Caramel Apple Croque Tablet
Caramel Apple Croque Tablet is a easy French recipe that serves 4. 350 calories per serving. Recipe by Once Upon a Time Pastry on YouTube.
Prep: 21 min | Cook: 30 min | Total: 1 hr 6 min
Cost: $7.55 total, $1.89 per serving
Ingredients
- 3 units Eggs (large, at room temperature)
- 50 g Sugar (white, optional)
- 250 ml Heavy cream (30% fat)
- 250 ml Milk (whole)
- 8 slices Sliced brioche (slightly stale, fresh brioche bread)
- 1 piece Apple (Granny Smith or Golden type, washed, peeled, cored)
- 1 teaspoon Ground cinnamon (optional)
- 100 ml Salted butter caramel (homemade or store-bought)
Instructions
Prepare the custard
In a bowl, whisk the eggs with the sugar until the mixture lightens. Add the heavy cream and milk, then mix until a smooth batter forms.
Time: PT5M
Prepare the apples
Wash, peel and core the apple, then slice it into thin, even slices.
Time: PT5M
Grease the pan
Lightly brush the square flexipan mold with butter or oil to prevent the cake from sticking.
Time: PT1M
Form the first layer
Pour a small amount of batter into the bottom of the mold, arrange 4 brioche slices overlapping slightly, then cover with some custard. Distribute half of the apple slices over the brioche, sprinkle with cinnamon (if desired) and drizzle with a stream of salted butter caramel.
Time: PT5M
Form the second layer
Repeat the process with the remaining 4 brioche slices, the remaining custard, the rest of the apples, cinnamon and caramel.
Time: PT5M
Bake
Preheat the oven to 180°C. Bake the mold for 30 minutes, until the top is golden and the custard is set.
Time: PT30M
Temperature: 180°C
Cool and unmold
Let the cake cool in the mold for about 15 minutes, until warm. Gently run a spatula around the edges then unmold onto a cooling rack.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: vegetarian, contains gluten, contains dairy, low-calorie
Allergens: eggs, milk, gluten
Ingredient Substitutions
- Instead of Eggs: organic chicken eggs, duck eggs
- Instead of Sugar: cane sugar, sweetener
- Instead of Heavy cream: light cream 15%
- Instead of Milk: almond milk, soy milk
- Instead of Sliced brioche: brioche loaf, soft sandwich bread
- Instead of Apple: pear, peach
- Instead of Ground cinnamon: nutmeg powder
- Instead of Salted butter caramel: regular caramel, chocolate sauce
Equipment Needed
- Square flexipan mold (Guy Demarle)
- Mixing bowl
- Whisk
- Paring knife
- Peeler
- Silicone spatula
- Oven
- Cooling rack
Critical Steps — Do Not Skip
- Prepare the smooth custard
- Do not overbake the cake
- Wait until the cake is warm before unmolding
Chef Tips from the Video
- Use a mandoline for perfectly thin apple slices.
- Lightly dust with powdered sugar after unmolding for an elegant finish.
- Serve warm with a scoop of vanilla ice cream for a hot‑cold contrast.
Troubleshooting
The cake is too soft in the center.
Extend baking by 5‑10 minutes and check doneness with a knife tip that should come out clean.
The brioche fell apart in the custard.
Use slightly stale brioche and do not over‑soak the first layer before adding the second.
Storage
Refrigerator: Keep covered 2‑3 days in the refrigerator.
Freezer: Can be frozen for 1 month, well wrapped in cling film.
Room temperature: Consume within 4 hours, otherwise refrigerate.
Make-Ahead Tips
- Prepare the custard the day before and keep it chilled.
- Caramel can be made ahead and gently reheated before use.
- Assemble the cake and refrigerate before baking for a firmer result.
Last updated: August 21, 2026
