Green Apple Yule Log – Caramel

Ingredients

• 500 ml Heavy cream (For the vanilla cream, to heat)
• 2 Vanilla beans (Split lengthwise)
• 200 g Liquid glucose (Base of the caramel)
• 150 g Granulated sugar (Added to the glucose for the caramel)
• 100 g Unsalted butter (Pieces, to incorporate into the caramel)
• 200 g 70% cocoa dark chocolate (To melt in the hot caramel)
• 6 Egg whites (For the Italian meringue and the sponge)
• 100 g Brown sugar (For the meringue and the sponge)
• 120 g Powdered sugar (Sift with the flour)
• 120 g All-purpose flour (Sift with the powdered sugar)
• 80 g Almond powder (Added to the sponge mixture)
• 5 g Spices (cinnamon, ginger, nutmeg) (Mix for the spiced sponge)
• 300 ml Heavy cream (strawberry) (To whip into very cold chantilly)
• 300 g Green apple purée (Base of the mousse and glaze)
• 4 Gelatin sheets (Soften in cold water, squeeze before use)
• 200 g Sugar (for Italian meringue) (To dissolve in water)
• 50 ml Water (for meringue syrup)
• 200 g Cake glaze (fondant) (Base of the green apple glaze)
• a few drops Green food coloring (Optional, to intensify the color)
• 1 bottle Red velvet spray (Decoration of the biscuit rounds)

Instructions

1. Vanilla cream

   Heat the heavy cream with the two split vanilla beans lengthwise. As soon as the cream begins to simmer, remove from heat and scrape the seeds from the beans with a knife to incorporate them.

   Time: PT5M

2. Chocolate caramel

   In a saucepan, heat the glucose until boiling, add the granulated sugar and stir until caramel-colored. Incorporate the butter in pieces, then pour the hot cream in a stream while mixing over low heat. Once homogeneous, add the dark chocolate and stir until fully dissolved.

   Time: PT10M

3. Freezing the caramel core

   Pour the chocolate caramel into the silicone insert and place immediately in the freezer until completely solid.

   Time: PT30M

4. Spiced sponge preparation

   Whip the egg whites to a light foam. Sift the powdered sugar, flour, almond powder and spices, then fold them into the whites. When the whites are ¾ whipped, add the brown sugar gradually while continuing to beat to obtain a firm meringue.

   Time: PT13M

5. Baking the sponge

   Spread the batter on a baking sheet lined with parchment paper (35‑40 cm long). Bake at 180 °C for 10 to 12 minutes, watching for a golden color.

   Time: PT12M

   Temperature: 180°C

6. Green apple mousse

   Soften the gelatin in cold water. Heat the green apple purée to 50 °C, incorporate the squeezed gelatin and mix. Set aside. In another very cold bowl, whip the heavy cream into a firm chantilly, then refrigerate.

   Time: PT15M

7. Italian meringue

   In a saucepan, combine the sugar and water. Bring to a boil then continue cooking until 121 °C. Clean the sides with a damp brush. At 116 °C, start whipping the egg whites to ¾. As soon as the whites are ready, pour the hot syrup onto the side of the bowl (not directly onto the whites) and continue whisking until completely cooled.

   Time: PT15M

8. Incorporating the meringue

   Gently fold the Italian meringue into the chantilly using a flexible whisk, lifting the mixture. Then add part of this mixture to the cooled green apple purée, and the rest gently mixing to obtain a homogeneous mousse.

   Time: PT5M

9. Assembling the caramel core

   Pour the green apple mousse into the log trough up to 2/3. Place the insert containing the frozen caramel in the centre and press lightly. Smooth the surface and remove excess mousse.

   Time: PT10M

10. Biscuit band and first freezing

    Cut a strip of spiced sponge to the dimensions of the mold, place it on the mousse and press lightly to obtain a flat surface. Return the log to the freezer to firm up.

    Time: PT10M

11. Decoration of rounds and domes

    With the remaining sponge, cut rounds with a cookie cutter. Fill each round with a dome of green apple mousse using a pastry bag. Freeze.

    Time: PT10M

12. Green apple glaze

    Soften the gelatin in cold water. In a saucepan, mix the cake glaze with the green apple purée and heat to 50 °C. Add the squeezed gelatin, stir, then pass through a sieve to obtain a fluid liquid. Let cool to 25‑30 °C.

    Time: PT15M

13. Applying the glaze (two layers)

    On an elevated rack, place the frozen log and pour a first layer of glaze. Return to the freezer for a few minutes to set. Slightly warm the remaining glaze to 25‑30 °C and apply the second layer.

    Time: PT10M

14. Decorative finishing

    Spray the small biscuit rounds with the red velvet spray, replace the domes on top of the log and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g