Prepare all the ingredients.
Peel the apples...
...and cut them into pieces.
In a saucepan, melt a knob of butter.
Add the pieces of apples...
...sugar and a few raisins. Leave to cook very gently.
Add the Calvados...
...and flambé.
Place 250 g sugar and 10 cl water in a saucepan.
Bring to a boil and cook sugar until a caramel is formed.
Deglaze using liquid cream...
...as you mix with a whisk. Watch out for splashes!
Place a crepe on the working surface.
Garnish with raisin compote...
...and fold making small bags (aumoniere style).
Tie the aumoniere using a link made of orange peel.
Dress the warm aumonière on a large plate and coat with warm caramel.
Decorate with a few raisins. Serve immediately.