2020-08-13 / test@t

French puff with apples and salted caramel

Thin apple slices on puff pastry are such a simple yet sophisticated dish of classic French cuisine. Salted caramel and grains of salt add a modern reading to this puff.

French puff with apples and salted caramel
  • 300 g of puff unleavened dough
  • flour for rolling dough
  • 2 apples
  • 1 tbsp. l. butter
  • 4 tsp sugar
  • coarse sea salt or fleur de sel
  • 3/4 cup sugar
  • 3/4 cup cream, 33% fat
  • 1/2 tsp fine sea salt
  • 1 tbsp. l. butter


Step 1
Caramel sauce. Place the sugar in a heavy-bottomed saucepan over medium heat. Allow the sugar to dissolve completely by stirring occasionally with a wooden spoon or shaking the saucepan.
Step 2
Once the sugar has completely melted, leave the skillet on the fire until the sugar is amber. Reduce heat to low and gently pour in the cream. Be careful, the caramel will bubble and splatter! Bring the caramel to a boil while stirring the sugar cubes into the cream. Remove the saucepan from heat, add salt and stir until smooth. Strain the sauce if desired.
Step 3
Preheat oven to 200 ° C. Lightly dust the work surface with flour and roll out the dough a little. Cut 4 circles with a diameter of 12 cm or make an apple mock-up out of cardboard. Transfer the pieces to a baking sheet lined with baking paper.
Step 4
Cut apples in half, peel and core. Cut into thin slices. Spread the apples over the dough. Melt the butter and brush over the apples. Sprinkle with sugar.
Step 5
Place the baking sheet with the puffs in the oven and bake for 15–20 minutes until the apples are soft and the dough golden brown.
Step 6
Heat the caramel sauce and apply to the apples. Sprinkle with coarse salt or fleur de sel. Serve warm with a scoop of ice cream.
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