Thyme sauce, honey ice cream
Making the Arlettes
- 1 roll of puff pastry trimmings (rolled the night before)
- confectioners’ sugar (SQ)
- 10 1/2 ounces wild strawberries (300 g)
- 7 ounces chilled pastry cream (200 g)
- 3 1/2 ounces whipped cream (100 g)
Making the thyme sauce and ice cream
- For sauce:
- 2 cups milk (50 cl)
- 1 bunch of thyme flowers
- 3 1/2 ounces sugar (100 g)
- 5 egg yolks
- For ice cream:
- 1 quart milk (1 liter)
- 3/4 cup heavy cream (20 cl)
- 3 1/2 ounces sugar (100 g)
- 8 egg yolks
- 3/4 cup lavender honey from Provence (20 cl)
Instructions
Step 1: Making the Arlettes
The day before, roll the puff pastry trimmings, cover with plastic wrap and let sit (overnight, or at least 4 hours). Sprinkle confectioners’ sugar over the work area.
Cut the roll of dough into segments, flatten, and roll out into very thin sheets (1/10 inch or 2 mm), making sure they absorb the sugar. Cut the rolled out dough into disks 2 3/4 inches (7 cm) in diameter. Place these disks on a sheet of parchment paper, cover with another sheet of paper and chill for at least 4 hours.
Bake in a pre-heated oven at 390°F (200°C) between two sheets of parchment paper and between two racks, keeping an eye on color: the arlettes are done when they reach a bright and uniform caramel color. Set aside in a dry place.
Step 2: Making the thyme sauce and ice cream
Bring milk to a boil together with thyme; let steep for several minutes. Use the thyme-flavored milk to make crème anglaise.
For the honey ice cream: heat all ice cream ingredients together to 183°F (84°C). Chill the mixture to 39°F (4°C), let sit, then process in the ice cream maker, and set aside until needed.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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