Shallot tatin

Caramel: heat the sugar and water gently in a pan until a light caramel then off the heat add the butter and mix until completely melted. Pour a small amount into each cold case to about 2mm off the base. Peel the shallots whole leaving the room on them. Cut them in half head to toe cutting through the root. Melt butter and olive oil with garlic, thyme and five spice and place the shallots flat side down in the pan cooking until light golden brown. Add the chicken stock (or vegetable) and cook on a slow heat until the shallots are tender and the stock has reduced by two thirds to a sticky consistency. Take the shallots out of the liquor and set aside (keep the liquor). Evenly roll the puff pastry to 5mm thick and place in the fridge for 25 mins to allow to rest. Remove from the fridge and cut four discs in the pastry to 100 mm diameter – put back into the fridge to rest. When the shallots are cold, cut in half again (now quarters) taking care to cut evenly through the root and arrange neatly into the tartlet cases presentation side facing down and overlapping each shallot. Take the puff pastry from the fridge and place the discs one by one over the tartlet cases and push the pastry gently down on each shallot inside the case with the back of a spoon to seal the tatin. Place each tatin on a baking tray – spaced evenly to prevent dripping. Cook in the oven (preferably a convection oven) at 195 degrees C for 10 – 12 minutes. Turn out immediately when hot. N.B. the shallot mixture into the tartlet cases can be made the day before and kept in the fridge and the pastry discs placed on top just before they are cooked in the oven.