apple & caramel

Apple & Caramel

This dessert consists of a soft apple cake, rum-caramelized apples, apple sorbet, apple-caramel sauce, a tangy Granny Smith gel, a creamy whipped cream, and crispy apple chips. I hope you like it !

⏱️ Time: 1h

🔪 Difficulty: Level 2/5

⚠️ Allergens: , gluten, egg products, alcohol, lactose

⚙️ Options: gluten free

Required Ingredients

Number of servings:

Ingredient	Quantity	Unit
Preparation 1: Apple Sorbet
Gala Apple	200	g
Granny Apple	200	g
Apple Juice	200	g
Lemon Juice	20	g
Neutral Honey	20	g
White Rum	10	g
Preparation 2: Apple Cake
Gala Apple	100	g
Whole Eggs	50	g
Granulated Sugar	38	g
Flour T45	40	g
Yeast	3	g
Butter	15	g
30% Cream	10	g
Preparation 3: Caramelized Apples and Sauce
Gala Apple	150	g
Sugar	30	g
White Rum	10	g
Butter for Sauce	15	g
Preparation 4: Granny Gel
Granny Smith Apple Juice	100	g
Apple Cider Vinegar	10	g
Lemon Juice	10	g
Agar Agar	1.5	g
Preparation 5: Whipped Cinnamon Cream
30% Cream	50	g
Ground Cinnamon	1	g
Preparation 6: Apple Chips
Apple	1	piece

Step 1: Apple Sorbet

Juice your apples to extract the juice.
Peel and cut your apples into equal-sized cubes and pour them into a saucepan.
Moisten your apples with the apple juice, add the granulated sugar, lemon juice and your spices.
Cover and cook until your apples caramelize (about 15/20min).
Mix and pass your mixture through a sieve, add the rum and cool to 4°C.
Once cooled, put in your ice cream maker and set aside in the freezer for dressing.

Chef Vico's tip: If you have access to sorbet stabilizers, I recommend using between 0.3% and 0.6% of your total mass. You can then add them to your mixture after blending and re-boiling it. If you don't have a juicer, you can easily replace it with commercial apple juice that is as unsweetened as possible.

Congratulations, step 1 is completed ! Let’s continue !

Step 2: Apple Cake

Preheat your oven to 170°C.
Soften your butter and mix it with your sugar, then add your eggs, homogenize.
Add your cream and mix.
Add your sifted powders.
Peel and cut your apples into cubes as regular as possible.
Pour into your molds and bake for about 20 minutes.
Put a knife in to check if they are cooked.

Chef Vico's tip: Personally, I use stainless steel circles that are 8 cm in diameter and 2 cm high. When they come out of the oven, I advise you to cover them quickly to keep the moisture inside.

Step 3: Apple chips

Take advantage of the heat of your oven after baking your cake and set it to 90°C.
Peel your apple and make very thin slices.
Cut out the center and place your slices on a baking mat, bake your apples for at least 1 hour to dry them well.
Take them out when you are ready to serve them to prevent them from regaining moisture.

Chef Vico's tip: Personally, I use a cookie cutter the same size as my cake so that I can place a ring of chips on top. For my serving, I also use the center of a slice that I cut out.

Step 4: Granny Gel

Mix the ingredients in a saucepan and bring to the boil.
Pour your mixture onto a flat plate and let it set in the cold.
Cut your gel into the shape that suits you for serving.
Recover the leftovers and mix them, loosening them with a little apple juice, pour this liquid gel into a piping bag.

Chef Vico's tip: Personally, I like to add a few orange zests for the taste and the visual. In addition, I cut my gel into quarter circles. I advise you to weigh the exact quantity of agar agar because it is a very powerful gelling agent to avoid having a gel that is too solid, impractical to use and unpleasant in the mouth.

Step 5: Caramelized apples and sauce

Peel and cut your apples into cubes as regular as possible.
Take a frying pan and caramelize your sugar.
Deglaze with your butter and add your apple cubes.
Mix and let cook for a few minutes.
A Once the apples are cooked, turn off the heat and flambé your preparation with rum. Be careful of the flame! 🙂
Mold one part in a cookie cutter and let it set in the cold.
Mix the other part and pass through a sieve, re-seasoning with lemon juice, a pinch of salt and spices. Set aside.

Chef Vico's tip: Before flambéing, turn off the heat and wait a few moments. If your apples are too hot, you risk creating too big a flame. And of course, don't put your head above it :)! Personally, I season my sauce with a little ground cinnamon. To shape my apples, I use a circle-shaped cookie cutter and fill it halfway, press it down well and set aside in the cold to set.

Step 6: Whipped cream with cinnamon

Whip your cream with your cinnamon using a whisk.

Chef Vico's tip: Personally, I whip it up and give it a firm texture so that I can make a quenelle for serving, but you can also put it in a piping bag to pipe it.

Plating Suggestion

For this plating, I will divide my plate into three sections and create a quarter circle with my gel, a half-circle with my caramelized apples, and a full circle with my cake, chips, and whipped cream. The separations will be done by piping my liquid apple gel. To begin, place a spoonful of your sauce and try to form a quarter circle. Cut and place your gel on top of the sauce, then add your caramelized apples.

Cut out the center of your apple cake with a ring mold and fill it with your whipped cream and Granny Smith gel. Place an apple chip on top along with some lime zest. Now you have your three elements arranged on your plate.

Separate your three elements by piping dots of gel, then place a quenelle of your ice cream on top of the caramelized apples.

Add an apple chip on top of your sorbet, and voilà, it's ready! Enjoy your dessert! 🙂

I’d like to congratulate you and thank you for trying to reproduce this recipe. I hope you are satisfied with the result 🙂

Chef Vico