Bûche Pomme-Cannelle-Caramel

Apple, Cinnamon and Caramel Yule Log

Hi everyone! I’m very happy to share with you the second recipe of Yule Log which is a personal creation ? I’ve combined some of my favorite flavors into this Log, the apple, the cinnamon and the caramel. This Yule Log is made up of a Granola Base, a Hazelnut Biscuit, an Apple-Cinnamon Insert, A Caramel-Cinnamon Mousse and a Dulcey Glaze ? I’ve decorated it with (a lot ?) of dried apple slices as well as some Caramel Cremeux. I really looove this Log, with its very comforting and winter flavors and the different textures.

You don’t need to have a special Yule Log mold. I’ll show you how to make your own. You’ll just need to buy a large box of Pringles chips (22,5cm long).

I’ve changed the proportion of the Apple insert because it was too big ?

For a 22,5cm long Log:

Granola Base:

  • 125g of oats
  • 20g of olive oil
  • 0.25 tsp of salt
  • 30g of honey
  • 30g of pumpkin seeds
  • 1 tsp of cinnamon

Hazelnut Biscuit:

  • 32,5g of hazelnuts
  • 27,5g of granulated sugar (1)
  • 7,5g of icing sugar
  • 0,5 pinch of salt
  • 8,75g of egg whites (1)
  • 10g of egg yolk
  • 30g of butter
  • 15g of flour
  • 0,75g of baking powder
  • 1 egg white (2) + 4g of sugar (2)

Apple-Cinnamon Insert:

  • 200g of apples
  • 10g of butter
  • 1 tsp of cinnamon


  • 100g of granulated sugar
  • 75g of full liquid cream
  • 25g of butter
  • 2 pinches of salt
  • 1 tsp of cinnamon

Caramel-Cinnamon Mousse:

  • 300g of full liquid cream
  • 84g of white chocolate
  • 3,12g of powdered gelatin (or sheets)
  • 75g of caramel
  • 1 tsp of cinnamon

Caramel Cremeux:

  • 75g of whole milk
  • 20g of egg yolks
  • 15g of sugar
  • 7,5g of flour
  • 45g of caramel
  • 15g of butter
  • 1g of powdered gelatin (or sheet)

Dulcey Chocolate (if homemade):

  • 100g of white chocolate
  • 0,75 tbsp of neutral oil

Dulcey Glaze:

  • 145g of sugar
  • 100g of water
  • 120g of full liquid cream
  • 100g of dulcey chocolate
  • 8g of powdered gelatin (or sheets)


  • 4 apples
  • Some hazelnuts

We’ll start with the caramel:

1. In a wide pan, place the sugar and cook over low/medium heat. Let it caramelize slowly, you can stir at the spots where the sugar has already caramelized (with a wooden spatula).

2. Once the sugar has completely caramelized, heat the liquid cream and pour it little by little over the caramel. Mix.

3. Let it boil again if you have some lumps left.


4. Off the heat, add the butter, the salt and the cinnamon. Store in a jar until use.


For the insert:

1. Peel and cut the apples into small cubes. Place them in a pan with the butter and cinnamon.


2. Cook over medium heat for at least 20min. Don’t forget to stir from time to time, you can also add some water if needed. Cook until half the apples have turned into compote, you must have some pieces left.

3. Let it cool down.

4. Once the compote has cooled down, spread it over cling film into a 20cm long strip. Roll the cling film to create a very tight sausage. If you have a special mold you can use it.

5. Freeze until it hardens.

For the ganache (to make a day ahead):

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Melt the chocolate in a bain-marie (or microwave).

3. Bring to boil half of the cream with the cinnamon.

4. Pour the cream in three times over the melted chocolate. Mix vigorously.


5. Add the hydrated gelatin, the cold caramel and the other half of cold cream. You can mix with a hand blender.

6. Wrap with cling film (it must touch the surface) and refrigerate overnight (at least 4h).

For the Granola Base:

1. Preheat the oven to 170°C/338°F fan-assisted.

2. Golden the oats mixed with the olive oil for about 10min.

3. Add the pumpkin seeds, the salt and the cinnamon.

pumpkin seeds

4. Heat the honey and pour it over the oats. Mix until everything is perfectly coated.

5. Spread the mixture into a mold of about 25,5x13cm. You can also spread it between two parchment papers (of the same dimension of the mold) and cut the rectangle after cooking it.


