Chocolate Ice Cream Coupe

Yield: 18 Servings

Chocolate Ice Cream

Milk		22.2oz (630g)
Nonfat Milk Powder		0.9oz (25g)
Granulated Sugar		1.8oz (50g)
Pastry Ideale Inverted Sugar (505093)		1.8 oz (50g)
Pastry Ideale Ice Cream Stabilizer (204219)		0.1oz (4g)
Des Alpes Garnet 63% Dark Couverture Coins (500563)		7 oz (200g)

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.

Hazelnut Streusel

Granulated Sugar		2.6oz (75g)
Cake Flour		2.6oz (75g)
Salt		0.04oz (1g)
N.U.T. Hazelnut Flour (018042)		2.6oz (75g)
Butter, Cubed		2.6oz (75g)

Combine all ingredients in the bowl of a stand mixer. Paddle until butter cubes have disappeared. Form logs and wrap in plastic. Freeze. Place a rectangular frame onto a parchment paper lined sheet pan. Using a cheese grater, grate the frozen streusel in an even layer on a parchment lined sheet pan. Bake at 350ºF/176ºC for 8 to 10 minutes or until golden brown, and then allow it to cool.

Assembly

Raspberries		As needed
Arte Piatto Dark Chocolate Covered Croquant (204261)		As needed
HUG Fan Gaufrettes (009005)		18 each

Spoon the Hazelnut Streusel into a desired vessel. Scoop ice cream on top, garnish with raspberries and croquants. Top with a guafrettes.