7 ways to enjoy F.A.A. CARAMELS in Autumn
No-bake Apple and Salted caramel Éclair cake
Ingredients :
• 30 ml (2 tablespoons) butter
• 6 Cortland apples, peeled and diced
• 5 ml (1 teaspoon) apple pie spice
• 2 boxes vanilla pudding mix, 102 g each
• 500 ml (2 cups) cold 2% milk
• 500 ml (2 cups) frozen whipped topping (such as Cool Whip), thawed
• 1 400 g box graham cracker wafers
Preparation :
1. In a large skillet, melt the butter over medium heat. Cook the apples with the apple pie spices and maple syrup for 4 to 5 minutes. Remove from heat and let cool.
2. In a large bowl, prepare the vanilla pudding with the milk according to the package directions. Fold in the whipped topping using a spatula.
3. In a 13 x 9-inch (33 x 23 cm) dish, arrange one-third of the wafers so that they cover the bottom of the dish. Top with one-third of the pudding, then half of the apples. Cover with half of the remaining wafers, then half of the remaining pudding. Top with the rest of the apples. Gently smooth the surface.
4. Cover with the remaining wafers, then the remaining pudding.
5. Drizzle with fleur de sel caramel.
6. Refrigerate for 8 hours, ideally overnight.
Cranberry, Brie and fleur de sel caramel Puff Pastry bites
Preparation: 25 minutes
Cooking time: 30 minutes
Refrigeration time: 30 minutes
Servings: 16 bites
Ingredients :
• 400 g (about 1 lb) frozen puff pastry, thawed
• 100 g (3 1/2 oz) brie, cut into 20 small slices
• 60 ml (1/4 cup) CARAMELS F.A.A. fleur de sel caramel, melted
For the cranberry compote :
• 180 ml (3/4 cup) frozen cranberries
• 80 ml (1/3 cup) CARAMELS F.A.A. fleur de sel caramel
• 60 ml (1/4 cup) orange juice
• 10 ml (2 teaspoons) cornstarch
• 2.5 ml (1/2 teaspoon) chopped fresh thyme
Preparation :
1. Preheat the oven to 400°F (205°C).
2. In a small saucepan, combine the ingredients for the cranberry compote. Bring to a boil, then simmer for 12 to 15 minutes over low-medium heat, stirring occasionally, until it reaches a jam-like consistency. Remove from heat and let cool.
3. On a floured work surface, roll out the puff pastry into a 38 cm x 30 cm (15 in. x 12 in.) rectangle. Prick the dough in several places with a fork.
4. Using a round cookie cutter about 7.5 cm (3 in.) in diameter, cut 20 circles out of the dough.
5. Spray 20 cups of a mini muffin pan with cooking spray. Place the dough circles in the cups, then shape them into cups. Refrigerate for 30 minutes.
6. Divide the cranberry compote and brie slices among the cups.
7. Bake for 18 to 20 minutes. Remove from the oven and let cool slightly.
8. Drizzle the melted caramel over the bites.
Salad topped with fried goat cheese balls, raspberry caramel vinaigrette
Preparation: 20 minutes
Cooking time: 5 minutes
Freezing time: 15 minutes
Servings: 4 servings
Ingredients :
• 150 g (1/3 lb) creamy goat cheese
• 20 ml (4 teaspoons) all-purpose flour
• 1 egg
• 60 ml (1/4 cup) panko breadcrumbs
• 60 ml (1/4 cup) plain breadcrumbs
• 2 liters (8 cups) canola oil (for frying)
• 1 container (142 g) spring lettuce mix
• 1 cup (250 ml) raspberries
• 1/2 small red onion, finely diced
• 1 avocado, thinly sliced
Vinaigrette :
• 2.4 fl oz (1/4 cup) olive oil
• 1.2 fl oz (2 tablespoons) red wine vinegar
• 1.8 fl oz (3 tablespoons) CARAMELS F.A.A. raspberry caramel
or our Raspberry Caramel Vinaigrette
Preparation :
1. Shape the goat cheese into twelve balls.
2. Prepare three shallow bowls. Place the flour in the first bowl. Whisk the egg in the second bowl. Mix the breadcrumbs in the third bowl.
3. Flour the cheese balls, dip them in the beaten egg, then coat them with breadcrumbs. Gently shake the balls to remove excess breadcrumbs.
