Making the walnut ice cream pyramids
- 1 quart milk (1 liter)
- 3/4 cup heavy cream (20 cl)
- 1 3/4 ounce powdered milk (50 g)
- 1 3/4 ounce atomized glucose (50 g)
- 6 1/3 ounces sugar (180 g)
- 2 1/2 teaspoons egg yolk (10 g)
- 2 1/2 ounces butter (70 g)
- 1/3 ounce ice cream stabilizer (8 g)
- 2 3/4 ounces walnut paste, Sevarôme brand (80 g)
Preparing the coffee parfait
- 4 1/4 ounces egg yolks (120 g)
- 4 3/4 ounces sugar (135 g)
- 1 ounce Trimoline (30 g)
- 3/4 cup milk (18 cl)
- 3/4 ounce ground coffee beans (22 g)
- 1/3 ounce instant coffee (8 g)
- 11 3/4 ounces whipped cream (335 g)
- For milk chocolate flocking:
- 1 pound 1 1/2 ounce Jivara milk chocolate (500 g)
- 7 ounces cocoa butter (200 g)
Finish and presentation
Instructions
Step 1: Making the walnut ice cream pyramids
Combine all the ingredients and cook at 183°F (84°C) in a double boiler. Cool the mixture to 39°F (4°C), let sit for 24 hours and then process in the ice cream maker.
Take Flexipan pyramid molds, which should have been placed in the freezer beforehand, and coat all sides with the ice cream. Return to freezer to set.
Step 2: Preparing the coffee parfait
Bring milk to a boil. Add ground coffee beans and instant coffee and let steep for 30 minutes; strain through a chinois.
Beat egg yolks with the sugars and coffee-flavored milk; poach the mixture in a double boiler under it thickens. Use an electric mixer to beat the mixture until cooled.
Add whipped cream, and fill the pyramids with the mixture.
Smooth out the surface. Cover with a milk chocolate square cut to the exact dimensions of the base of the pyramid mold. Chill.
Unmold the pyramid and use a spray gun to apply the melted milk chocolate flocking mixture to two of the sides.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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