Caramel Crisp

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Credit: Mathilde de l'Ecotais

Peanut ice cream, sweet and salty milk variations

1
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Ingredients (10 people)

Preparing the peanut ice cream

Making the tuiles and milk chocolate lace

Making the milk chocolate leaf and streusel

Making the peanut praline

Instructions

Step 1: Preparing the peanut ice cream

Heat all the ingredients to 183°F (84°C) in a double boiler, let cool to 39°F (4°C), then leave to sit. Transfer into pots and freeze in a Pacojet.

Step 2: Making the tuiles and milk chocolate lace

To make the batter for tuiles, combine pectin and sugar. Melt butter together with glucose. Combine the two mixtures, add water, bring to a boil, and set aside. Bake on a Silpat mat in a 350°F (180°C) oven.

To make the milk chocolate lace, combine fondant and glucose and cook at 300°F (150°C). Melt the milk couverture. Remove from heat and add the fondant-glucose mixture. Let harden on a Silpat mat, process first in a food processor and then in a Thermomix. Sift the resulting mixture and set aside in a dry place. Bake on a Silpat mat in a 350°F (180°C) oven.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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