Caramel Apple Waffle

Gluten Free, Plated desserts

Made with: Caramélia 36%

Steps: 5

An original recipe from Nicolas Riveau, Chef Pâtissier at the École Valrhona
Makes 24 dessert

Recipe steps


  • 1017gwhole milk
  • 20gfat-free skim milk powder
  • 52gcaster sugar
  • 90gatomized glucose
  • 285gCaramélia 36%
  • 6gcombined stabilizer
  1. Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar.
  2. At 25°C (77°F), add the skim milk powder. At 30°C (86°F), add the sugars and glucose. At 40°C (104°F), slowly pour the hot liquid onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance. Blend to perfect the emulsion. At 45°C (113°F), finish with the stabilizer/sugar mixture.
  3. Pasteurize at 85°C (185°F) for two minutes and then chill rapidly to 4°C (39°F).
  4. Leave to rest for a minimum of 12 hours.
  5. Blend and churn at between -6°C (21°F) and -10°C (14°F).
  6. Store in the freezer at -18°C (-0.4°F).

Apples cubes and juice

  • 950ggranny smith apples
  • 50glemon juice
  1. Peel the apples and cut into 1.5cm dice. Add the lemon juice and set aside in the refrigerator.
  2. Juice the peel and reserve the juice.

Caramelized apple compote

  1. Make a dry caramel with the sugar and vanilla.
  2. When it takes on a light golden color, stop the cooking with the Apple Juice and then add the Apple Cubes.
  3. Cook for a few minutes until it reaches the desired texture.
  4. When cooked, strain the apples and set aside the cooking liquor.

caramélia sauce

  1. Heat the milk with the glucose. Slowly pour the hot liquid onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Gradually add the remaining liquid and blend to perfect the emulsion. Set aside.
  2. The sauce should be heated to 35-40°C (95-104°F) to obtain the best working consistency.


  • 380gwhole milk
  • 3vanilla beans
  • 210gdry butter 84% fat
  • 6gsalt
  • 210gcassava flour
  • 120gcornstarch
  • 275gegg whites
  • 80gcaster sugar
  1. Heat the milk with the vanilla, butter, and salt.
  2. Put the cassava flour and cornstarch in a food processor and gradually add the hot liquid until smooth.
  3. Meanwhile, whip the egg whites, gradually adding the caster sugar
  4. Carefully fold in the whipped egg whites.
  5. Form into the desired shape and bake immediately.

Assembly and finishing

Let down the Caramelized Apple Compote with 10% Absolu Cristal Neutral Glaze and 10% of the apple cooking liquor.
Make some chocolate decorations by tempering some Caramélia couverture and rolling out between two transfer-printed sheets.
When it starts to set, cut out dics with an 8cm cutter.
Sprinkle the waffles with icing sugar. Reheat in the oven or under a salamander grill and then add a chocolate disc.
Add 30 g of warm Caramelized Apple Compote and finish with a quenelle of Caramélia Ice-Cream and the hot Caramélia Sauce.
Serve immediately.

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