Pin it
In my kitchen, this vanilla salted caramel log has become my holiday trademark. It's my little sweet gem that makes my guests' eyes light up every year. I love how the vanilla sweetness mingles with the salty caramel notes. This treat reminds me of childhood desserts but with a grown-up twist.
A treat that brings folks together
Every Christmas, I watch faces brighten when I bring this log to the table. The airy vanilla bavarois, the surprising caramel center, and the Joconde sponge wrapping everything... It's like a sweet hug warming everyone's hearts. Even the pickiest eaters ask for seconds!
My favorite ingredient lineup
- For the salted caramel filling: Good granulated sugar, fresh whole milk, a golden egg yolk, trusty cornstarch, and my little treasure: authentic semi-salted Breton butter.
- For the Joconde sponge: Fine powdered sugar, fresh almond meal, farm eggs, carefully melted butter, a bit of flour, and egg whites whipped to peaks.
- For the vanilla bavarois: My go-to gelatin sheets, beautiful egg yolks, silky sugar, a fragrant real vanilla pod, and my favorite heavy cream.
Pin it
The step-by-step journey of my log
- My magical caramel
- I watch my caramel like a hawk, gently loosen it with warm milk, then mix in my egg-cornstarch blend patiently. Once thickened, I add my salted butter and blend until silky smooth. Then off to the freezer it goes!
- The dream-worthy sponge
- I whip my eggs with powdered sugar and almond meal until fluffy. Then I fold in flour, melted butter and beaten egg whites with care. Into the oven at 200°C, watching for that golden color.
- My gentle bavarois
- I lovingly make custard, keeping a close eye on the temperature. I mix in gelatin, let everything cool before folding in whipped cream. That's how you get that perfect texture.
- Putting it all together
- I pour bavarois into my favorite mold, place the caramel insert just right, finish with the sponge, and then give it an overnight freezer stay to work its magic.
Tips for amazing results
I never mess around with temperatures - that's what makes a perfect bavarois! My little trick? A silicone mold that makes life so much easier. For the velvet finish, I've learned to be patient and spray in several light layers. And I always make my log a few days ahead, so I can relax on the big day.
Tasty twists to try
When I want something different, I go for a chocolate mirror glaze that wows everyone. My homemade caramelized hazelnuts add an irresistible crunch. Sometimes I venture toward a fruitier version with a red berry center that brings a lovely tangy touch. Baking is all about daring to have fun!
Frequently Asked Questions
- → Can I make this roll ahead of time?
- Yes, you can prep it over a few days. Make the caramel insert 2 days ahead, assemble it the day before, and finish decorating on the serving day. It also stays good in the freezer for up to 3 weeks.
- → How do I manage to unmold the roll cleanly?
- Make sure it's well-frozen before you try to unmold. Run hot water over the mold quickly, then flip onto a rack to release it easily.
- → What texture should the almond sponge cake have?
- It should be soft and lightly golden. Avoid overbaking, or it might crack and become hard to roll.
- → What’s the secret to perfect vanilla mousse?
- Temperature matters! Cool the custard to 20°C before folding in the whipped cream, and ensure the cream is very cold for proper whipping.
- → What’s the best way to store the dessert?
- Once thawed, keep it in the fridge for 2-3 days. If frozen, store it airtight for up to 3 weeks.