6. Cook for 10-15min until it is golden.

For the hazelnut Biscuit:

1. Preheat the oven to 175°C/347°F fan-assisted.

2. Melt the butter and let it cook, while stirring, until it browns.

3. In a bowl, mix the hazelnut powder with the two types of sugar (1).

4. Add the egg white (1) and the egg yolks.

5. Add the melted butter as well as the sifted flour, baking powder and salt.

6. In a separate bowl, whisk the egg whites (2) with the sugar (2) until soft peaks form. The texture must be very light, similar to shaving foam.

egg white

7. Gently incorporate the egg whites to the previous mixture.

egg whites

8. Pour the dough into a mold of about 25,5x13cm (I use the same as for the granola base).


9. Cook for 15-20min. The cake must be golden.


10. Unmold when it’s cold.

For the assembly:

1. Take the ganache out of the fridge and whip it at medium speed for several minutes. It must be very light, not too firm. It should slightly hold to the whisk.

2. Place it in a pastry bag with no tip.

3. For the homemade mold, cut a rectangle 5-6cm wide as shown in the picture. Close the end with the lid and wrap with cling film to prevent leaks.

4. Cut a circle of the same diameter as the box in a rhodoïd sheet (or plastic sheet). Place it inside the mold. Now cut a strip of the same length as the box and wide enough to cover the inside walls of the box.

5. Pipe half of the ganache into the mold.


6. Unmold the insert and place it over the ganache. Slightly press.


7. Cover with the rest of the ganache.


8. Cut the granola and the hazelnut biscuit into a 20x4cm rectangle. The thickness of the biscuit should be around 1cm.


9. Place the hazelnut biscuit over the ganache and then add the granola base. Slightly press so the granola is at the same level as the ganache.


10. Freeze overnight.

For the caramel cremeux:

1. Hydrate the gelatin.

2. Briefly whisk the egg yolks with the sugar.

3. Bring to boil the milk with the caramel. Pour it in 3 times over the egg mixture. Mix.


4. Bring everything back to the pan and cook over medium heat, while stirring with a spatula, until it reaches 84°C.


5. Off the heat, add the hydrated gelatin.


6. Wrap with cling film (it must touch the surface). Refrigerate overnight (at least 4h).

For the Dulcey Chocolate (you can also buy it):

1. Preheat the oven to 140°C normal mode.

2. In a dish, place the chocolate pieces with the oil.


3. Cook for 10min. Take it out of the oven and stir. Cook it by 10min intervals until it has a golden color. It can take around 30-40min depending on the oven.

4. Spread the chocolate over a guitar sheet (or a plastic sheet) and let it crystallize at room-temperature. Then, refrigerate.

For the glaze:

1. Hydrate the gelatin.

2. Melt the dulcey chocolate.

3. Heat the sugar and water until it reaches 103°C. Add the cream and let it boil until 103°C. It takes a while but be patient.

4. Pour the syrup in 3 times over the melted chocolate. Mix.


5. Add the hydrated gelatin.


6. Wrap with cling film (it must touch the surface) and refrigerate 12h.

For the decoration:

1. Preheat the oven to 70°C/158°F.

2. Cut the apples into very thin slices.

3. Place them over a greased tray (or silicone mat) and let them cook for at least 1h-1h30.

It’s time to finish the Log!

1. Whisk the caramel cremeux for a few seconds and then place it in a pastry bag fitted with an open-star tip. Refrigerate at least 1h.


2. Heat the glaze on a bain-marie until it melts completely. Take it out of the heat from time to time so it doesn’t overheat.

3. Let the glaze cool down to 20°C. You can refrigerate it or put it in the freezer. Don’t forget to stir from time to time.

4. Unmold the Log and place it over a tray with something underneath to catch the glaze.

yule log

5. Glaze the Yule Log and make sure that the edges are perfectly coated.


6. Decorate with the dried apples, some dots of cremeux and some hazelnuts.

Your Cinnamon, Caramel and Apple Yule Log is ready! Let it thaw at room-temperature for 1h or in the fridge for 2-3h.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post ?


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