Caramel Apple "Pie"


  1. Pie Dough
  2. Almond Creme
  3. Caramel Mousse
  4. Chocolate Spray
  5. Amber Almond Coating


Pie Dough Method
  • In a mixer with a paddle attachment, combine the butter, sugar and salt and blend until smooth. 
  • Add the egg yolks and mix until blended. 
  • Add ½ of the flour, followed by the water, followed by the remaining flour. Mix until just combined. 
  • Refrigerate and then laminate to 3mm. 
  • Line a half sheet pan with the dough.

Almond Creme Method
  • Cream together the butter, brown sugar, salt and cinnamon. 
  • Add the eggs, followed by the almond flour and flour. 
  • Mix until just combined.

Caramel Mousse Method
  • Soak the gelatin in ice water. 
  • Whip the cream to soft peak. 
  • Heat up the milk and add the soaked gelatin sheets. 
  • Add the Deli Caramel.
  • When mixture cools to 90°F, fold in the soft whipped cream.

Chocolate Spray Method
  • Heat to 113° F.

Amber Almond Coating
  • Spread a layer of Vivafil Apple over the pie crust. 
  • Spread the almond creme over the Vivafil. 
  • Top with a layer of Topfil Plus Apple Cubes. 
  • Bake at 400°F until baked through. 
  • Cut into desired size. 
  • Freeze. 
  • As soon as the caramel mousse is made, insert a piece of the baked apple pie. Smooth the mousse and then freeze. 
  • Once frozen, unmold and spray with green chocolate. 
  • Dip in the Amber almond coating.

Decoration Method
  • Pipe the Deli Caramel in a corkscrew pattern on top of the dessert.

About this Recipe:

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