Chocolate and Nougatine Bush

Credit: Mathilde de l'Ecotais
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  • You will need Flexipan domes, 2 1/2 inches (6 cm) in diameter

Making the nougatine

Making the caramel crème brûlée

Decoration and finish

  • caramelized hazelnuts (SQ)
  • caramel sauce (SQ) (liquid caramel)


Step 1: Preparing the caramel ice cream

Mix milk with 7 ounces (200 g) sugar and egg yolks.

Prepare a dark caramel in a dry pan with 10 1/2 ounces (300 g) sugar. Deglaze with heavy cream and bring to a boil. Add to the milk and egg mixture. Cook in a double boiler at 183°F (84°C), then cool to 39°F (4°C), and let sit overnight. Process in the ice cream maker and keep frozen until needed.

Step 2: Preparing the hazelnut crumble

The crumble should be prepared one day in advance. Powder the hazelnuts. Mix flour, butter, sugar, and hazelnut powder to make a firm and homogenous paste. Crumble coarsely and let dry for 24 hours at room temperature.

Bake in 2 1/2 inch (6 cm) baking rings in a 340°F (170°C) ventilated oven. Set aside in a dry place.

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