Baked Caramel Apples with Whipped Cream

Ingredients

• 4 Pink Lady Apples (core removed, sliced into thin strips)
• 120 g White sugar (for caramelizing the apples)
• 80 g Sea‑salted butter (for cooking the apples and the caramel sauce)
• 80 g Milk chocolate (or dark chocolate) (optional, adds depth to the caramel)
• 250 g Whole liquid cream (for the whipped cream)
• 80 g Powdered sugar (to sweeten the whipped cream)
• 1 pinch Vanilla powder (optional, to flavor the whipped cream)
• 1 pinch Sea salt (for the salted butter caramel)

Instructions

1. Prepare the oven and the apples

   Preheat the oven to 180°C. Wash the apples, remove the core and cut into thin strips using a mandoline or a very sharp knife.

   Time: PT10M

   Temperature: 180°C

2. Caramelize the apples in the oven

   Arrange the apple strips on a baking sheet lined with parchment paper. Sprinkle the 120 g of white sugar and distribute the 80 g of sea‑salted butter in small pieces over the apples. Bake for 20 minutes until the apples are golden and lightly caramelized.

   Time: PT20M

   Temperature: 180°C

3. Prepare the caramel sauce

   In a small saucepan, melt 120 g of sugar with 80 g of sea‑salted butter over medium heat. Stir until a golden caramel forms, add a pinch of sea salt and, if desired, incorporate the 80 g of milk chocolate. Mix until a smooth sauce is obtained, then remove from heat.

   Time: PT10M

4. Whip the cream

   In a chilled bowl, pour the 250 g of liquid cream, add 80 g of powdered sugar and the pinch of vanilla powder. Whisk at medium speed until soft peaks form.

   Time: PT5M

5. Plating and serving

   Arrange the caramelized apple strips on plates, generously drizzle with caramel sauce and add a quenelle of whipped cream on top. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pink Lady Apples: Golden, Granny Smith
• Instead of White sugar: cane sugar
• Instead of Sea‑salted butter: unsalted butter + salt
• Instead of Milk chocolate (or dark chocolate): caramel paste, dulce de leche
• Instead of Whole liquid cream: heavy cream
• Instead of Powdered sugar: granulated sugar
• Instead of Vanilla powder: vanilla extract
• Instead of Sea salt: fine salt

Equipment Needed

• Oven
• Mandoline or vegetable slicer
• Baking sheet
• Parchment paper (optional)
• Small saucepan
• Silicone spatula
• Mixing bowl
• Whisk or electric mixer

Critical Steps — Do Not Skip

• Cut the apples into very thin and uniform strips.
• Watch the caramel in the saucepan to prevent it from burning.
• Do not over‑beat the whipped cream.

Chef Tips from the Video

• Lightly dust the apple strips with cinnamon before cooking for a spicy note.
• Use 70% dark chocolate for a more intense caramel.

Troubleshooting

Storage

Refrigerator: Caramel sauce: up to 1 week in an airtight container. Whipped cream: 1 day, covered.

Freezer: Whipped cream not recommended to freeze; caramel sauce keeps in the freezer for 1 month.

Room temperature: Cooked apples keep at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the caramel sauce the day before and gently reheat before serving.
• Whip the cream 2 hours ahead; it will hold chilled.