Carmelized Apple Stack

Jordan Michelle Falco


IPP - Week 6 June 14th

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.


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1/2 c
unslated butter
1/2 c
all purpose flour
1/2 c
granulated sugar
1/2 c
light corn syrup
sliced almonds


1/2 c
heavy wipping cream
2 Tbsp
apple calvados brandy


1 1/4 c
heavy whipping cream
1 1/4 c
1 c
granulated sugar
egg yolks
1/2 tsp
pure vanilla extract
3/4 c
sour cream
1 c
red-hot cinnamon candies


granny smith apples
1 Tbsp
unsalted butter
1/4 tsp
ground cinnamon
2 Tbsp
light brown sugar

How to Make Carmelized Apple Stack


    In a mixing bowl, by hand or with an electric mixer, cream the sugar and the butter. Add the flour, and slowly add the corn syrup. The patter will be soft and spreadable.
    Preheat the oven to 350F. Onto two parchment lined cookie sheets, spread 1 tablespoon of the batter into a 2 1/2 inch circle, sprinkle with sliced almonds and bake for 6 minutes. Wrap the cooled cookies and reserve cookies till later use. You will need 16 each, 8 on each pan.
    In a mixing bowl with a wire whip, whip the heavy cream and the brandy together till soft peaks are formed. Reserve in the refrigerator till needed.
    Combine the heavy cream, milk and the sugar in a 2 quart saucepot and bring to a scald. Combine the egg yolks with the eggs in a bowl and mix with a wire whip. When the milk mixture comes to a scald, slowly temper the egg mixture by pouring some of the hot milk into the bowl of the eggs, and mix. Transfer the egg mix back into the milk mixture and continue cooking on low heat until the cream is thick and nape' (coats the back of a spoon). Be sure not to overcook the mix, or it will curdle and resemble cottage cheese.
    When the mix is thick and Nape' remove from the head and chill in a bowl surrounded by ice. This will stop any further cooking. When the sauce is cooled, transfer to a bowl and strain the mix and refrigerate for one hour.
    Remove the sauce from the refrigerator and add the sour cream and 1/2 of the red hot candied. Proceed to your ice cream machine and follow the manufacturer’s directions for properly using the machine.
    When the ice cream is ready from the ice cream machine, add the remaining red hot candies and store in the freezer in an airtight container till needed.
    Peel, core and sliced the apples horizontally achieving 5 slices out of each apple.
    In a sauté pan on medium head, place the butter and the brown sugar and cook until they are dissolved together. Add the apple slice and cook for 3 minutes on each side. After cooking, remove them from the heat and transfer to a parchment lined pan and reserve until you are ready to assemble.
    To assemble the desert, place one almond lace cookie on a serving plate and top off with one slice of the caramelized apple. Spoon a dollop of the calvados cream into the center of the apple and place another almond lace cookie onto of the apple repeating these steps 2 more times (you will use 3 apple slices and 4 almond lace cookies for each dessert.) Once you have all the desserts stacked and ready to go, place a small scoop of the red to cinnamon ice cream on the very top of each dessert. If desired, place and apple chip into the ice cream and garnish.

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About Carmelized Apple Stack

Course/Dish: Fruit Desserts

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