[2 - 2] welcome back Danny cooks and today we're
[2 - 5] talking about floody's favorite dessert
[5 - 11] the pier Tata 10.
[13 - 13] so the Tata tan which was actually
[13 - 15] classically normally made with apples
[15 - 17] but you can make it with any fruit uh
[17 - 19] pears work really well peaches work
[19 - 21] really well any fruit really you can
[21 - 24] make a Tata tan out of just the cooking
[24 - 26] time when you're making the caramel will
[26 - 28] change but you kind of have to leave
[28 - 29] that's your intuition to figure out but
[30 - 32] it's a French dessert uh Legend goes it
[32 - 34] was invented by a pastry chef called
[34 - 38] Carolyn tan I believe her name was hence
[38 - 40] the name Tut tan and she's making an
[40 - 41] apple pie and she overcooked the caramel
[41 - 44] and now we have the tart the tan and
[44 - 47] thank goodness you did because it's a
[47 - 49] delicious dessert and it's really not
[49 - 51] that complicated to make a few great
[51 - 53] techniques to pick up along the way here
[53 - 55] actually there's not that many great
[55 - 56] techniques if you unless you're making
[56 - 58] your own pastry which I'm not a fan of
[58 - 61] but the main technique is kind of using
[61 - 63] a caramel and learning how to control
[63 - 65] the caramel and control the temperature
[65 - 66] when you're making a caramel more
[66 - 68] importantly so let's get stuck in this
[68 - 69] is what you're going to need but just
[69 - 71] quickly do me a favor go smash that like
[71 - 73] button it helps me out heaps so this is
[73 - 75] what you're going to need pears
[75 - 77] obviously so you want a nice firm pair
[77 - 79] you don't want a soft pair you want
[79 - 80] something that's going to hold its shape
[80 - 83] and not go mushy sugar 150 grams of
[83 - 85] sugar like always recipe with below so
[85 - 86] you don't feel like you need to drop
[86 - 89] this down 50 grams of unsalted butter
[89 - 91] a little bit of water and pastry butter
[91 - 94] puff pastry you can make your own pastry
[94 - 96] if you are confident in making puff
[96 - 98] pastry by all means make your own pastry
[98 - 99] you can even just make a rough puff
[99 - 101] where you grate the butter into it
[101 - 103] making pastry is one of the things that
[103 - 106] I don't do at home I do it every now and
[106 - 108] then if I have a lot of time but this is
[108 - 110] one of those desserts that I often make
[110 - 112] on a whim so it'll be out of hook at
[112 - 114] night I'll have a craving something
[114 - 116] sweet I'll have some fruit here I've
[116 - 118] always got sugar butter and I've usually
[118 - 120] got puff pastry in the freezer so it can
[120 - 122] be pulled together pretty quickly and
[124 - 125] I don't bother making my own pastry the
[125 - 127] stuff you can buy in the shop is pretty
[127 - 128] good anyway so so I'm going to start
[128 - 131] waffling let's get stuck in first up
[131 - 134] we're going to peel and cut our pears so
[134 - 137] the tin you're going to use to cook this
[137 - 140] can range from anything really to you
[140 - 142] can do it in a cast iron skillet they
[142 - 144] work really well I like using this 20
[144 - 147] centimeter or eight inch cake tin I
[147 - 148] think it works really well you can kind
[148 - 150] of get four portions out of that pretty
[150 - 152] easily although I have been nine to eat
[152 - 154] half of one of those in one sitting but
[154 - 156] any any kind of any dish you don't want
[156 - 159] to Spring form cake tin because the
[159 - 161] caramel might leak and that stuff's not
[161 - 163] fun to clean off your oven it doesn't
[163 - 165] need to be like as deep as this it only
[165 - 167] needs to really be about that deep Max
[167 - 169] anyway I'm going to get these peeled and
[169 - 170] then we'll come back and I'll show you
[170 - 172] how I like to cut them
[172 - 176] so peers appeared peers appeared peers
[176 - 178] are peeled bloody hell that was tricky
[178 - 182] uh into halves
[182 - 184] you can use a Cora if you're doing this
