Gluten Free

Caramel Apple Waffle

Made with Caramélia 36%

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

5 steps

Recipe Step by Step



1017g whole milk
20g fat-free skim milk powder
52g caster sugar
90g atomized glucose
285g CARAMELIA 36%
6g combined stabilizer

Carefully weigh out all the ingredients and mix the stabilizer with around 10% of the sugar.

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.

Pasteurize at 85°C (185°F) for two minutes and then chill rapidly to 4°C (39°F).

Leave to rest for a minimum of 12 hours.

Blend and churn at between -6°C (21°F) and -10°C (14°F).

Store in the freezer at -18°C (-0.4°F).


Apples cubes and juice

950g granny smith apples
50g lemon juice

Peel the apples and cut into 1.5cm dice. Add the lemon juice and set aside in the refrigerator.

Juice the peel and reserve the juice.


Caramelized apple compote

175g caster sugar
1 vanilla bean
120g apple juice
590g apples cubes

Make a dry caramel with the sugar and vanilla.

When it takes on a light golden color, stop the cooking with the Apple Juice and then add the Apple Cubes.

Cook for a few minutes until it reaches the desired texture.

When cooked, strain the apples and set aside the cooking liquor.


caramélia sauce

270g whole milk
20g glucose
310g CARAMELIA 36%

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.

The sauce should be heated to 35-40°C (95-104°F) to obtain the best working consistency.



380g whole milk
3 vanilla beans
210g dry butter 84% fat
6g salt
210g cassava flour
120g cornstarch
275g egg whites
80g caster sugar

Heat the milk with the vanilla, butter, and salt.

Put the cassava flour and cornstarch in a food processor and gradually add the hot liquid until smooth.

Meanwhile, whip the egg whites, gradually adding the caster sugar

Carefully fold in the whipped egg whites.

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.