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Let me share my holiday favorite with you! This salted caramel, apple and speculoos log makes all my guests melt with joy. In my pastry workshop, I've fine-tuned each layer for a flavor symphony: the caramel wraps you in sweetness, my caramelized apples bring freshness, and that crunchy speculoos works its magic. The best part? Everything can be calmly prepared ahead of time!
A show-stopping dessert log
This log turns heads at my gourmet café! I love seeing eyes light up when they discover the creamy caramel ganache center, soft apples and the surprising speculoos crunch. My customers love that it isn't too sweet, and my pastry apprentices nail it on their first try!
My wonderful shopping list
- For my light sponge: A fresh egg, a bit of flour and some sugar.
- My irresistible crunchy layer: Good speculoos cookies and melted butter.
- My indulgent creamy filling: Fresh cream, good milk, golden egg yolks, a touch of gelatin, my favorite vanilla and my go-to speculoos spread.
- My signature caramel: Sugar, my favorite semi-salted butter and fresh cream.
- My whipped ganache: Quality white chocolate, my preferred cream and a bit of gelatin.
- My soft apples: Beautiful market apples, butter, sugar and my favorite cinnamon.
- My shiny glaze: Sugar, cream and gelatin for a mirror finish.
- My decorative touches: My mascarpone whipped cream, some homemade meringues and caramel shards.
My little secret method
- First my speculoos cream
- I heat cream with milk, vanilla and speculoos spread. I mix with my sweetened yolks, let it thicken gently and add gelatin. Straight to the freezer in my insert mold!
- My signature caramel
- I lovingly make caramel, add my semi-salted butter then hot cream. The kitchen smells heavenly!
- My cloud-like ganache
- I pour hot cream over white chocolate, add caramel and gelatin. Once cooled, I whip it all with cold cream.
- My caramelized apples
- I cook diced apples in butter with sugar, a pinch of salt and cinnamon. I let them caramelize until soft.
- My light little sponge
- I whip an egg with sugar, add flour and into the oven for 10 minutes!
- My irresistible crunchy layer
- I crush speculoos cookies, add melted butter and let it set in the fridge.
The gentle assembly process
In my pretty log mold lined with acetate, I pour half my silky ganache. I lovingly add caramelized apples, then my speculoos insert. I cover with remaining ganache and finish with my crunchy layer and sponge. One night in the freezer and magic happens!
The finishing touch that makes eyes sparkle
My favorite moment arrives! I lovingly prepare caramel glaze, let it cool to 32°C and gently pour it over my log. For decoration, I follow my heart with mascarpone whipped cream, some shimmering caramel pieces and my little meringues.
My success tips
In my workshop, I've learned it's better to spread the work over two days: I make inserts and assemble the log one day before, saving the glazing and decoration for serving day. I never skimp on ingredient quality, especially for speculoos and caramel. And my favorite trick? Properly lining the mold makes all the difference when unmolding!
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Frequently Asked Questions
- → Can you make this dessert ahead of time?
- Yes, you can freeze it days in advance. Add the glaze and decor right before serving for best results.
- → What's the secret to perfect salted caramel?
- Heat sugar alone until it turns amber, blend in butter off heat, then mix in warm cream while stirring constantly.
- → Which apples are best to use?
- Go for firmer ones like Golden or Gala that won’t fall apart when cooked. Steer clear of extra-juicy types that may ruin the texture.
- → How to get a flawless mirror glaze?
- Temperature matters—use it at 32°C, and ensure the roll is frozen solid. Pour in one go for a sleek finish.
- → When should I take the dessert out of the freezer?
- Move it to the fridge about 4 hours before serving. It’ll reach the perfect consistency by then.