Auberge Godefroy

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

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!