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Apple Speculoos Yule Log
A silky Yule log with caramelized apples, soaked Madeleine biscuit and white chocolate Namelaka cream, speculoos paste and heavy cream. Easy to make, it combines moist and crunchy textures for a festive and indulgent dessert.
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Critical Success Points
- • Cook the apples until a lightly caramelized compote is achieved
- • Prepare the Namelaka cream respecting the milk temperature so the gelatin works
- • Properly soak the biscuits so they stay moist
- • Add the insert before the final cream layer to avoid shifting
- • Press the biscuit base firmly before the final freezing
Safety Warnings
- • Handle hot milk carefully to avoid burns
- • Wear kitchen gloves when handling the hot mold
- • Observe the white chocolate melting times to prevent it from burning
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