565 g “Sante” Milk
35 g 0% Milk Powder
140 g Sugar
60 g Atomized Glucose
200 g 35% “President Professionnel” Cream
5 g Ice Cream Stabilizer
200 g “Sante” Milk
200 g 35% “President Professionnel” Cream
130 g Honey
70 g “President Professionnel” Butter
1 pc. Vanilla Bean
2 g Fleur de Sel (French sea salt)
240 g “Sante” Milk
190 g Dulce de Leche Jam
18 g Egg Yolk
60 g 35% “President Professionnel” Cream
0.5 g Supragum
3 g Sugar
30 g “President Professionnel” Butter
150 g Almond Flour
150 g Powdered Sugar
35 g Flour
200 g Whole Egg
190 g Egg White
58 g White Sugar
60 g Puffed Rice
80 g Feuilletine – Caramelized Wafer Crumbs
140 g Dulce Chocolate
200 g White Chocolate
100 g Cocoa Butter
In a saucepan, heat the milk and milk powder. At 35°C, add the mixture of atomized sugar and glucose, then the 35% “President Professionnel” cream. At 45°C, add the stabilizer mixed with a little sugar. Bring to a boil. Blend and cool.
In a saucepan, heat the “Sante” milk and dulce de leche. Add the egg yolk, and bring to a boil. Then, add the pre-boiled sugar and supragum, and heat. Melt the mixture with 35% “President Professionnel” cream. Blend and cool. Stir.
In a mixer bowl, whisk the egg, flour, sugar, and almond powder. Add the melted “President Professionnel” butter. In another bowl, whisk the egg whites and mix them with the powdered sugar. Using a whisk, combine the whipped egg whites with the previous mixture. Spread onto a baking sheet and bake for 10 minutes at 210°C. Cut out with a 4 cm diameter cutter.
Melt the dulce chocolate, then add the puffed rice and feuilletine flakes. Cut out 20-gram shapes with an 8 cm diameter cutter.
Melt all ingredients.
In a 4 cm diameter hemisphere mold, place the dulce de leche ice cream in the middle. Freeze. Fill the other half of the mold with dulce de leche, then add the biscuit. Freeze. Remove from the mold.
Pour the Fleur de Les ice cream into the mold, add the crispy puffed rice dulce. Then add more Fleur de Les ice cream and spread it well. Freeze, remove from the mold. Sprinkle the dessert with the white mixture and place it on a crispy disc.
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