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Marc Perreault
Caramel and chocolate apples
Apples with a layer of caramel with nuts and dark chocolate.
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Ingredients
Directions
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Bring the sugar with the water in a pan with a thick bottom on low heat to the boil. Let the sugar caramelize until deep brown.
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Add the whipped cream and butter and heat in 10-15 minutes to a golden, thick caramel. Stir frequently with a wooden spoon. Take of the fire.
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Meanwhile, chop the pecans roughly.
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Place a large piece of parchment paper on the work surface and spread the walnuts on the parchment paper, a little mountain per apple.
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Prick a tapas stick 1 cm in the apple by the stalk and take the apples through the caramel.
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Put nuts on the mountain. Allow the caramel to solidify in 45 minutes.
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Chop the chocolate into pieces. Melt the chocolate while stirring in a bowl or pan over boiling water (au bain-marie).
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Remove the picks. Spoon the chocolate with the handle of the apple so that it runs down.
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Sprinkle with sea salt and let the chocolate solidify in 15 minutes.
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Nutrition
395Calories
Sodium9% DV206mg
Fat32% DV21g
Protein6% DV3g
Carbs15% DV46g
Fiber16% DV4g
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