Apple Speculoos Yule Log

Ingredients

• 600 g Apples (firm type, peeled and diced)
• 100 g Jam sugar (or white sugar + pectin/gelatin)
• 5 g Powdered gelatin (to thicken if no jam sugar)
• 3 pcs Eggs (at room temperature)
• 100 g Granulated sugar
• 100 g All-purpose flour
• 1 c. à café Baking powder
• 1 c. à café Liquid vanilla extract
• 80 g Unsalted butter (melted then cooled)
• 100 ml Water
• 50 g Sugar for syrup
• 200 g White chocolate (break into pieces)
• 100 g Speculoos paste
• 300 ml Heavy cream (minimum 30% fat)
• 200 ml Whole milk
• 150 g Speculoos biscuits (for the base)
• 50 g Melted butter (for the base)
• 1 pcs Plastic film (cling film) (for unmolding)

Instructions

1. Prepare the apples

   Wash, peel and cut the apples into medium-sized dice.

   Time: PT10M

2. Cook the apples

   Place the apple dice in a saucepan, add the jam sugar (or sugar + pectin/gelatin) and cook over medium heat for 20 minutes until tender and lightly caramelized.

   Time: PT20M

3. Prepare the soaking syrup

   In a small saucepan, bring 100 ml water and 50 g sugar to a boil for 2 minutes, then remove from heat.

   Time: PT5M

4. Prepare the Madeleine biscuit batter

   In a large bowl, whisk the 3 eggs with 100 g sugar until the mixture lightens. Sift the flour and baking powder, fold them in gently. Add the vanilla extract and cooled melted butter, mix until a homogeneous batter forms.

   Time: PT10M

5. Bake the biscuits

   Spread the batter onto a baking sheet lined with parchment paper, spread to a layer about 1 cm thick and bake for 12 minutes at 180°C. Let cool completely.

   Time: PT12M

   Temperature: 180°C

6. Cut the biscuits

   Using a knife or cutter, cut two biscuit strips the same size as the insert mold, about 1 cm thick.

   Time: PT5M

7. Prepare the biscuit base

   Crush the speculoos biscuits, mix with 50 g melted butter until a sandy paste forms. Set aside for final assembly.

   Time: PT5M

8. Prepare the Namelaka cream

   Soak 5 g gelatin in 2 tbsp cold water. Heat 200 ml milk to 45°C, add the gelatin and stir until dissolved. Pour the milk over the melted white chocolate, mix until a smooth ganache forms. Incorporate the speculoos paste, then add the heavy cream without whisking. Set aside.

   Time: PT10M

9. Assemble the cake

   Line the insert mold with plastic film. Generously soak the first biscuit strip with the syrup, place it at the bottom of the mold, add the cooked apples, pressing lightly, then cover with the second soaked biscuit strip. Smooth the edges.

   Time: PT5M

10. First cream layer

    Pour a third of the Namelaka cream over the assembled layers, smooth and place the mold in the freezer for 30 minutes to let the cream set slightly.

    Time: PT0M

11. Add the insert and finish

    Place the apple insert in the centre, pour the remaining cream, smooth the surface and refreeze until fully set (about 30 minutes).

    Time: PT0M

12. Add the biscuit base

    Once the cream is set, spread the speculoos paste over the bottom of the mold, press lightly and refreeze the entire log for a night or at least 6 hours.

    Time: PT5M

13. Unmold and serve

    Remove the plastic film, carefully unmold the log onto a serving plate, slice and enjoy immediately or keep refrigerated.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Apples: pears
• Instead of Jam sugar: white sugar
• Instead of Powdered gelatin: pectin
• Instead of Liquid vanilla extract: vanilla bean
• Instead of Unsalted butter: margarine
• Instead of White chocolate: milk chocolate
• Instead of Speculoos paste: crushed speculoos biscuits + butter
• Instead of Heavy cream: whipping cream
• Instead of Whole milk: semi-skimmed milk
• Instead of Melted butter (for the base): coconut oil

Equipment Needed

• Medium saucepan
• Bowl for gelatin
• Mixer or electric whisk
• Sieve
• Baking sheet
• Parchment paper
• Square silicone insert mold
• Plastic film (cling film)
• Silicone spatula
• Chef's knife
• Cutting board
• Food processor or freezer bag and rolling pin (optional)
• Cooking thermometer (optional)
• Freezer

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use slightly acidic apples to contrast with the sweetness of the white chocolate
• For a glossy finish, lightly brush the surface with a white chocolate glaze before the final freeze
• Lightly dust with speculoos powder just before serving to add crunch.

Troubleshooting

Storage

Refrigerator: Store the log in the refrigerator, covered with plastic film, for up to 3 days.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the apple insert and biscuits the day before and store them separately in the refrigerator
• The Namelaka cream can be made 2 days ahead and kept frozen
• The full assembly can be done 24 hours before serving