Caramel mousse

1. Melt the sugar in a saucepan over low heat.
2. While watching the sugar, dice the butter and heat 10 cl of liquid cream.
3. Place the gelatine in a bowl of cold water.
4. When the caramel is ready, whisk in the butter a little at a time, then add the liquid cream.
5. Return the pan to medium heat if any unmelted caramel remains.
6. Let the caramel cool for 20 minutes before whisking in the egg yolks and drained gelatine.
7. Using a mixer, whip 30 cl of liquid cream into a whipped cream.
8. Stir the warm caramel into the chantilly and mix gently with a marysee.

Pancake roll

1. Peel the apple, remove the core and dice the flesh.
2. Lay a pancake flat and spread with crème caramel. Spread some of the apples on top.
3. Cover with the second crêpe and repeat these steps to obtain several layers of crêpes/caramel/apples.
4. Roll up tightly
5. Trim with a knife on each side to obtain a neat roll.

Assembly

1. Pour the caramel mousse into your log (or cake) mould.
2. Place the pancake roll in the center and press gently with your fingers so that the roll is roughly in the center of the mold.
3. With the mousse that has risen on each side, cover the crêpes and smooth with a spatula.
4. Place in the freezer for at least 4 hours.
5. When the log is set, turn out onto a serving dish and place in the fridge to defrost for 5 to 6 hours.
6. Just before serving, add caramel chips and crushed cat's tongues.