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Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon

November 27, 2019
Bûche Applelina with apple, vanilla and caramel by Emmanuel Hamon
Emmanuel Hamon
Almond biscuit, apple/caramel, vanilla cremeux, caramel mousse, hazelnut streusel, caramel glaze


With this elegant bûche (christmas log), which we share in our traditional Christmas ranking, Emmanuel Hamon once again proves that he is a modern and creative pastry chef. In this creation, in addition, he exhibits his ability to adapt to different seasons by using fruit such as apples that, although they can be eaten throughout the year, it is  in winter when it is consumed more frequently, and nuts that are ideal to combat the cold. The ingredients of this bûche, which is called Applelina, are almond biscuit, hazelnut streusel, apple / caramel (tatin way), vanilla creamy, caramel mousse, caramel, and caramel glaze.

The Breton chef has just started a new stage as director of the new ABA school, which aims to become an authentic Academy of Baking Arts in the Middle East for lovers of pastry, bakery, chocolate, and ice cream. A new professional twist that Hamon assumes with passion, a passion that is also evident in the step-by-step instructions of the Applelina.

Recipe for one log of 55 cm x 7 cm


Almond biscuit

  • 200 g whole almond powder
  • 180 g butter
  • 200 g eggs
  • 200 g sugar
  • 55 g flour

Mix the together soft butter and sugar and bleach in 2nd gear. Add the Nuts powder, flour. Finish by incorporate the eggs one by one. Smooth well. Spread on baking sheet a rectangle 60cm x 20cm . Bake at 175 ° C for 10 /15 minutes

Apple/caramel (Tatin way)

  • 10 u apple
  • 100 g butter
  • 150 g sugar

Peel the apples and remove the core, in silicone mold half spheres 8 cm in diameter, place butter and sugar in each half-sphere around the apple then, covering with a another silicone mold half spheres 8 cm. Place in oven and bake for about 1 hour at 170 °. The apple will cook like a apple tatin texture .

Vanilla cremeuxBûche Applelina by Emmanuel Hamon

  • 450 g fresh cream 35 %
  • 150 g eggs yolk
  • 90 g sugar
  • 2 u vanilla pods

Heat the cream slightly, then pour over the previously mixed eggs yolk and sugar. let cool for about 10 minutes then pour into silicone inserts of 50 cm by 6 cm , about 1 cm high. place in oven 85/90 degrees for about an hour, check occasionally to make sure the cream is not boil inside the oven . Then place in the freezer .

Caramel mousse

  • 200 g fresh cream 35 %
  • 200 g sugar
  • 50 g fresh cream 35 %
  • 90 g egg yolk
  • 8 g gelatin
  • 420 g whipping cream

Make a dry caramel with the sugar and deglaze with the hot fresh cream , mix the second part of fresh cream with egg yolk, then pour in the caramel and cook like a crème anglaise at 85 ° . Add the gelatin and mix with hand blender , let cool . At 35 ° , add the whipping cream .

Hazelnut streusel

  • 100 g brown sugar
  • 100 g butter
  • 100 g flour
  • 120 g hazelnut powder

Mix together the butter with the brown sugar . Add the flour and hazelnuts .mix until it make a dough . Spread to 4 mm and cut stripe of 50 cm by 6 cm . Cook at 160 for 10 / 12 minutes .

Caramel glazeBûche Applelina by Emmanuel Hamon

  • 400 + 50 g sugar + water
  • 220 g water
  • 300 g cream
  • 50 g sugar
  • 30 g starch
  • 12 g gelatin sheet

Make a caramel with 400 gr of sugar and 50 gr of water, then deglaze with cream and hot water. Toss 150g sugar with cornstarch, then add caramel and give a boil for a minute. Add the gelatin previously soaked in cold water and drained. Mix everything and put to cool. use at 30 ° C on the dessert two masses and give a boil. Off the heat, stir in gelatin and oil, mix well in blender and refrigerate overnight. Use at 32 °


Fill the log mold by 1/3 of the caramel mousse , then place the vanilla creamy in center and cover with a layer of almond biscuit . display on the top of this biscuit some Tatin apple all along and pour and cover with more caramel mousse . Place a last layer of almond biscuit and topped with the layer of streusel biscuit to completely close the mold . Freese .
Prepare the glaze at 35 Degrees and glaze , Decorate by placing on the top of the cake some Streusel stick previously spay with a mix of 50 % cocoa butter with 50 % white chocolate colored yellow/light brown , and finish with some dried apple ( cut some thin slice of apple , place on a tray with baking paper , dry them in the oven at 70 Degree for 2 hours , out of the oven , using a metal ring , cut some different size of apple disc .

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