Maple Crémeux Log, with Granny Smith and Pecans Flambéed over Saint James Rum

Posted on April 10, 2018 by Eric Beauséjour

Flourless chocolate cookie

3 eggs 
95 g sugar 
25 g extra brut red cocoa

• Separate egg whites from yolks
• Use mixer and whisk to beat egg whites until they peak, add sugar
• Add egg yolks being careful not to collapse the egg whites
• Use a whisk to fold cocoa into the batter by hand
• Spread on baking sheet covered with parchment paper and oven bake at 375°F for 5 to 7 minutes
• After baking, let cool at room temperature

Maple crémeux 

25 g sweet butter 
25 g flour 
125 ml maple syrup 
125 ml 35% cream 
Some vanilla extract

• Bring cream and maple syrup to a boil
• In a separate pot, melt butter and add flour
• Let mixture cook over medium heat 2 minutes and slowly add while whisking the cream and maple syrup
• Let simmer 4 to 5 minutes while stirring constantly
•  Add vanilla and let cool completely

Sautéed Granny Smith apples and pecans: 

2 Granny Smith green apples 
50 g pecans, halved 
20 g sweet butter 
50 ml Saint James rum

• Peel and quarter apples
• Melt butter and brown apples 2 minutes
• Add pecans and rum
• Let simmer until alcohol evaporates
• Set aside in fridge

Making the crémeux log roll

• Cut cookie in two and place each half on a sheet of cling wrap
• Arrange cookies so the wider ends are facing you 
• Spread maple cream on cookies being careful to leave a 2 cm cream-free border around the edge of the cookies
• Using the cling wrap, roll the logs

• Set aside in fridge until ready to serve
• Cut slices to desired thickness and lay on their side on a platter
• Top with Saint James sautéed Granny Smith apples and pecans
• Garnish as desired

Bon Appétit!