Name: Beer Frappe Brûlée with Apple Tatin and Chamonix Biscuit
Yield: Serves 6
Cuisine: French
Ingredients: 100 grams crème fraîche; 5 grams ground star anise; 67 grams candied orange peel (you can purchase online and at select supermarkets and spice stores); 67 grams butter, melted, plus more for the pan; 1 gram ground cloves; 3 Granny Smith, Gala, or other good baking apples, cut into large chunks; 150 grams heavy cream; 660 grams Belgian brown ale or other brown ale, reduced by two-thirds and cooled; 50 grams Fernet Branca, or other amaro; 350 grams milk; 34 grams dark molasses; 85 grams sugar, plus more as needed for brûléeing; 3 grams baking powder; 4 grams ground ginger; 90 grams egg yolks; 400 grams sugar; 75 grams butter; 200 grams sugar; 168 grams eggs; 182 grams all-purpose flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This dessert is a spin on the classic French dessert tarte tatin—the apples are effectively cooked in a caramel sauce (Marc’s favorite apple to cook with is the Granny Smith, by the way, but feel free to use whatever you like best). And just as in a proper tarte tatin, you have to use butter to make the caramel.

The Chamonix, not to be confused with Marc’s birth town, is a kind of cake usually filled with orange marmalade and is almost as popular among kids in France as Twinkies or