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Green Apple Yule Log – Caramel
A refined Christmas log with green apple mousse, chocolate caramel core and glossy glaze, decorated with small red velvet domes. Advanced pastry technique, ideal for the holidays.
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Critical Success Points
- • Achieve a caramel color without burning.
- • Reach exactly 121 °C for the Italian meringue syrup.
- • Incorporate the meringue without deflating it.
- • Fully freeze the caramel core before assembly.
- • Keep the glaze between 25 °C and 30 °C for proper setting.
Safety Warnings
- • The caramel and the meringue syrup reach very high temperatures; handle with care.
- • Use a candy thermometer to avoid burns.
- • The torch must be used at a safe distance from the face and clothing.
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