Baked Caramel Apples with Whipped Cream
Baked Caramel Apples with Whipped Cream is a medium French recipe that serves 8. 250 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 25 min | Cook: 25 min | Total: 1 hr 5 min
Cost: $6.60 total, $0.83 per serving
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
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
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
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
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
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
Dietary info: vegetarian, gluten free, low-calorie
Allergens: milk, butter
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
The caramel becomes bitter.
Remove immediately from heat as soon as the golden colour appears and add a little extra butter.
The whipped cream does not rise.
Make sure the cream and bowl are very cold, and do not exceed soft peaks.
The apples are too soft.
Cut the strips thinner and reduce cooking time to 15 minutes.
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.
Last updated: August 20, 2026
