Go Back
–+ servings
Valrhona Caramel Apple Waffle
Print Recipe

Valrhona Caramel Apple Waffle

This Caramel Apple Waffle recipe from Valrhona offers a delightful blend of flavors. The waffle itself is light and crispy, providing a perfect base for the rich toppings. The caramelized apple compote adds a sweet and slightly tangy flavor, with the apples cooked to a tender consistency. The caramel sauce, made with Valrhona’s Caramélia couverture, brings a deep, buttery sweetness with hints of toffee and caramel. This combination creates a harmonious balance of textures and flavors, making each bite a luxurious and indulgent experience.
Course: Breakfast
Cuisine: Belgian
Keyword: Caramel, Fruit, Waffle
Difficulty: Advanced
Brand: Allez, Prova, Valrhona
Dietary: Gluten-Free
Servings: 24 Desserts
Author: Nicolas Riveau, Chef Pâtissier at the École Valrhona

Equipment

  • Stovetop
  • Large Pot
  • Thermometer
  • Microwave
  • Hand Blender
  • Refrigerator
  • Freezer
  • Peeler
  • Sieve

Ingredients

Caramélia Ice Cream

Apples, Cubes, and Juice

  • 950 g Granny Smith Apples
  • 50 g Lemon Juice

Caramelized Apple Compote

Caramélia Sauce

Gluten-Free Waffles

US Customary - Metric

Instructions

Caramélia Ice Cream

  • 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 285 g Valrhona Caramélia 36% Milk Couverture Chocolate Feves 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). Then store in the freezer at -18°C (-0.4°F).

Apples, Cubes, and 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

  • Make a dry caramel with the sugar and 1 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz).
  • 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

  • Heat the milk with the 20 g Allez Belgian Glucose Syrup. Slowly pour the hot liquid onto the melted 310 g Valrhona Caramélia 36% Milk Couverture Chocolate Feves 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.

Gluten-Free Waffles

  • Heat the milk with the 3 each Prova Gourmet Grade A Tahiti Vanilla Beans (4oz), 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 discs 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, and enjoy!