Yuzu, Caramel, & Madagascar Bourbon Vanilla Ice Cream Sandwich
Author: Tristan Rousselot
Servings: 10

Ingredients:

HAZELNUT SABLÉ PASTE

  • 129g Strong White Flour
  • 77g Butter (unsalted)
  • 48g Icing Sugar
  • 15g Hazelnut (ground)
  • 0.6g PROVA Gourmet Madagascar Bourbon Vanilla Powder
  • 1g Fine Salt
  • 29g Egg

CARAMEL ICE CREAM

  • 57g Sugar
  • 13g Whipping Cream
  • 23g Butter
  • 221g Whole Milk
  • 12g PROVA Gourmet Pastry Caramel
  • 35g Egg Yolk
  • 22g Skim Milk Powder
  • 15g Atomized Glucose DE38
  • 0.9g 2000 Stabilizer
  • 2g Sugar

YUZU CARAMEL

  • 62g Sugar
  • 112g Whipping Cream
  • 94g Blonde Chocolate
  • 0.6g Fine Salt
  • 19g Passion Fruit Purée
  • 12g Yuzu Juice

DECORATION

  • 50g Chopped Hazelnut
  • 50g Caramel Shards

Directions:

HAZELNUT SABLÉ PASTE

  • 1. In the bowl of a mixer fitted with a flat beater, rub the butter through the dry ingredients to a crumble. Add the eggs next, but do not over-mix.
  • 2. Using the dough sheeter, roll out the dough between two sheets of baking paper to a thickness of 2.5 cm, then cut out rounds of 5.5 cm in diameter.
  • 3. Bake between two baking mats at 155°C for 25 minutes, then chill.

CARAMEL ICE CREAM

  • 1. Caramelize the first amount of sugar, then stop the cooking with the boiling mixture of cream and butter. Add to the milk and caramel, blend, and heat the mixture. Once at 30°C, add the atomized glucose. At 45°C, add the egg yolks and powdered milk. At 50°C, add the remaining sugar combined with the ice cream stabilizer. Pasteurize at 85°C, blend then strain through a fine sieve.
  • 2. Leave to mature at 3°C overnight. Blend and strain through a fine sieve again.
  • 3. Churn and add caramel shards. Pipe the ice-cream into cylinder molds of 6 cm in diameter, then freeze and unmold.

YUZU CARAMEL

  • 1. Heat the sugar to make caramel, then deglaze with hot cream, and bring to a boil. Pour onto the blonde chocolate and fine salt. Add the passion fruit puree and yuzu juice.
  • 2. Blend and refrigerate at 3°C overnight until ready to use. Place in a piping bag fitted with a No. 8 tip.

DECORATION

  • 1. Set out a hazelnut shortbread round, add a cylinder of caramel ice cream, and top with another hazelnut shortbread round.
  • 2. Pipe out a spiral of yuzu caramel and sprinkle over caramel shards and chopped hazelnuts.