Cakes:

Preheat oven to 350F (180C)

Butter 8 small individual molds

In the mixer bowl, cream the butter with the sugar and salt.

Slowly pour in the caramel syrup, scraping the bowl if necessary, and increasing the mixer speed.

Add the eggs one at a time, mixing well between each addition, then add the vanilla extract.

Add the flour and baking powder, which have been sifted beforehand, alternating with the milk, and mix well.

Pour the batter into the prepared molds and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Unmold onto a grid and let cool completely

Caramel Syrup:

In a small stainless steel saucepan, combine the water and sugar until the mixture resembles wet sand.

Cook until the caramel turns a dark amber color

When the color is achieved, carefully pour in the water.

Continue cooking until the caramel is fully dissolved and reduced slightly to give it a syrupy texture.

Caramelized Apples:

In a saucepan, combine the apple wedges and caramel syrup.

Bring to a boil, then simmer for 15 minutes, or until the apples are tender and translucent.

Caramel Butter Glaze:

Cook the butter until it is brown. Strain it through a fine sieve and let it cool.

Pour the cooled brown butter into a mixer bowl fitted with a whisk or paddle attachment.

Add the powdered sugar, a little at a time, alternating with the heavy cream and caramel syrup.

Add salt to taste.

Caramel Sucettes:

Butter the sucette molds and set aside.

In a saucepan, combine the corn syrup, sugar, and fleur de sel.

Cook over medium heat until the mixture reaches 305F (151C) on a candy thermometer

Meanwhile, combine the cream and vanilla powder in a small saucepan and heat until tiny bubbles form on the edges of the saucepan.

Remove from heat and cover the saucepan to keep the cream warm.

When the sugar mixture reaches 305F (151C), remove from heat and whisk in the butter.

Slowly pour in the warm cream, whisking constantly (be careful of splashes).

Return the saucepan to the heat and continue cooking, stirring constantly, until the temperature reaches 265F (130C) on a candy thermometer.

Remove the saucepan from the heat and pour the caramel into the sucette molds.

Assembly:

Cut the cakes in half horizontally.

Fill the bottom half with caramelized apples and replace the top half of the cake.

Glaze with the caramel butter glaze, using a spatula.

Decorate with a caramel sucette.