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Caramelized apples on chocolate-covered nuts

Difficulty: Medium

6

Servings

10

Preparation (min)

10

Total (min)

Ingredients

 

CHOCOLATE-COVERED NUTS

  • 1 1/2 cup (200 g) milk chocolate, grated or coarsely chopped
  • 1 1/2 cup (185 g) toasted walnuts (or almonds)

CARAMELIZED APPLES

  • 2/3 cup (125 g) cane sugar
  • 2 tbsp. apple juice or water
  • 2 tbsp. salted butter
  • 5 medium Royal Gala or Golden Delicious apples, peeled, cored and cut into 1.5-cm (0.5-in.) cubes
  • 1 tsp. powdered cinnamon (optional)

Preparation

 

CHOCOLATE-COVERED NUTS

  1. Gently melt the chocolate in a double boiler.
  2. Toast the nuts for 5 to 10 minutes in a skillet over medium heat or in the oven at 180°C (350°F). Arrange the nuts on a piece of parchment paper, in 6 discs about 10 cm (4 in.) across.
  3. Pour the melted chocolate over the nuts.
  4. Freeze for about 15 minutes or until the discs have set.

CARAMELIZED APPLES

  1. In a stainless steel skillet over medium-high heat, cook the sugar and juice for about 5 minutes, until the mixture turns a deep caramel colour (keep the skillet moving to make sure it cooks evenly, but do not stir with a wooden spoon as this may cause the caramel to seize up).
  2. Remove from the heat and add the butter, moving the skillet to mix it in (do not stir with a spoon).
  3. Add the apples and cook over medium-high heat for 5 to 10 minutes, until the caramel thickens. Add the cinnamon, and mix.
  4. Remove from the heat, transfer to a bowl and let cool.

ASSEMBLY

  1. When the chocolate-nut nests are firm, place them on plates and top with caramelized apples.

CHEF’S NOTE

"I love this kind of base for pies, because it takes just a few minutes to make and you can top it with just about anything. Sometimes I make pies instead of tartlets, in which case I mix the nuts and molten chocolate, place the mixture on parchment paper, and shape it into a large disc with my hands".

Photos : Tango [Vitalité Québec] APRIL 2011

Recipe: Josée Fiset

 

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