- Catalog |
-
My Cart - Quick Order
|
Chocolate Hazelnut Passion Ice Cream Bombe
Yield: 22 Servings
Hazelnut Parfait
Milk | 7oz (200g) | |
N.U.T Praline Paste Akcakoca Dark Hazelnut (501006) | 3oz (85g) | |
Granulated Sugar | 7oz (200g) | |
Water | As needed | |
Egg Yolks | 7oz (200g) | |
Heavy Cream, Whipped | 10oz (283g) | |
Chocolate Ice Cream
Milk | 44.4oz (1260g) | |
Nonfat Milk Powder | 1.8oz (50g) | |
Granulated Sugar | 3.5oz (100g) | |
Pastry Ideale Inverted Sugar (505093) | 3.5oz (100g) | |
Pastry Ideale Ice Cream Stabilizer (204219) | 0.3oz (8g) | |
Des Alpes Garnet 63% Dark Couverture Coins (500563) | 14.1oz (400g) | |
In a pot heat all ingredients except couverture to 185ºF /85ºC. Add couverture and heat to 189ºF/ 87ºC. Remove from heat and burr mix together. Allow to cool for 12 hours and then spin. Remove from ice cream machine and spoon into a piping bag. Pipe Chocolate Ice Cream into the bottom of the Silikomart Large Sphere Mold (591058), unmold the Hazelnut Parfait and press inside the mold place the top on and pipe more Chocolate Ice Cream then Freeze or Blast Freeze.
Hazelnut Sponge
N.U.T. Hazelnut Flour (018042) | 7oz (200g) | |
Powdered Sugar | 7oz (200g) | |
Salt | 0.1oz (2g) | |
Cake Flour | 1.8oz (50g) | |
Egg Whites | 6.5oz (185g) | |
Granulated Sugar | 2.8oz (80g) | |
Milk | 2.1oz (60g) | |
Heavy Cream | 2.1oz (60g) | |
Combine and sift the dry ingredients. In a mixer fitted with a whip attachment, whip the egg whites and sugar to a soft peak. Fold in the dry ingredients in three stages. Combine the milk and heavy cream, then add a scoop of batter to dairy and fold that mixture back into the batter. Spread evenly on a parchment lined flat sheet pan. Bake in a350ºF/176ºC oven until golden brown.
Hazelnut Tuile
Butter, Softened | 5oz (141g) | |
Powdered Sugar | 9oz (255g) | |
Egg Whites | 5oz (141g) | |
Vanilla Extract | 0.2oz (5g) | |
Salt | Pinch | |
N.U.T. Hazelnut Flour (018042) | 2oz (57g) | |
All-Purpose Flour | 7oz (198g) | |
In the bowl of a mixer fitted with a paddle attachment cream the butter and powdered sugar. Gradually add the egg whites, and then scrape down the sides of the bowl. Add the vanilla, salt and flours. Spread onto a Silikomart Silkmat (591030) using a desired template. Bake in a 350ºF/176ºC for 5 minutes or till golden brown. Once out of the oven remove and bend. Keep in air tight container.
Passion Fruit Sauce
Caraman Passion Fruit Purée (583121) | 11oz (311g) | |
Texturas Agar (622009) | 1oz (3g) | |
Blend agar into the puree until smooth.
Assembly
Pastry Ideale Dark Chocolate Cocoa Butter Spray (586008) | As needed | |