Caramel Sundae Log

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.ย  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

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