 and bring the mixture to a full rolling boil.

1 1/4 cups all purpose flour

Tip in all the flour, then remove form the heat and stir. A smooth paste will form which comes away form the pan in a clean ball. Allow to cool for about 15 minutes.
Once the dough has become smooth, return in to the heat until it is dry and form a ball. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.
Continue beating until paste is smooth and very glossy.
Bake in 425 degrees Fahrenheit for 25 to 30 minutes.

This is a sample of my croquembouche (cream puff tower)

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