zinabi zin Apple Speculoos Yule Log: A Festive Journey in Flavors
Ingredients
Apples: 4 medium apples, ideally sweet and firm varieties like Gala or Honeycrisp. Apples, rich in fiber and vitamins, provide a natural sweetness and a melting texture.
Salted butter: 15 g, to caramelize the apples. Salted butter, typical of Brittany, brings a unique tasty touch.
Sugar: 1 tablespoon for the apples and 150 g for the sponge cake. Granulated sugar is preferable for its ability to caramelize perfectly.
Speculoos: 100 g, crushed. These Belgian biscuits, with their notes of cinnamon and nutmeg, are a tribute to the richness of spices imported during the Crusades.
Salted butter caramel: 170 g, to coat the log. This caramel is a perfect balance between sweet and salty.
Eggs: 4 large eggs, for the sponge cake. Eggs provide lightness and structure.
Flour: 150 g, for the sponge cake. All-purpose wheat flour is ideal for its versatility.
Baking powder: 1 sachet, to aerate the sponge cake.
Speculoos paste: 200 g, to spread on the sponge cake. This paste, rich and creamy, intensifies the speculoos flavors.
Lemon juice: 1 teaspoon, to preserve the color of the apples.
Preparation method
Apple compote: Peel and cut the apples into small cubes. Brown them in a pan with the salted butter and a tablespoon of sugar until they are tender. Add a dash of lemon juice to prevent oxidation.
Caramelized Apples: In another pan, caramelize apple slices with a little sugar until they are lightly golden.
Preparation of the sponge cake: Beat the eggs with 150 g of sugar until the mixture whitens and doubles in volume. Gently incorporate the sifted flour and yeast. Spread the dough on a baking sheet covered with baking paper and bake at 180°C for 10 minutes.
Assembly: Spread the speculoos dough on the cooled sponge cake, then the apple compote and the caramelized apple slices. Gently roll the sponge cake to form the log.
Finishing: Cover the log with salted butter caramel and sprinkle with speculoos crumbs. Leave to rest in the refrigerator before serving.
Additional Tips
For optimal storage, wrap the log in cling film and store in the refrigerator. It will keep for up to 3 days.
To reheat, place the log slices at room temperature for 30 minutes before serving.
Conclusion
The Bûche de Noël aux Pommes Speculoos is much more than a dessert, it is a culinary journey through history and cultures. It embodies the magic of the holidays, the warmth of sharing and the richness of traditions. By tasting this bûche, we celebrate not only the end of the year, but also the culinary heritage and the art of pastry. May this recipe inspire your end-of-year celebrations and bring joy and comfort to your table. Enjoy your tasting and happy holidays!
