Sundae-style Caramel Log

Instructions

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.