Chocolate and Nougatine Bush
With caramel ice cream
- You will need Flexipan domes, 2 1/2 inches (6 cm) in diameter
Preparing the caramel ice cream
Preparing the hazelnut crumble
Making the nougatine
Preparing the milk chocolate icing
Making the caramel crème brûlée
Preparing the milk chocolate mousse
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
All My Chefs suggests
Other recipes by Alain Ducasse