Sundae-style Caramel Log

It’s made up of a vanilla whipped ganache, a caramel heart with peanuts, a crispy milk chocolate-peanut layer, and a dacquoise. For decoration, I made a mirror glaze (no food coloring), whipped cream, more caramel, and peanuts. But feel free to decorate however you like! Instead of a glaze, you can use peanuts, pearls, and caramel for example! I know many of you have already made this, but for those discovering it, don’t hesitate to give it a try 😊

Sundae-style Caramel Log

Sundae-style Caramel Log


  • Whipped Ganache (Vanilla Mousse):
  • 8g gelatin (4 sheets)
  • 200ml WHOLE milk (irreplaceable!)
  • 1 vanilla pod or vanilla extract
  • 240g quality white chocolate (couverture or pastry)
  • 400ml heavy cream
  • Caramel:
  • 100g sugar
  • 15g glucose or honey
  • 50ml heavy cream
  • 60g unsalted butter
  • Plus 30g unsalted peanuts, preferably unsalted
  • Crispy Milk Chocolate-Peanut Layer:
  • 40g lace crepes
  • 30g milk chocolate
  • 25g crushed peanuts
  • 50g peanut butter
  • Dacquoise:
  • 3 egg whites
  • 30g flour
  • 70g almond meal
  • 70g powdered sugar
  • 30g sugar
  • Mirror Glaze:
  • 75ml water
  • 220g sugar
  • 150ml heavy cream
  • 100g milk chocolate
  • 8g gelatin (4 sheets)


    The night before, prepare the ganache: Soak gelatin sheets in cold water. Split and scrape vanilla beans into whole milk in a saucepan and bring to a boil.
    Remove the pod. Squeeze gelatin and add it to the hot milk. Pour the very hot milk over white chocolate in a bowl (if using vanilla extract, add it now).
    Mix with a spatula until the white chocolate is melted. Finally, pour in the cold heavy cream and mix. Cover with plastic wrap and refrigerate overnight.
    The next day: Prepare the dacquoise. Preheat the oven to 200 degrees Celsius. Beat egg whites with sugar until it forms stiff peaks. Gently fold in sifted powdered sugar, almond meal, and flour without deflating the meringue.
    Spread the batter onto a parchment-lined baking sheet and level with a spatula (about 5 mm thick). Bake for 10 minutes then let it cool.
    Prepare the crispy layer: Melt milk chocolate, add peanut butter, then crushed lace crepes and peanuts.
    Assembly: Cut a rectangle of dacquoise to match the base of the log mold. Spread the crispy layer on the dacquoise and refrigerate.
    Prepare the caramel: In a saucepan, heat sugar and glucose/honey until golden. Simultaneously, heat the heavy cream then add it to the sugar mixture CAREFULLY (it may splash).
    Mix on low heat for 2 minutes. Remove from heat, add cold butter and mix until smooth. Add peanuts, cover with plastic wrap, and set aside at room temperature.
    Retrieve the ganache, whip with an electric mixer until fluffy (not like whipped cream but has a mousse texture). Pour it into the log mold, filling it halfway and making sure to fill the edges.
    Add caramel using a piping bag or spoon. Cover with the rest of the whipped vanilla ganache and the crispy dacquoise layer. Freeze overnight.
    The next day, decorate as you like! Caramel and peanuts or if, like me, you want a mirror glaze:
    Soak gelatin sheets in cold water. In a saucepan, combine sugar, water, and heavy cream. Boil and mix until the sugar dissolves.
    In a carafe, pour chocolate pieces and the hot mixture. Squeeze gelatin and add it. Blend with a hand blender for several minutes.
    Let it rest and pour the glaze over the frozen log placed on a grid with a pan underneath to catch the excess glaze.
    Use two spatulas to carefully transfer the log onto a rectangular plate. Decorate with whipped cream or anything you like! You'll need to wait about 4 hours in the fridge before enjoying it.
    Tip: The caramel takes longer to thaw, so for a clean cut, use a bread knife if necessary and slice carefully.

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