DessertFlans, PuddingsFrançois de MélogueProvencal RecipesTaste

Homemade Apple Beignet with Caramel Ice Cream Recipe

Homemade Apple Beignet Caramel Ice Cream

This recipe turns seasonal apples into the best doughnuts ever. It’s a dessert that no one (or at least no one I know) can resist: a homemade apple beignet served with caramel ice cream. It’s slightly fussy to deep-fry the battered apples while your guests are there, but trust me, they won’t mind at all.

Homemade Apple Beignet Caramel Ice Cream

Apple Beignet with Caramel Ice Cream

Chef François de Mélogue
Prepare the batter and vegetable oil in advance. When you are ready to make the beignets, deep-frying the apples only takes a few minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 people

Equipment

Ingredients
  

  • 2 apples peeled, cored and cut into 1/2 inch thick slices
  • 1 cup calvados
  • 1 cup sugar
  • 1 L vegetable oil for frying
  • powdered sugar
  • 475 mL caramel ice cream

For the beignet batter:

  • 1.5 cups all-purpose flour
  • 1/2 tsp sea salt
  • 1 tbsp sugar
  • 2 egg yolks
  • 1/4 cup vegetable oil
  • 1 cup sparkling cider or beer or even water
  • 2 egg whites

Instructions
 

Before your guests arrive:

  • Marinate apple slices in calvados and sugar for a few hours, or overnight.
  • Make beignet batter by mixing dry ingredients.
  • Then mix egg yolk, oil and cider.
  • Beat egg whites to soft peaks, then fold in.

When you are ready to eat:

  • Dip apple slices in beignet batter, and fry at 350ºF (175ºC) until golden brown, about five minutes.
  • Be sure to flip slices frequently so they cook evenly.
  • Drain on paper towels.
  • Dust with copious quantities of powdered sugar and top with a scoop of caramel ice cream.
Tried this recipe?Let us know how it was!

More Apple Recipes to Try

Baked Spiced Apples
Best served with a tiny scoop of ice cream sprinkled with a few threads. Enjoy!
Check out this recipe
Elegant Baked Apple Dessert
Easy Apple Crumble
This dessert is quick to prepare and the results are almost always flawless. Enjoy!
Check out this recipe
Easy Apple Crumble Dessert
Apple Cake
Apples are centre stage in this tea or breakfast cake.
Check out this recipe
Apple Cake @Masdaugustine
.

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Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on https://www.francoisdemelogue.com/.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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