[184 - 186] the only thing I don't find with a core
[186 - 187] is if you're not super accurate or your
[187 - 189] peers aren't perfectly shaped which most
[189 - 191] aren't naturally
[191 - 193] um you might miss some of it anyway so
[193 - 195] in half and then we're going to go into
[195 - 198] thirds so each quarter you end up with
[198 - 201] three pieces and then we're just going
[201 - 203] to take the center out and you're going
[203 - 205] to end up with a piece of pear that
[205 - 207] looks like oh hello piece of pear that
[207 - 208] looks like this
[208 - 211] uh same thing if you're using apples and
[211 - 212] I suggest if you're going to do this
[212 - 214] with apples use Granny Smith apples they
[214 - 216] the tartness works really well on this
[216 - 218] so I'm just going to put these into
[219 - 221] my tin because it's handy and then we'll
[221 - 227] go on to the next step
[230 - 230] all right peers peeled got at that time
[230 - 233] um now you can do these in uh our levers
[233 - 235] and lemon water so they're in oxidized
[235 - 236] but we're going to move pretty quickly
[236 - 238] here so not too much of an issue for me
[238 - 241] right now and just make sure that the
[241 - 243] amount of pears roughly covers the dish
[243 - 245] that you've got at the bottom that means
[245 - 245] you know you're going to get good
[245 - 247] coverage when it comes to making it if
[247 - 248] anything you probably want a little bit
[248 - 251] more than you think they might shrinkle
[251 - 252] or they are going to shrink a little bit
[252 - 254] when you're cooking them and the last
[254 - 255] thing you want is to when you're laying
[255 - 258] your pears out not have enough so we'll
[258 - 260] put those to the side
[260 - 262] and we're going to cut out a piece of
[262 - 263] puff pastry now
[263 - 265] so with your puff you want to like I was
[265 - 268] saying before use a butter puff
[269 - 271] just tastes better
[271 - 273] if it is sticking a little bit literally
[273 - 275] the the heat from the palm of your hands
[275 - 278] on the plastic sheet will be enough to
[284 - 284] Chopsticks are there for a reason I'll
[284 - 292] show you in a minute
[295 - 295] oh break the piece underneath to the
[295 - 297] wing anyway we have our sheet of puff
[297 - 298] probably should have been a bit more
[298 - 300] patient and let it defrost better but
[300 - 302] we'll get the rest of this back all
[302 - 304] right so we've got our shooter puff take
[304 - 307] off one layer of plastic
[307 - 310] put your uh your tin of choice on there
[310 - 311] and then you're just going to run a
[311 - 315] knife you want it slightly wider uh than
[315 - 316] the dish itself because you want to tuck
[316 - 318] it down the sides a bit
[318 - 320] and when I say slightly I mean like a
[320 - 321] centimeter I don't know what a
[321 - 323] centimeter is in inches I reckon it's
[323 - 326] about a quarter of an inch Maybe
[326 - 329] done so knife run around it take that
[330 - 331] off now you're going to put this back in the
[331 - 333] now you're going to put this back in the fridge or even the freezer you want to
[333 - 335] keep this really cold all right so we've
[335 - 337] got our pears our sugar our butter and
[337 - 338] our water time to start making some
[338 - 341] caramel all right so everything's ready
[341 - 343] we've got a heavy based pot over a
[343 - 345] medium medium heat well high heat right
[346 - 349] now sugar goes on
[349 - 350] sugar goes on so the trick with caramel is that you
[350 - 353] don't stir it you just kind of swirl it
[353 - 355] so you're just going to level it out
[357 - 359] and we're going to put a few dashes of
[364 - 364] around the outside
[364 - 367] and that helps stop crystallization
[367 - 370] and you kind of want to keep the water
[371 - 372] as little as possible because you just
[372 - 374] have to basically evaporate it anyway
[376 - 379] before the sugar starts to caramelize so we'll
[379 - 381] the sugar starts to caramelize so we'll just let that do its thing we'll keep it
