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Makes 60 pieces
Recipe Step by Step
Step01
ICE CREAM WITH VANILLA EXTRACT
1700g Whole milk
92g 1% fat dry milk
420g Sugar
180g Glucose powder DE 33
600g Heavy cream 36%
7.4g Procrema Bio 5
4.5g Natur Emul
60g NOROHY vanilla extract
Take approx. 10% of the sugar and mix it with the stabilizer, Natur Emul and Procrema.Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract. At 85°F (30°C), add the sugars. Once the mixture has reached 95°F (35°C), add the cream. Once the mixture has reached 115°F (45°C), add the pre-mixed portion of sugar and stabilizer. Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C). Strain, mix using an immersion blender and churn.
Step02
SUGAR-COATED PINE NUTS
70g Mineral water
130g Sugar
400g Pine nuts
Cook the water and sugar at 250°F (120°C), then add the pine nuts. Make sure the nuts are coated with sugar, then let them caramelize. Place them on a silicone mat so that you can separate them from one another. Store in a dry place.
Step03
ALMOND SHORTCRUST PASTRY
130g Pastry flour
50g Confectioner’s sugar
20g Extra fine blanched almond flour
1g Fleur de sel
70g European-style butter
30g Eggs
Mix the dry ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
Step04
ANDOA SHORTCRUST PASTRY
265g Almond shortcrust pastry
140g Crispy wheat flake cereal
5g Fleur de sel
190g Organic Andoa Lactée 39% couverture
Break up the shortcrust pastry in a food processor. Mix with the crispy wheat flake cereal, fleur de sel and melted chocolate.
Step05
POURING CARAMEL FOR ICE CREAM
710g Heavy cream 36%
40g NOROHY vanilla extract
470g Sugar
470g Glucose DE 35/40
240g Salted butter
Heat the cream and vanilla extract. Cook the sugar and glucose until a caramel forms. Deglaze with the cream. Add the butter and mix using an immersion blender.
Step06
ANDOA LACTÉE 39% GLAZE FOR ICE CREAM
1000g Organic Andoa Lactée 39% couverture
100g Grape seed oil
Melt the couverture at 115-120°F (45-50°C).Add the oil and mix. The whole mixture should be between 85-95°F (30-35°C) – Cool it down if necessary. Coat your chilled product and put back in the freezer.
Assembly and finishing
Prepare the ice cream, caramel, candied pine nuts and glaze.Split the caramel into 2 batches. Add 10% of the caramel’s weight in whisky to 1 batch.
Place 10g of pressed shortcrust in a Silikomart silicone mold (ref. SF235).Freeze. Churn the ice cream and put 30g in molds, making sure to create a hollow in each one.
Freeze, then fill in the hollows with whisky caramel. Freeze and cover over with approx. 20g ice cream.
Freeze then turn out. Use a piping bag with a 10mm nozzle to pipe a row of very chilled caramel onto the bars.
Cover this with 10g of caramelized pine nuts and freeze immediately.
Fully coat the bars with glaze heated to 105°F (40°C).