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Caramel au beurre salé maison versé sur une pomme chaude entière aux noisettes concassées

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Warm apple with salted butter caramel recipe

A whole, melting apple, coated with homemade salted butter caramel and crushed hazelnuts. The comforting dessert to end a Savoyard meal, served in our Opéra restaurant and easy to make at home.

⏱ 20 min preparation, 30 min cooking👥 4 peopleEasy
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The ingredients

Serves 4.

  • 4apples that hold their shape when cooked (Golden, Reinette or Boskoop)
  • 30 gbutter
  • 1 tbspsugar
  • 60 ghazelnuts
  • 120 gcaster sugar (caramel)
  • 60 gsalted butter (caramel)
  • 12 clwhole liquid cream (caramel)
  • 1 pinchfleur de sel (caramel)

Preparation

  1. Prepare the apples

    • Preheat the oven to 180 °C (350 °F).
    • Peel the apples, keeping them whole, then remove the core with an apple corer.

  2. Bake the apples

    • Place them in a dish with the butter in pieces, the sugar and a little water.
    • Bake for 25 to 30 minutes, basting halfway: the tip of a knife should go in without resistance.

  3. Crush the hazelnuts

    • Toast them for 5 minutes in a dry pan.
    • Roughly chop them with a knife.

  4. Make the salted butter caramel

    • Melt the sugar over medium heat, without stirring, until it turns a nice amber colour.
    • Off the heat, add the salted butter, then the hot cream little by little while whisking (beware of splashes).
    • Add the fleur de sel and stir.

  5. Serve

    • Place each apple in a jar or a small bowl.
    • Pour the hot caramel over it in front of your guests and sprinkle with crushed hazelnuts.

The chef's advice

The Fondus tip: a scoop of vanilla ice cream on the side, and the hot-and-cold contrast does the rest.

Pour the caramel at the last moment, piping hot: it coats the apple and runs down to the bottom of the jar. The crushed hazelnuts add crunch.

For a milder caramel, stop cooking the sugar as soon as it turns golden; for more character, take it to a deep amber.

Pomme chaude au caramel au beurre salé maison et noisettes concassées servie en bocal

Our restaurants in Paris

Don’t feel like cooking? The warm apple with salted butter caramel awaits you for dessert at our Opéra restaurant, 22 rue Laffitte (9th), after a raclette, a fondue or grilled meats.

More Savoyard Recipes

Raclette Recipe →Cheese, quantities, sidesTartiflette Recipe →Baked with ReblochonAll our recipes →The classics of the Alps

Frequently asked questions

Which apple should I choose for a warm apple?

A variety whose flesh holds when cooked: Golden, Reinette or Boskoop. It becomes tender without turning into compote.

How do I make a homemade salted butter caramel?

Melt the sugar without stirring, take the pan off the heat before adding the butter, then pour in the hot cream little by little. Cold cream would make the caramel seize.

Can the caramel be made in advance?

Yes. It keeps for a week in the fridge in a closed jar. Warm it gently before pouring it over the apples.

What to serve with the warm apple and caramel?

A scoop of vanilla ice cream on the side: the hot-and-cold contrast does it all.

Where can I eat a warm apple with caramel in Paris?

At Les Fondus de la Raclette Opéra, 22 rue Laffitte (9th), for dessert after a raclette or a fondue. Find it on the Opéra menu.

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Restaurant Les Fondus de la Raclette Parmentier, Paris 11e

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Restaurant Les Fondus de la Raclette Opéra, Paris 9e

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Restaurant Les Fondus de la Raclette Montparnasse, Paris 14e