Cream caramel apples
Cold whole apples coated in a layer of cream caramel.
Active time25 min
Cooking20 min
Total2 hResting : 1 h 30 min
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Ingredients
- 8 small whole apples
- 255 g 35 % fat whipping cream
- 115 g water
- 4 g fine salt
- 255 g granulated sugar
Preparation
Wash and dry the apples thoroughly and remove their stems. Insert a sturdy food-safe stick through the top without piercing the bottom. Refrigerate for 60 minutes. Line a tray with baking paper.
8 small whole apples- clean towel
- food-safe sticks
- tray
- baking paper
Heat water, sugar and salt in a tall heavy-based pan, stirring until dissolved, about 4 minutes. Cook for about 9 minutes more until amber, gently swirling the pan without splashing the sides.
115 g water4 g fine salt255 g granulated sugar- tall heavy-based pan
- heatproof spatula
Carefully add the cold cream in small additions: the caramel foams strongly. Stir and cook over moderate heat to 121 °C, about 7 minutes, keeping the probe off the pan base. Pour into a small tall heatproof container. Cool to 100 °C, about 15 minutes or longer if needed.
255 g 35 % fat whipping cream- pan
- spatula
- sugar thermometer
- tall heatproof container
Take out the cold apples and check that their skin is dry. Hold them by the sticks and turn in the caramel at 100 °C. Let excess drip off and place on the tray. Set for 10 minutes.
- lined tray
- caramel container
- thermometer
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration