Ingredients
385 g all-purpose flour
130 g butter, melted
385 g sugar
3 g nutmeg
3 g salt
5 g cinnamon
7 eggs
7 egg yolks
15 g vanilla extract
173 g apples, finely sliced
303 g sugar
5 egg whites
70 g water
453 g butter, cold and cubed
3 vanilla extract
30 g caramel sauce
Preparation
Line three 12-spotted cupcake pans with liners.
Preheat the oven to 350 degrees F.
Blend the butter with vanilla.
Combine the eggs, egg yolks, and sugar in a large bowl.
Set the eggs and sugar over simmering water and whisk constantly until eggs reach 110 degrees F.
Transfer the mixture to a stand mixer and whip on high speed until very foamy.
Once foamy, switch to medium speed and continue mixing for 15 minutes.
Turn the mixer off and fold in the flour.
Mix 1 cup of batter into the butter. Fold the butter mixture into the rest of the batter.
Divide the batter into the cupcake liners, filling each one ⅔ full.
Bake for 20 to 25 minutes.
Allow them to cool in the pan for 5 minutes before transferring to a cooling rack.
Combine 76 grams of the sugar with the egg whites in a mixer bowl.
Combine water with the rest of the sugar in a saucepan and cook on medium heat until it reaches the softball stage at 249 degrees F.
When the syrup reaches 230 degrees F, start whipping the egg whites at medium speed.
Once the syrup reaches 240 degrees F, remove it from the heat and slowly stream the syrup into the egg whites as they whip.
Continue whipping until completely cool.
Once cool, switch to a paddle attachment, and little by little, one at a time, add the cubes into the whites.
Beat until smooth, light, and fluffy.
Beat in the caramel sauce.
Cover and refrigerate for about 2 hours until ready to use.
