Home » Pastries, cookies and sweets » Cakes » Mini cakes with caramel, apple and walnut mousse/Le caramel aux pommes et noix a la Ducasse

Mini cakes with caramel, apple and walnut mousse/Le caramel aux pommes et noix a la Ducasse


Pâte à cigarette:

  • 30 g butter, soften
  • 30 g icing sugar
  • 1 egg white
  • 30 g flour
  • red food coloring

Mix the butter with the sugar, add the egg white and food coloring, then the flour.

Fill the relief mat with this mixture, grate the excess with a scraper. Freeze for 10 minutes.

Almond sponge cake ingredients:

  • 200 g tant pour tant*
  • 20 g flour
  • 2 eggs
  • 25 g butter
  • 2 egg whites
  • 20 g caster sugar

Sift tant pour tant and flour


add eggs


Beat egg whites with caster sugar until form peaks.

Add melted butter in the almond mixture, at  the end add the egg whites.


Remove the mat from freezer and pour over the mixture.

Bake for 8 minutes at 210°C.

Cool on wire rack, then cut stripes. I followed the lines.



If you don’t have a relief mat, just draw lines with the red mixture, on the baking paper, freeze, then gently cover with almond sponge.

Shortbread ingredients:

  • 150 g butter
  • 65 g sugar
  • 65 g tant pour tant*
  • 1 egg
  • 250 g flour

Cream butter and sugar


add egg, tant pour tant and 50 g flour.


At the end add 200 g flour.


Refrigerate 30 minutes.

Roll the dough into a 3-4 mm sheet and cut circles considering the diameter of your cake rings and subtract 0,5 cm.

For my cake rings, I used a 8 cm round cutter.


Bake on baking sheet lined with baking paper for 10 minutes at 180°C.

Cool on wire racks.

Pâte à bombe ingredients:

  • 3-4 egg yolks
  • 150 g syrup 60% (90 g sugar+60g water)

Boil water with sugar, when the syrup reaches 120°C remove from heat. Wait few seconds (to stop boiling) and slowly pour the syrup over the yolks while you are mixing.


Beat until reaches 30°C. Smooth and fluffy:


Caramel apple mousse ingredients:

  • 125 g sugar
  • 5 g gelatin
  • pâte à bombe
  • 100 g apple puree
  • 70 g cider
  • 250 g cream

Hydrate the gelatin in 5x its weight cold water for 5 to 10 minutes.

Melt sugar on medium heat, add boiled cider and mix well


then add gradually apple puree to reduce temperature.


Add hydrated gelatin. Cool to 20°C. Mix in the whipped cream.


Sablée walnuts ingredients:

  • 200 g walnuts
  • 65 g sugar
  • 30 g water

Boil the water with sugar to 118°C. Add the walnuts, remove from heat and mix until sugar is completely crystallized.

Caramelized apples ingredients:

  • 200 g diced apples
  • 30 g butter/brown sugar
  • 50 g butter

Melt the butter in a pan, add apples and sprinkle the sugar. Cook rapidly to caramelize them.

Or make caramel first


and add the diced apples to coat.



Assembling the cakes:

Place a strip of almond sponge inside a 6 cm (mine was 8cm) diameter cake ring. I lined them with parchment paper. You can use acetate sheets as well.

Place a base of shortbread. Pour half way up apple mousse, add 2 spoonfuls caramelized apples



cover with mouse to the edge or, at least, 3-4 cm over the strip’s edge.


I added a layer of ganache.

  • 100 g cream
  • 100 g chocolate

Arrange walnuts on top and refrigerate for 6 hours.

Remove the cakes from the rings and decorate them.





* equal quantities almond flour and icing sugar


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