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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Ceramic mechanism grinds wet and dry salt without corroding
Achievable elevated desserts — laminated doughs, cakes, custards
Foundational understanding of the four elements of good cooking
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Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Ceramic mechanism grinds wet and dry salt without corroding
Achievable elevated desserts — laminated doughs, cakes, custards
Foundational understanding of the four elements of good cooking
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Wash and completely dry the apples. Insert a stick into the stem end of each apple. Add the Calvados and caramels to a heavy-bottomed sauce pot over low heat. Stir occasionally for 15 minutes, until the caramel is melted. If you find the caramel is too thick for successful dipping, shut of the heat, add a little more Calvados, and turn on the heat again. With brandy, flare ups are possible, so use caution. Put the walnuts and salt into a bowl and combine. Dip the apples into the melted caramel, using a spoon to help it along. Dip the bottom of the apple into the walnut-salt mixture, making sure the caramel sticks to both. Let cool on a Silpat or buttered wax paper for 30 minutes.