Salted butter caramel vanilla log

Make this vanilla and salted butter caramel log, start with the salted butter caramel mousse, and for that, soften the gelatin leaves in cold water.

In a small saucepan, pour 60 g of liquid cream which you heat until simmering, then remove it from the heating point.

In a larger saucepan, pour a little caster sugar that you let melt and then dry caramelize. Gradually add caster sugar which you let caramelize each time.

When all the sugar has been added and the caramel has reached a nice color, add the salted butter to stop the cooking, then mix with a spatula.

Add the hot liquid cream, mix again, then off the heat, add the egg yolks that you mix immediately using a whisk, they will cook thanks to the heat of the caramel.

Add the drained and squeezed gelatin, and mix with the whisk to melt it. Pour this preparation into a container, then let it cool.

Pour the liquid cream into the bowl of the mixer, add the mascarpone, then whip everything into whipped cream using the whisk. Slowly to start, then gradually speed up.

When the cream is well mounted and firm, stop the mixer. Add 1/3 of this whipped cream to the salted butter caramel mixture, then mix vigorously using a whisk.

Continue by incorporating the remaining whipped cream, but this time delicately in order to maintain volume.

Take the mold for the insert that you garnish with salted butter caramel mousse. Smooth the top with a palette knife, then place it in the freezer for 2 to 3 hours.

For the Joconde biscuit, pour the almond powder into the bowl of the mixer, then add the icing sugar and the flour. Add the egg yolks and break the whole egg.

Gently mix together using the “sheet” of the mixer, then continue more quickly for 6 to 8 minutes so that the preparation takes volume. Then pour of everything in a container.

Clean the bowl and the whisk, pour in the egg whites, add a little caster sugar, then start to whip them using the whisk.

When the egg whites are 3/4 assembled, gradually add the remaining caster sugar. After a few minutes, the egg whites are whipped and very firm. Then stop your drummer.

Using a whisk, incorporate 1/3 of the whisked egg whites into the almond powder preparation, then add the remaining delicately.Turn your container at the same time as you mix and stop when the preparation is homogeneous and the egg whites are well mixed.

Spread the Joconde cookie out on a plate measuring 40 cm by 30 cm and covered with a sheet of baking paper. Preferably use an angled palette knife.

To finish, bake the Joconde biscuit for 8 to 10 minutes in an oven preheated to 200 ° C, while monitoring the cooking regularly. Arrange on a rack at the exit of the oven.

For the syrup, pour and mix the water and sugar in a saucepan and bring everything to a boil. Then let the syrup cool before adding the liquid vanilla.

For the vanilla bavaroise, start by softening the gelatin in cold water. Then pour the milk into a saucepan and add the vanilla pod cut in half lengthwise.

Bring the milk to a boil, and meanwhile, pour the egg yolks into a container, add the sugar and whisk everything together.

When the milk is boiling, turn off the heat and let infuse 10 minutes. Then, remove the vanilla, scrape the small grains inside using a small knife to add them to the milk.

Heat the milk again until it simmers, then pour it over the egg yolks. Mix with a whisk and transfer everything to the saucepan.

Cook this custard while mixing regularly, and controlling the temperature with a kitchen thermometer to reach 83/84 ° C. The cooking is done on a medium heat.

As soon as the cream is cooked, pour it through a colander into a container to stop cooking. Add the softened and wrung out gelatin, then mix with a whisk. Let this gelled custard cool down to a temperature of around 20 ° C.

Pour the very cold liquid cream into the mixer bowl, which is also very cold, then start to whip it into whipped cream with the whisk, gradually increasing the speed.

When the whipped cream is well mounted and firm, stop the mixer. Take the custard again and heat it slightly if it has small grains because it is partly jellified.

Add 1/3 whipped cream, then mix vigorously with a whisk. Add the rest of the cream, incorporating it delicately this time using a whisk.

Turn the Joconde cookie over and remove the baking paper. Cut a strip 4cm wide by 30cm long, then cut a second 4.5cm wide by 30cm long.

The cookie scraps will keep very well in the freezer for a future recipe. It is complicated to make small quantities and obtain a satisfactory result.

Take the log gutter, and fill it halfway up with vanilla bavaroise. After having spread out it, unmold the salted butter caramel insert that you place in the middle of the bavaroise.

Press gently to bring the vanilla bavaroise up the sides. Place the narrowest strip of Joconde biscuit on top, which you soak in vanilla syrup using a brush.

Complete the log gutter with vanilla bavaroise, which you smooth with a palette knife. Soak the remaining Joconde biscuit strip with vanilla syrup, then place it on the log, turning it over.

Press lightly to have a flat surface. Place this salted butter caramel vanilla log in the freezer for about 4 hours to be able to unmold it cleanly.

Make nougatine using my video on this recipe, then spread it between two silicone sheets using a baking rolling .

Using a large knife, cut two 8 cm wide strips which you then detail into triangles to obtain what are called “wolf teeth”. Let cool.

Unmould the still frozen salted butter caramel vanilla log, using a small kitchen blowtorch. Using a large knife dipped in hot water and then wiped dry, cut the ends of the log.

Place the salted butter caramel vanilla log on a presentation tray. Allow 6 to 8 hours of thawing in the refrigerator before decorating it.

Place the nougatine triangles on each side with even gaps. Finish with two triangles of nougatine flat on top to complete the decoration.