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Let me share my holiday favorite treat! This salted caramel, apple and speculoos log makes all my guests melt with joy. In my baking lab, I've tweaked each layer to create a flavor symphony: the caramel wraps you in sweetness, my caramelized apples bring freshness, and that crunchy speculoos really wows everyone. The best part? You can make everything ahead of time without rushing!
A show-stopping dessert log
In my gourmet café, this log turns heads! 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 even my beginner bakers nail it on their first try!
My magic 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 hint 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 touch of gelatin.
- My tender apples: Beautiful market apples, butter, sugar and my favorite cinnamon.
- My shiny glaze: Sugar, cream and gelatin for a mirror finish.
- My decoration extras: My mascarpone whipped cream, some homemade meringues and my caramel shards.
My little secret method
- First my speculoos cream
- I heat my cream with milk, vanilla and speculoos spread. I mix with my sugared yolks, let it thicken slowly and add my gelatin. Straight to the freezer in my insert mold!
- My signature caramel
- I lovingly make my caramel, add my semi-salted butter then my hot cream. The kitchen smells heavenly!
- My cloud-like ganache
- I pour my hot cream over white chocolate, add my caramel and gelatin. Once cooled, I whip it all with my cold cream.
- My caramelized apples
- I cook my apple chunks in butter with sugar, a pinch of salt and cinnamon. I let them caramelize until they're soft.
- My light little sponge
- I whisk my egg with sugar, add flour and into the oven for 10 minutes!
- My irresistible crunchy layer
- I crush my speculoos, add melted butter and let it set in the fridge.
The gentle assembly
In my pretty log mold lined with acetate, I pour half my silky ganache. I lovingly add my 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 my 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 glistening 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 my inserts and assemble my log the day before, saving the glazing and decoration for serving day. I never skimp on ingredient quality, especially for the speculoos and caramel. And my favorite trick? Lining the mold properly makes all the difference when unmolding!
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Frequently Asked Questions
- → Can I make this log ahead of time?
- Yes, you can prepare it days in advance and keep it in the freezer. Decorate and glaze it on the day you serve.
- → How can I get perfect salted caramel?
- Cook dry sugar while watching its color. Add butter off the heat, then slowly mix in warm cream until smooth.
- → What type of apples should I use?
- Choose firm apples like Golden or Gala. Avoid overly juicy ones as they might make the dessert soggy.
- → Any tips for a smooth mirror glaze?
- Temperature matters! Keep the glaze at exactly 32°C, and make sure the log is frozen solid. Pour in one go for an even finish.
- → How long before eating should I thaw the log?
- Take it out of the freezer about 4 hours before serving, and let it thaw in the fridge for the perfect texture.