[381 - 383] a close eye on it so what's going to
[383 - 385] happen is that the sugar is going to
[385 - 386] melt and then it's going to start
[386 - 388] caramelizing I'm going to put our pears
[388 - 389] in here we're going to cook them briefly
[389 - 391] then we're going to put our butter in uh
[391 - 393] just to make it nice and glossy and a
[393 - 396] bit more fatty and then we'll put our
[396 - 398] pears back into our tin put our poster
[398 - 401] on top and we will bake it that reminds
[401 - 404] me of it to turn my oven on so the other
[404 - 405] thing that's worthwhile doing is having
[405 - 408] a pastry brush and a bit of water and
[408 - 410] just spraying this well just brushing
[410 - 412] down the sides of it looks like it's
[412 - 414] starting to crystallize so it looks like
[414 - 417] the sugar is reforming effectively just
[417 - 419] brush it with a little bit of water and
[419 - 421] that'll stop that pretty quickly
[421 - 423] so this is kind of a choose your own
[423 - 425] Direction part of the journey you can go
[426 - 428] really dark caramel like almost bitter
[428 - 430] like really bitter or really light and
[430 - 432] anywhere in between I like a pretty dark
[432 - 434] caramel I think the bitterness plays off
[434 - 436] really well with the sweetness of the
[436 - 438] fruit the ice cream on the top and there
[438 - 440] is it is still a lot of sugar there so I
[440 - 442] go pretty dark so
[442 - 444] um but it's kind of a fine line you've
[444 - 445] really gotta make this a couple of times
[445 - 448] before you like find your sweet spot
[448 - 451] mind upon and we're starting to see
[451 - 454] coloration change so this at this point
[454 - 457] you really need to pay really close
[457 - 459] attention and make sure that doesn't go
[459 - 460] too far because it will happen pretty
[460 - 462] quickly so what we're going to do is as
[462 - 464] soon as the color is the color we think
[464 - 466] it's gonna we think it's gonna taste the
[466 - 468] best we're going to get our pears
[468 - 471] straight in there with the heat off what
[471 - 473] that's going to do is stop the
[473 - 474] caramelization altogether now it won't
[474 - 477] set up completely hard and you don't
[477 - 479] want it to you want it to stay liquid so
[479 - 481] we'll probably uh we'll just play that
[481 - 483] by ear if we do feel like this pear is a
[483 - 485] really ice cold and they have set the
[485 - 487] caramel then we will put the heat back
[487 - 489] on pretty quickly usually you don't need
[489 - 490] to the other thing we need to do once
[490 - 491] we've got the pairs in there is get the
[491 - 493] butter in there and get that emulsified
[493 - 495] in as you can see it here it's starting
[495 - 497] to smell like caramel we're just going
[497 - 499] to swirl that around and the reason that
[499 - 501] I like to do this is because I you get a
[501 - 503] more even coloration
[503 - 506] you don't want one bit to get more to
[506 - 508] get more Amber or darker than the other
[508 - 510] bits and be super careful when you're
[510 - 512] doing the stuff this stuff is nuclear
[512 - 514] hot if you get it on you it will burn
[514 - 517] Right Through Your Skin all right
[517 - 519] that's enough for me
[519 - 529] and without peers very carefully
[531 - 531] steer those around making sure they're
[531 - 534] all covered in Caramel all of them
[534 - 536] now and with your butter
[538 - 540] [Applause] so the heat the heat's off with this and
[540 - 542] so the heat the heat's off with this and I can see that it's fine
[542 - 543] we're not too worried about cooking
[543 - 545] these pears right now that most of that
[545 - 547] will happen in the oven
[547 - 549] you're just wanting to make sure that
[549 - 551] you've got really nice
[551 - 553] luscious looking caramel and the pears
[553 - 555] are completely covered in them and you
[555 - 557] want to stir until all the butter is
[557 - 560] completely emulsified in there
[560 - 562] okay I'm actually going to turn the heat
