Honestly… This Is My Best Caramel Apple Mousse Yet | Step by Step Tutorial

It's been a while, everyone! I’ve been really sick with a terrible flu. I was just barely managing work and parenting and didn’t have any time for YouTube. I still don't have much energy but I managed to pull myself together to make this incredibly delicious apple caramel cake. The good news is I’m wrapping up my college teaching for the semester so I’ll have more free time soon. That means I can save my energy for this channel and see you more often. See you again soon :) 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email [email protected] 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ Cookie Base Unsalted butter 100g Icing sugar 50g Pinch of salt Egg 25g Vanilla extract 3g Almond powder 30g All purpose flour 135g Cut to 8.5 cm x 3.3 cm Bake at 350°F for 9 to 10 minutes Apple Compote Apple (peeled, diced) 140g Sugar 20g Lemon juice 5g Unsalted Butter 5g Caramel mousse -Pastry Cream Base Milk 120g Sugar 20g Cornstarch 3g Egg yolk 80g (about 4 yolks) Gelatin 3 sheets -Caramel Sugar 60g Water 15g Heavy cream 50g -To fold (Fold into pastry cream when mixture is around 27 to 28°C) Whipped cream 130g (lightly whipped) Caramel Glaze Sugar 145g Water 40g Cream 120g Water 80g Cornstarch 9g Gelatin 4g Salt 1g Whipped Cream for Topping Heavy cream 35% 60g Sugar 5g *Whip cream and sugar until it's firm *Used silicone mold: Silikomart Midi Buche Mold - SF130