Toffee wood with salted butter

Ingredients

For 4 servings

• •5 5 eggs
• •150 g 150 g sugar
• •150 g 150 g flour
• •50 g 50 g butter
• •20 cl 20 cl of whole liquid cream ( 30% MG )
• •110 g 110 g sugar
• •40 g 40 g of half-salt butter
• •4 4 apples
• •15 cl 15 cl of whole liquid cream ( 30% MG )
• •2 2 egg whites
• •1 1 icing sugar
• •1 1 sheets Lace or leaf crepe
• •1 1 Meringue mini

Method

1. 1.Start with the salted butter caramel preparation. For this, in a saucepan melt the sugar until it becomes liquid without adding water. Then add the butter and mix well, then the cream, mix continuously and cook over low heat for 5 min. All you have to do is pour this caramel into a jar of jam and let it rest.
2. 2.Then you will have to peel and cut the apples very finely. Make them caramelize in the saucepan that has just been used for caramel to get the flavors. They must be browned lightly, they must have a good taste, then let them cool down. Separate the 5 whites from the yellows, in a salad bowl mix the yellows with the sugar and whisk vigorously, add the sieved flour. On the other hand, mount the whites in snow and then incorporate them in the previous mixture. Spread on a baking sheet pre-filled with sulphurized paper. Spread the mixture well and equalize the dough. Bake about 10 minutes at 180°C.From the exit of the oven demoulate and remove the sulfurized paper, place the genoise on a towel and roll it while it is still hot so that the dough does not crack. In a salad bowl, add 2 white snow and ice sugar (a little just to taste sweet). In another salad bowl whisk liquid cream in chantilly, then incorporate the whites. The mixture is ready, just add the apples. Unroll your genoise, spread the apple preparation, spread the caramel with salted butter by taking a knife and letting it flow. Roll it all and wrap with transparent film. Rest at least 3 hours. You can coat the caramel genoise and then have mini meringues for example. The crushed gavottes give a little crispy to the log.