Apple & Carambar Dessert

Apple & Carambar Dessert

Preparation time: 
Cooking time: 
20 mins
Suitable for


  • 100 g milk chocolate
  • 87.5 g brown sugar
  • 42.5 g of flour
  • 3 eggs
  • 0.5 egg yolk
  • Baking Yeast
  • 0.5 tbsp. baking powder
  • 0.5 pinch of salt
  • 100 g of Carambar Caramel
  • 1 sheet of gelatin
  • 25 cl of whole whipping cream
  • 12.5 cl of milk
  • 1.5 apple
  • 60 g of butter
  • 85 g of white sugar
  • 0.5 vanilla bean


      1. Place the gelatin leaves, one by one, in a large bowl of cold water to rehydrate. In a saucepan over medium heat, pour in the milk and add the Carambar to melt, while stirring. Separate the egg whites from the yolks in two different bowls. In the bowl with the egg yolks, pour a little of the milk/Carambar preparation. Mix with a whisk to obtain a homogeneous mixture and pour it back into the pan. Let the mixture thicken over low heat.  When the cream becomes napping (it should coat the spoon), remove it from the heat. Squeeze the gelatin between your fingers and stir it into the mixture, stirring to melt. Allow cooling completely. In a cold bowl, place the cold whole liquid cream and whip it into whipped cream. Add it to the cold Carambar cream.

      2. Melt butter and chocolate in a double boiler. In a bowl, break the whole eggs, add the yolk and sugar. Mix everything together. Add the butter/chocolate mixture and mix again. Add the flour and baking powder. Mix to make a smooth brownie dough. Butter a baking sheet and pour the dough into it. Ideally, the dough should not be more than 1.5 cm thick. Bake in a hot oven at 180°C for 15 to 20 minutes. Check the baking time with the tip of a knife. The dough should come out clean but still moist. Leave to cool.

      3. Put the sugar in a saucepan and heat over medium heat to obtain a dry caramel. The sugar will start to dissolve, become liquid and then turn into an amber liquid. This takes about 3 to 4 minutes. Meanwhile, in another saucepan, heat the liquid cream and set aside.  s soon as the sugar has turned into caramel, remove the pan from the heat and gently add a small portion of the cream. Be careful not to burn yourself with the splashes. When the cream is no longer boiling, add the butter and stir again until the cream has reached the consistency of medium liquid cream. If the cream does not seem thick enough to you, put the saucepan back on low heat and stir until you obtain the desired consistency. Reserve in a closed container.

      4. Once the brownie has cooled down, use a cookie cutter to cut out circles of brownie about 8 cm in diameter. You thus obtain the bases of your dessert which you will assemble little by little. Place your brownie circles at the bottom of a baking circle and build up the layers: first place a layer of fried apples, then a generous layer of caramel mousse using a piping bag. Then add a nice spoonful of caramel and finish by sprinkling with praline. Leave to set in the fridge for about ten minutes before unmoulding the desserts.


      Ready to eat!


      This recipe uses

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      HK$ 40.00
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