Caramel Sundae Log
The Caramel Sundae Log is a delightful dessert that combines the rich flavors of caramel and the creamy goodness of a classic sundae. This indulgent treat starts with a luscious layer of velvety caramel, drizzled generously over a moist and decadent sponge cake.
Ingredients :
For the white chocolate ganache
3 sheets of halal gelatin
20cl of whole milk
240g white chocolate
40cl of liquid cream 30% fat
For the salted butter caramel:
100g of sugar
2 teaspoons of honey
5cl of liquid cream
60g half-salted butter
1 handful of unsalted peanuts
For the dacquoise:
3 egg whites
30g flour
70g of icing sugar
70g of almond powder
30g of sugar
For the crunch
10 lace crepes
50g milk chocolate
1 handful of mixed unsalted peanuts
2 tablespoons of peanut butter
For the mirror glaze:
3 sheets of halal gelatin
7cl of water
220g of sugar
15cl of 30% fat liquid cream
100g milk chocolate
Recipe :
1. Start by preparing your ganache, rehydrate the gelatin in cold water, and in a saucepan, bring the milk to a boil.
2. Squeeze out the gelatin and add it to the milk off the heat, then pour the milk over your white chocolate which you will have previously placed in a bowl.
3. Mix using a spatula so that the preparation is homogeneous, finish with the cold liquid cream, mix, film in contact and place in the fridge for at least 3 hours.
4. Then prepare the dacquoise, preheat the oven to 200 degrees, beat the egg whites while adding the sugar little by little to obtain a meringue. Then add the icing sugar, almond powder and sifted flour and mix well.
5. Pour your preparation onto a baking tray covered with parchment paper and bake for 10 minutes.
6. Remove from the oven, cut out a rectangle then place it aside
