Caramel Apple Croque Tablet

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

1. 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

2. Prepare the apples

   Wash, peel and core the apple, then slice it into thin, even slices.

   Time: PT5M

3. Grease the pan

   Lightly brush the square flexipan mold with butter or oil to prevent the cake from sticking.

   Time: PT1M

4. 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

5. 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

6. 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

7. 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

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

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.