4. Place the balls on a parchment-lined baking sheet and freeze for 15 minutes.
Caramel palm trees with maple syrup
Preparation: 20 minutes
Cooking time: 20 minutes
Freezing time: 30 minutes
Servings: 16 palmiers
Ingredients :
• 1 square sheet of frozen puff pastry (1/2 package of 400 g), thawed
• 45 ml (3 tablespoons) of sugar
Preparation :
1. Preheat the oven to 400°F (205°C).
2. Place the puff pastry on a baking sheet lined with parchment paper. Roll out the dough into a 30 cm x 25 cm (12 in. x 10 in.) rectangle. Sprinkle the rectangle with 30 mL (2 tablespoons) of sugar.
3. Fold half of the dough twice toward the center to form three layers. Repeat with the other half. Fold the two halves together to form a strip. Sprinkle both sides of the strip with the remaining sugar. Place in the freezer for 30 minutes.
4. Cut the strip of dough into slices about 1.5 cm (about 2/3 in.) thick.
5. Place the slices on the baking sheet, spacing them 5 cm (2 in.) apart.
6. Place 60 ml (1/4 cup) of caramel in a bowl. Heat in the microwave for about 15 seconds. Using a brush, coat the dough slices with caramel.
7. Bake for 18 to 22 minutes, turning the slices halfway through cooking. Remove from the oven and let cool on a wire rack.
8. Serve the palmiers with the remaining caramel.
Chocolate chip cookies with caramel center
Preparation: 20 minutes
Cooking time: 35 minutes
Resting time: 4 hours
Servings: 16 squares
Ingredients :
• 560 ml (2 1/4 cups) all-purpose flour
• 2.5 ml (1/2 teaspoon) baking soda
• 1.25 ml (1/4 tsp) salt
• 180 ml (3/4 cup) softened butter
• 125 ml (1/2 cup) sugar
• 180 ml (3/4 cup) brown sugar
• 2 eggs (1 whole + 1 yolk)
• 10 ml (2 teaspoons) vanilla extract
• 375 ml (1 1/2 cups) semi-sweet chocolate chips
Preparation :
1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix the flour with the baking soda and salt.
3. In another bowl, beat the butter with the sugar and brown sugar using an electric mixer until creamy. Add the whole egg, egg yolk, and vanilla. Beat again for a few seconds.
4. Gradually add the dry ingredients to the wet ingredients and stir until the dough is smooth. Add the chocolate chips and stir.
5. Spray a 20 cm (8 in.) square pan with cooking spray, then line it with parchment paper. Pour half of the batter into the pan and smooth the surface. Pull the batter up slightly around the edges of the pan.
6. Pour the caramel over the batter and smooth the surface. Gently cover with the remaining batter and smooth the surface.
7. Bake for 35 to 40 minutes. Remove from the oven and let cool on a wire rack for 4 to 6 hours before cutting into 16 squares.
Caramelized Baked Beans
Preparation: 20 minutes
Cooking time: 6 hours
Servings: 8
Ingredients :
• 1 lb (450 g) dried white beans
• 1 lb (400–450 g) diced salted bacon
• 1 250 ml jar CARAMELS F.A.A. fleur de sel caramel
• 125 ml (1/2 cup) ketchup
• 60 ml (1/4 cup) molasses
• 15 ml (1 tbsp) minced garlic
• 15 ml (1 tbsp) Dijon mustard
• 2 bay leaves
• 1 chopped onion
• Salt and freshly ground pepper
Baileys and Caramel Tart with maple syrup
Preparation: 10 minutes
Cooking time: 35 minutes
Servings: 8
Ingredients :
• 1 Tenderflake pie crust
• 315 g F.A.A. CARAMELS with maple syrup
• 60 ml (minimum) Baileys
• 2 eggs
• 100 g pecans
Preparation :
1. Preheat the oven to 375°F (190°C).
2. Heat the CARAMELS F.A.A. with maple syrup in a saucepan (or for 45 seconds in the microwave) then pour into a bowl.
3. Add the Baileys and eggs then whisk for a few seconds.
4. Fill the bottom of the pie crust with the mixture.
5. Gently add the pecans on top.
6. Bake for 35 minutes.
7. Enjoy and share with love!
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