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In my kitchen, this vanilla salted caramel log has become my holiday trademark. It's my little sweet masterpiece that makes my guests' eyes light up every year. I love how the vanilla sweetness mingles with those salty caramel notes. This treat brings back childhood dessert memories but adds a fancy twist.
A gathering-worthy treat
Every Christmas, I watch faces brighten when I bring this log to the table. The airy vanilla bavarois, that surprising caramel center, and the Joconde sponge hugging it all... It's like a sweet cuddle warming everyone's hearts. Even the pickiest eaters ask for seconds!
My favorite ingredient lineup
- For my salted caramel: Good powdered sugar, fresh whole milk, a golden egg yolk, my trusty cornstarch, and my little treasure: authentic semi-salted Breton butter.
- For my Joconde sponge: Fine powdered sugar, fresh almond meal, farm eggs, carefully melted butter, a bit of flour, and my egg whites whipped to peaks.
- For my vanilla bavarois: My go-to gelatin sheets, beautiful egg yolks, silky sugar, a fragrant real vanilla pod, and my favorite whole cream.
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The step-by-step journey of my log
- My magical caramel
- I watch my caramel like a hawk, gently deglaze it with warm milk, then patiently mix in my egg-cornstarch blend. Once thickened, I add my salted butter and blend until silky smooth. Then straight to the freezer!
- The dream-worthy sponge
- I beat my eggs with powdered sugar and almond meal until the mix turns fluffy. I gently fold in my flour, melted butter and beaten egg whites. Into the oven at 200°C, I wait for that lovely golden color.
- My gentle bavarois
- I lovingly prepare my custard base, carefully monitoring the temperature. I add my gelatin, let it cool down before folding in my whipped cream. That's the trick for perfect texture.
- The final creation
- I pour my bavarois into my favorite mold, carefully slide in my caramel insert, finish with my sponge, and then let it work its magic overnight in the freezer.
My winning tricks
I never mess around with temperatures – they're crucial for perfect bavarois! My little hack? A silicone mold that makes my life so much easier. For the velvet finish, I've learned to be patient and apply the spray in several light layers. And always, I make my log days ahead, so I can stay calm on the big day.
My tasty twists
When I feel like changing things up, I go for a chocolate mirror glaze that always 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 nice tangy touch. Baking is all about daring to try new things and having fun!
Frequently Asked Questions
- → Can this treat be made ahead?
- Yes! You can split the prep over days. Make the caramel core 2 days before, assemble it the day before, and finish decorating the same day. It also freezes well for up to 3 weeks.
- → What’s the best trick for unmolding it?
- To make it easier, freeze it solid first. Rinse the mold briefly under warm water, then gently release it onto a cooling rack.
- → How do I know if the sponge cake texture is right?
- It should be flexible and light golden. Don’t overbake it—it’ll get brittle and hard to work with.
- → Any tips for getting the mousse just right?
- Temperature control is key. Let the custard cool to 20°C before mixing in whipped cream. Be sure your cream is really cold to whip it stiff.
- → What’s the best way to store it?
- Once it thaws, keep it in the fridge for 2-3 days. If frozen, it can last up to 3 weeks in an airtight container.