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I whipped up this apple and salted caramel log cake in my kitchen when I wanted to blend my memories of Brittany with Christmas tradition. The mix of the crispy shortbread, soft apples and smooth caramel mousse creates a flavor combo that takes me back to snacks from my childhood. Whenever I make it, my kitchen fills with the comforting smells of caramel cooking and apples baking.
Delightful Log Cake That Tells a Tale
This treat means a lot to me because it brings together all the treasures from Brittany. The iconic salted caramel pairs wonderfully with the tangy freshness of apples, while lime adds that unexpected kick that wakes up your taste buds. It's like a flavor journey that starts with crunchy shortbread and ends with the softness of mousse.
Inside Look at Key Ingredients
- For the Breton shortbread: 100g flour for structure, 70g sugar for sweetness, ½ packet of baking powder for that perfect rise, a dash of salt to boost flavor, 90g of wonderful semi-salted Breton butter, and 2 egg yolks for richness.
- For our apples: 4 fragrant apples, 3 packets of vanilla sugar to coat the fruit, juice from half a lime for tanginess, and that small splash of rum that makes all the difference.
- For the heavenly mousse: 200g sugar that will turn into our caramel, 50cl cream for an airy texture, 4 gelatin sheets to hold it together.
- Finishing touches: Golden caramelized apple cubes and that gold dust that brings holiday magic.
Wonderful Creation Process
- The Crunchy Shortbread
- I start by mixing my dry stuff before adding egg yolks. The dough gets rolled into a nice rectangle that turns golden and aromatic after 18 minutes in the oven.
- The Caramelized Apples
- Meanwhile, my apples simmer in the pan with vanilla sugar and lime. The rum gives them that warm, spicy note that fills the whole kitchen.
- The Silky Mousse
- The tricky part comes when the caramel slowly melts before meeting the warm cream. Gelatin binds everything together before I fold in whipped cream for that fluffy texture.
- The Careful Assembly
- I love when everything takes shape in the mold: the silky mousse, the apple center, the shortbread crowning it all.
- The Final Details
- Unmolding is always a magical moment, when the log cake finally shows itself, ready for its golden decorations.
My Kitchen Tricks
Over the years, I've picked up some handy tips. A hairdryer has become my best friend for gentle unmolding. Sometimes I throw in some cinnamon with my apples when I feel like it, and I often make my log cake a few days ahead so I can relax during the holidays.
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Fresh Twists On Tradition
When I want a change, I sometimes swap apples for juicy pears. For those with a sweet tooth, I add a thin layer of praline that brings a tasty crunchy contrast. Candied fruits and caramelized hazelnuts also add a festive touch that makes everyone's eyes light up, young and old alike.
Frequently Asked Questions
- → Can this dessert be made early?
- Yes! Prepare it in advance and freeze it. Move it to the fridge 4 hours before serving for the best texture.
- → What's the trick to good caramel?
- Keep an eye on the sugar as it darkens, and add the warm cream little by little to avoid splashes. The caramel should be golden, not too dark.
- → Which apples work best?
- Use firm apples like Golden or Pink Lady. Soft varieties might fall apart during cooking.
- → How do I unmold the log perfectly?
- Run the mold quickly under hot water, flip it onto a plate, and gently tap to release it.
- → Is gelatin essential?
- Yes, it gives structure to the caramel mousse. Without it, the dessert won't hold its shape or slice well.