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Apple Caramel "Croquant" with Granny Smith Sorbet Recipe
Apple Caramel "Croquant" with Granny Smith Sorbet
Vincent Maillard, le Byblos, St-Tropez
Vincent Maillard, le Byblos, St-Tropez
Flavors of Burgundy
Total time: 15 to 30 minutes

Preheat oven to 180°C. (350° F.)
Preparation time: 20 minutes
Cooking time: A few minutes
Drying time: 2 hours

Difficulty: Requires a certain dexterity
Chef's Note

Vincent Maillard recipe at Hostellerie le Levernois

For 4 servings

Caramel "craquant"
- 75 g (5 tbsp.) sugar
- 50 g (3 tbsp.) butter
- 25 g (5 tsp.) glucose
- 2 tbsp. water
- 1 g (1/4 tsp.) pectin

Light apple caramel cream
- 40 g (3 tbsp.) sugar for the caramel
- 500 ml (2 cups) apple juice
- 5 egg yolks
- 40 g (4 tbsp.) cornstarch
- 40 g (3 tbsp.) sugar
- 200 ml (3/4 cup) whipping cream, whipped

Roasted apples
- 2 apples
- 60 g (4 tbsp.) sugar
- 60 g (1/4 cup) butter

- 300 g (10 oz.) Granny Smith apple pulp
- 200 ml (3/4 cup) water
- 100 g (1/2 cup) sugar

Light "Fine de Bourgogne" Cream
- 4 tbsp. whipped cream
- 2 tbsp. "fine de bourgogne" (brandy distilled from Burgundy wine)
- 1 tbsp. icing sugar

Caramel Sauce
- 50 g (3 tbsp.) sugar
- 50 g (3 tbsp.) liquid crème fraîche or heavy cream


Caramel "Craquant"

  1. Combine the pectin and sugar; in a saucepan, melt the butter and glucose.
  2. Combine the two mixtures, add the water and bring to a boil.
  3. On a non-stick baking sheet, spread into four discs about 15 cm (6") in diameter.
  4. Bake in a 180° C (350° F) oven for 10 minutes.
  5. Remove from the baking sheet and place each disc on the back of a bowl.

Light apple caramel cream

  1. Melt 40 g (3 tbsp.) sugar and cook until it caramelizes.
  2. Add the apple juice, bring to a boil and pour over the mixture of egg yolks, sugar and cornstarch; mix well, return to the heat and cook over low heat until it comes to a boil.
  3. Cool and fold gently into the whipped cream.

Roasted apples

  1. Peel and quarter the apples; roast with the sugar and butter until nicely colored.

Granny Smith sorbet

  1. Bring the water and sugar to a boil; pour this syrup over the blended apple pulp. Place in an ice-cream or sorbet maker to freeze.

Apple chips

  1. Cut some very thin (1 mm) slices of apple.
  2. Place on a sheet of parchment paper.
  3. Brush with melted butter and sprinkle with sugar.
  4. Dry in a 90° C (180° F) oven for 2 hours.

Light "Fine de Bourgogne" Cream

  1. Combine all the ingredients.

Caramel Sauce

  1. Cook the sugar to a caramel.
  2. Add the crème fraîche and let cool.


  1. Place the "craquant" on a plate; add the light apple caramel cream and roasted apples.
  2. Add a scoop of sorbet, stick an apple chip in the center and pour ribbons of caramel sauce and "fine de Bourgogne" cream around the plate.
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