Savarin with Caramel Apple and Clotted Cream


3 PiecesJean Ducourtieux Large Baba Savarin Pastry Shells (726032 )
16.00 oz (0.47 L)Fresh Apple Juice


2 LargeApples
5.29 oz (150 g)Caramel Cream from Isigny (DGF 5817)

Caramel Cream

14.00 oz (400 g)Pastry Cream Mix - Cold Process (DGF 8101)
34.00 oz (1 L)Milk
7.00 oz (200 g)Whipped Cream
5.29 oz (150 g)Caramel Cream from Isigny (DGF 5817)

Caramel Cream: Add 14 oz (400 g) DGF pastry cream powder to 34 oz (1 L) of cold milk. Mix on low until the powder is completely dissolved and then on high for 3 minutes or until the pastry cream is smooth and shiny. Let pastry cream sit for 10 minutes prior to working with. When ready, gently fold in the whipped cream and the Caramel Cream


  1. Soak the large Babas using fresh apple juice
  2. In a saucepan, heat the apple juice to 140 F (60 C). Soak both sides of the baba. Drain.
  3. Peel and cook apples in pan with caramel
  4. After Baba's have cooled. Cut into 2 parts
  5. Pipe the caramel cream onto bottom of Baba shell
  6. Add quarter of apple and pipe more caramel cream onto baba
  7. Brush Baba tops with simple syrup
  8. Top with a scoop of clotted cream
  9. Decorate with spun sugar to give your dessert height