DessertFlans, PuddingsFrançois de MélogueProvencal RecipesTaste

Homemade Apple Beignet with Caramel Ice Cream Recipe

This recipe turns seasonal apples into the best doughnuts ever. 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

This recipe is simple to make. Prepare the batter in advance, and have your vegetable oil ready to go. When you are ready to make the beignets it is only a few minutes to deep-fry the apples.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine French, Provencal
Servings 4 people


  • 2 Apples peeled, cored and cut into 1/2 inch thick slices
  • 1 cup Calvados
  • 1 cup Sugar
  • 1 recipe Beignet Batter (see below)
  • 1 quart (1L) vegetable oil to fry in
  • powdered sugar
  • 1 pint (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 beer or even water
  • 2 Egg whites


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 350F (175C) degrees till 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.
    Homemade Apple Beignet Caramel Ice Cream
Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Cooking Classes in Marseille? Spend a Day with the Provence Gourmet

Next post

Antibes Dress Shopping and Wearable Art at Choisy La Galerie

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

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.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.