[562 - 564] back on for this one on low now I'm just
[564 - 565] going to cook this out a little bit
[565 - 567] longer so I want to take some of the
[567 - 569] temperature back out of those pears
[569 - 571] well waiting for that to do its thing
[571 - 573] we're taking our cake tin and we're just
[573 - 575] going to roll a bit of butter on the
[575 - 577] bottom and especially in the edges this
[577 - 580] just helps it come out a bit easier
[580 - 581] all right so I've cooked that for a
[581 - 583] couple months longer and now it's time
[583 - 586] to start assembling it now I really like
[586 - 589] to use chopsticks when I'm doing this I
[589 - 590] think there's better dexterity when
[590 - 594] using Chopsticks over tongs
[594 - 595] um but be careful because they can be
[597 - 598] slippery you know you can take as little or as
[598 - 601] you know you can take as little or as much time as you want with this step
[601 - 603] um I like to kind of take my time and
[603 - 605] make it look all nice just start by
[605 - 608] arranging them from one point out with
[608 - 616] the thicker end facing out
[619 - 619] and there we go now I used four pairs
[619 - 620] for this and to be perfectly honest I
[620 - 623] wish I'd probably used five so for that
[623 - 625] 20 Cinema cake tin I will in the recipe
[625 - 627] I'll put five I'd rather have a couple
[627 - 631] of extras than not quite enough I think
[631 - 633] it's just enough but literally just
[633 - 637] anyway pour some of that caramel in the
[637 - 639] bottom of your pan as well
[639 - 641] um probably don't need all of it
[641 - 642] but you definitely want to make sure
[642 - 646] that the bottom is completely covered
[646 - 648] like that and it's time
[648 - 652] to put our pastry on so pastry on
[652 - 654] you only get one chance of this so make
[654 - 655] sure you get it right
[655 - 657] if you try and lift that up now it'll be
[658 - 660] and it is bigger than
[661 - 664] which is what we wanted so you use a
[664 - 665] chopstick or use something just to push
[666 - 668] it down the sides it doesn't need to be
[668 - 669] touched on the bottom but you want it to
[669 - 673] kind of encase it when you roll it out
[673 - 678] and then into the oven
[680 - 680] all right so it's in the oven 180
[680 - 682] degrees probably 20 minutes we'll check
[682 - 684] it see how it goes all right
[684 - 688] we're done so this took about 35 minutes
[688 - 689] in total I checked it after 20 minutes
[689 - 692] wasn't close let another 10 and then
[692 - 694] left another five and this is what we're
[694 - 697] looking for so really nice golden color
[697 - 700] pastry completely cooked and a bit
[700 - 702] crunchy my only criticism to myself with
[702 - 704] anything is that I've probably put a
[704 - 706] little bit too much caramel in it and
[706 - 708] it's pushed through the pastry in some
[708 - 710] pieces but not to worry I'm sure it'll
[710 - 713] still be delicious pleasingly I can see
[713 - 715] that it's still moving which means it's
[715 - 717] going to turn out pretty well what you
[717 - 719] don't want to do is let this get cool in
[719 - 722] the pan or it will not turn out so plate
[730 - 730] she's up just gonna let it sit there for
[730 - 732] a second let all that caramel come down
[732 - 739] and then the big reveal beautiful
[739 - 742] beautiful so there she is really nicely cooked
[742 - 744] pastry the fruit's completely cooked
[744 - 748] nice golden amber color stunning
[748 - 750] so Tata Town wouldn't be a tough town
[750 - 755] without vanilla ice cream on top
[769 - 769] so good the flaky pastry beautifully
[769 - 771] cooked pears that kind of bitter caramel
[771 - 774] with the creamy ice cream
[774 - 776] it doesn't get much better
[776 - 777] thank you so much for watching Legends
[777 - 779] Chuck me a like if you haven't already
[779 - 781] subscribe if you're not and we'll see
[781 - 782] you next week for a super special
[782 - 784] episode where we go to one of my
[784 - 785] favorite cities in the world
[785 - 790] we'll see you then peace