Caramel Apple Roll (Print Version)
# Ingredients:
01 -
25 grams of sugar.
02 -
1 egg.
03 -
25 grams of flour.
04 -
40 grams of melted butter.
05 -
100 grams of speculoos cookies.
06 -
30 grams of sugar (for the creamy mix).
07 -
50 grams of milk.
08 -
150 grams of heavy cream (for the creamy mix).
09 -
2 egg yolks.
10 -
2 grams of gelatin.
11 -
1 vanilla bean.
12 -
60 grams of speculoos paste.
13 -
120 grams of heavy cream (for the caramel).
14 -
80 grams of sugar (caramel).
15 -
30 grams of salted butter.
16 -
200 grams + 150 grams of heavy cream (ganache).
17 -
100 grams of white chocolate.
18 -
4 apples.
19 -
40 grams of butter (for apples).
20 -
40 grams of sugar (for apples).
21 -
Cinnamon.
# Instructions:
01 -
Heat the milk, cream, speculoos paste, and vanilla. Blend with the sugar and yolks, cook until it reaches 82°C, stir in gelatin and freeze it.
02 -
Make a dry caramel, mix in salted butter and cream. Set aside.
03 -
Combine melted chocolate, caramel, and cream together. Add gelatin, then incorporate cold cream, whip into a fluffy texture.
04 -
Cook the apples in melted butter and sugar for about 10 minutes. Sprinkle with cinnamon.
05 -
Whisk up the sponge cake and the speculoos crispy mix. Keep them ready.
06 -
Layer it up: start with ganache, then apples, creamy speculoos, another ganache layer, crispy layer, and sponge. Freeze it.
# Notes:
01 -
Plan over 2 days to complete.
02 -
Keeps well in the freezer.