Recipe: Ultra melting caramel apples

Name: Pommes ultra fondantes au caramel
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 portions
Ingredients: POUR LE CARAMEL DES POMMES200 g de sucre; 100 g de beurre; Une cocotte en fonte qui passe au four (ou autre contenant le principal c'est qu'elle passe au four); POUR LA CRÈME CHANTILLY AU CARAMEL BEURRE SALE; 100 g de sucre; 100 g de beurre cru demi sel; 200 g de crème liquide entière (30% minimum); Pour accompagner (facultatif); 4 tranches de brioche un peu rassie beurrées légèrement au beurre salé + sucre glace que vous passez au four quelques minutes

By douceurs maison ★ ★ ★ ★ ★ 3.7/5 (7 reviews) Desserts

Prep 10 min

Cook 55 min

Total 1h05

Servings 4 serv.

Ingredients for 4 servings

FOR THE CARAMEL APPLES

200 g sugar
100 g butter
A cast iron cocotte that can go in the oven (or any other oven-safe container, that's the main thing)
FOR THE SALTED BUTTER CARAMEL WHIPPED CREAM
100 g sugar
100 g raw semi-salted butter
200 g full liquid cream (30% minimum)
To serve (optional)
4 slices of slightly stale brioche lightly buttered with salted butter + icing sugar that you put in the oven for a few minutes

Step-by-step directions

Small tips beforehand:
Dessert that deserves to be served very cold
Make at least 3 hours before
The apples must be well chilled in the refrigerator, in my opinion!! and do the plating maximum 1 hour before by keeping the plates cool
THE CARAMELIZED APPLES
Peel and cut the apples into quarters by removing the core of course!
In the cast iron cocotte put the butter on medium heat and start cooking
When it starts to boil but not yet colored, add the apples and then the sugar
Preheat your oven to 150°C (gas mark 5)
Mix constantly for about 7-8 minutes so the apples are coated with a beautiful light caramel. If needed, increase the heat a bit
Cover the cocotte with aluminum foil and bake for 45 minutes
Remove and let cool
Gently arrange 3 apple quarters per mold in half spheres and refrigerate for at least 1 hour.
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THE SALTED BUTTER CARAMEL WHIPPED CREAM
Make a dry caramel:
On medium heat
In a medium non-stick saucepan, cook the sugar without water without stirring or if needed if there is unmelted sugar left, turn the pan a little
When it takes on a beautiful amber color, off the heat incorporate all at once the butter cut into small pieces (with a whisk or wooden spoon stirring very quickly so there are no sugar crystals)
Still off the heat add 2 tablespoons of cream while continuing to stir quickly
Return to heat without stopping stirring and let boil for about 2 minutes
Let cool and refrigerate for 2 hours
Then whip the cooled caramel like whipped cream after putting it in the freezer for 5 minutes
Put in a piping bag and keep cool until plating
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THE PLATING
Unmold the apples using a tablespoon
Place them on a plate or slate

Chef Patrick's Comment

Hello This is really an excellent recipe I annotated it a bit for its full understanding (smiles) 2 small things not very keen on the aluminum foil on the apples in the oven just covered should be enough and then I suppose you pour your remaining liquid cream to whip your whipped cream Anyway congratulations it's really a delicious recipe.

Chantilly Pommes Dessert au caramel Dessert aux pommes Pommes au four Pommes au caramel