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Shortbread cookie with salted caramel butter apples, caramel and maple whipped cream

A delicious shortbread cookie topped with salted caramel butter apples quarters with caramel and maple whipped cream

Ingredients

Recipe for 12 Tapas

For the cookies

400 Gr
Almond paste 36%
120 Gr
Sugar
175 Gr
Butter
100 Gr
Honey
6 Unit(s)
Egg
50 Ml
Amaretto
100 Gr
Wheat flour
1 Pinch(es)
Salt

For the apples

12 Unit(s)
Cortland apple
115 Gr
Sugar
65 Gr
Butter
125 Ml
Maple syrup
1 Unit(s)
Star anise
5 Unit(s)
Cardamom seeds
25 Stick(s)
Cinnamon
1 Unit(s)
Cloves

Ignij

150 Ml
35% whipping cream
15 Gr
Icing sugar

Preparation time: 15 min

Preheat your Four at 350 °F

  • Preparation for the cookies

    Break down the almond paste into a bowl. Add sugar and mix until smooth. Add honey and amaretto mixture, finish by adding the eggs one by one. Add the flour and salt to the mix and fold gently with a spatula until combined. Pour your cookie unto a baking sheet. Bake for about 15-20 minutes until the edges are golden.

  • Preparation for the apples

    Peel and core the apples. Cut the apples in a fine dice. In a frying pan, add the sugar, spices and butter and cook until you obtain a blond caramel. Add the apples and mix until well coated. Remove from the heat and let it cool aside. (it's important not to overcook the apples) Pick the spices out so they don't over infuse the caramel.

  • Whip cream preparation

    In a mixer pour the cream and sifted powdered sugar. Whisk until the cream has whipped cream consistency. Let it rest in the fridge until ready to serve Dans un bol ou un batteur électrique, versez votre crème ainsi que le sucre glace tamisé. Mélangez à l'aide d'un fouet, en exerçant de belles rotations de manière à faire rentrer un maximum d'air dans votre crème, pour que cette dernière foisonne. Réservez cette crème chantilly dans le frigo. Au moment, réaliser une quenelle à l'aide de une ou deux cuillères à soupe.

  • To serve

    Dispose harmoniously a few cookies at the base of the plate and cover with cubed apples. Add a nice dollop of cream on top and top with the remainder of the caramel sauce.

If you plan on making a big batch of this recipe, it's important not to multiply the spices to the same ratio as the other ingredients. Put the same amount and let them infuse the caramel for a longer period of time instead. You can swap out the Cortland apples for different varieties to change the flavor and texture of the dish.

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