This log combines sweet, autumnal flavors like apple, cinnamon and maple syrup, with a hint of vanilla. Perfect for the holidays!
This recipe has various stages of preparation. We recommend starting 2 days before serving the log to your guests.
Prep Time: 2 h
Bake Time: 15 minutes at 350°F (180°C)
Rest Time: 12 h
Difficulty: easy
Yield: log of 9.8 inches long (25 cm)
Ingredients
For the maple syrup apple insert
- 1 apple, peeled and finely diced
- 5.6 oz maple syrup (160 g)
- 1 teaspoon agar-agar
For the madeleine cookie
- 1 egg
- 1.4 oz sugar (40 g)
- 0.5 oz milk (15 g)
- 1.8 oz flour (52 g)
- 1 pinch baking powder
- 2.3 oz butter (67 g)
For the cinnamon chantilly
- 4.2 oz mascarpone (120 g)
- 5.3 oz heavy cream 150 g)
- 1.7 oz powdered sugar (50 g)
- 1 tbsp. cinnamon
For the vanilla chantilly
- 9.5 oz heavy cream (270 g)
- 1.7 oz powdered sugar (50 g)
- 1 teaspoon vanilla essence
For the decoration
- powdered cinnamon
- cinnamon sticks
- star anise
- etc.
Instructions
Two days before serving, start with the maple syrup apple insert.
- 1 apple, peeled and diced
- 5.6 oz maple syrup (160 g)
- 1 tsp. agar-agar
Heat the maple syrup, then add the diced apples. Cook over a low heat for around 20 minutes, until the apples are soft and the syrup has reduced. Leave to cool.
Add agar-agar, mix well and cook for 5 minutes. Leave to cool. Spread into a rectangular mould and place in the freezer overnight.
The day before, make the madeleine cookie:
- 1 egg
- 1.4 oz sugar (40 g)
- 0.5 oz milk (15 g)
- 1.8 oz flour (52 g)
- 1 pinch baking powder
- 2.3 oz butter (67 g)
Preheat oven to 350°F (180°C).
Melt the butter, then leave to cool. Whisk the egg with the sugar, then add the milk, sifted flour and baking powder. Finally, stir in the cooled melted butter.
Roll out the dough on a baking sheet lined with baking parchment.
Bake at 350°F (180°C) for 10 to 15 minutes.
Leave the madeleine cookie to cool, then cut out a rectangle the size of your log mould.
Next, prepare the cinnamon chantilly:
- 4.2 oz mascarpone (120 g)
- 5.3 oz heavy cream 150 g)
- 1.7 oz powdered sugar (50 g)
- 1 tbsp. cinnamon
Place the mascarpone, cream, sugar and cinnamon in a bowl and whisk for around 2 minutes, watching the cream set.
Next, prepare the vanilla chantilly:
- 9.5 oz heavy cream (270 g)
- 1.7 oz powdered sugar (50 g)
- 1 teaspoon vanilla essence
Place the cream, sugar and vanilla in a bowl, then whip for around 2 minutes, watching the cream set.
To assemble: Spread the cinnamon chantilly over the bottom of the log mould, and work it up all the sides of the mould to avoid air bubbles.
Top with the maple syrup apple insert.
Top with 2/3 of the vanilla chantilly.
Place the madeleine cookie on top, having previously cut it to fit the mould.
Top with remaining vanilla chantilly.
Place the log in the freezer overnight.
Unmould 3-4 h before serving and refrigerate until ready to serve.
Decorate with cinnamon powder, cinnamon sticks, star anise, etc.
