Tesko

Makes : 4 Yield

Timeless Classics

Revisit the classic cookie with this cookie tart made with ice cream. You'll learn how to make a praliné cookie base with a praliné ice cream. There are also chewy bites of brownie inside the tart as well as a tonka caramel and caramelized cocoa nibs.

Revisit the classic cookie with this cookie tart made with ice cream. You'll learn how to make a praliné cookie base with a praliné ice cream. There are also chewy bites of brownie inside the tart as well as a tonka caramel and caramelized cocoa nibs.

rok trajanja:: 2 Months
Conservation:: Frozen at -20°C or colder

Containing: 6 Components

Napišite komentar Sačuvajte

205 g

soft butter
35 g

inverted sugar
213 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
124 g

Muscovado sugar
8 g

Maldon sea salt flakes
266 g

All purpose flour
107 g

Eggs, whole
8 g

baking soda
497 g

Cacao Barry DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX

Cream the butter, inverted sugar and praliné together in the mixer.
Once the mix is homogenous, add the muscovado sugar and maldon salt. Mix well and add 25% of the flour. Mix for about 2 minutes.
Make sure the eggs are at 22°-23°C (72°-74°F).
After 2 minutes of mixing, add the eggs gradually and mix well after each addition.
Add the remaining flour and baking soda and mix until just blended.
Add the chopped chocolate and mix well.
Place the dough in a bowl, cover with plastic film making sure the plastic film touches the entire surface of the batter.
Allow to set in the refrigerator for 4-6 hours.
Once the dough is set, portion 150g (5.3oz) of batter and press inside a greased 12 cm (4.7") metal ring on a silpat.
Bake at 160°C (320°F) for about 15 minutes or until the internal temperature reaches a minimum of 93°C (199°F) and a maximum of 95°C (203°F).
Let the cookies cool in the mold for a few minutes before unmolding them. Run a small paring knife around the rim and remove the ring. Let the cookies cool completely at room temperature until needed.

Tools

Metal Tray
Bowl(s)
Gloves
Mixing bowl (s)
Plastic film
Scale
Infrared Thermometer
Small paring knife
Silpat (s)
Tabletop mixer, mixing bowl and a paddle attachment
Spatula(s)
12 cm (4.7") metal ring

555 g

Whole milk
160 g

Heavy cream, 35% fat
40 g

inverted sugar
130 g

dextrose
100 g

sucrose
65 g

trehalose
5 g

ice cream stabiliser
5 g

Mono diglyceride emulsifier
3 g

Maldon sea salt flakes
120 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket

Place the milk and the cream in a saucepan and bring to a temperature of 40°C-50°C (104°F-122°F).
In the meantime, mix all the dry ingredients together except for the inverted sugar. Mix well to dilute the emulsifier and stabilizer.
Make a well and place the inverted sugar in the center.
Once the right temperature is reached, add the sugars to the cream gradually and incorporate well after each addition.
Cook the ice cream base to 85°C (185°F).
Pour the hot cream base in a container and add the hazelnut praliné paste.
Blend with an immersion blender for one to two minutes to homogenize.
Cool down as quickly as possible to 4°C (39°F) and allow to mature overnight in the refrigerator.
Once matured, blend the ice cream base with an immersion blender to ensure it is well homogenized.
Place the ice cream base in the machine and churn.
Once churned, place the ice cream in the freezer for a few minutes before using.

Tools

Cooktop
Saucepan
Tall recipient
Immersion blender
Bowl(s)
Infrared Thermometer
Ice-cream machine or Pacojet

15 g

water
45 g

sucrose
2 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Put the water and sucrose in a pan and heat until the temperature reaches 118°C (244°F).
Turn off the heat and add the nibs.
Mix until the sugar becomes dry and crystallized.
Turn the heat back on to melt the sugar and caramelize.
Once caramelized, turn off the heat and add the cocoa butter and mix well.
Spread the nibs on a silpat and let them cool at room temperature.
Store in an air tight container until ready to use.

Tools

Cooktop
Saucepan
Bowl(s)
Silpat (s)
Spatula(s)

125 g

Heavy cream, 35% fat
30 g

inverted sugar
1 g

Maldon sea salt flakes
30 g

sweetened condensed milk
60 g

glucose syrup
1 g

Tonka beans
25 g

liquid sorbitol
100 g

sucrose
80 g

butter
2 g

Soy lecithin, liquid
Q.S.

Tonka bean essence

Place the cream, condensed milk, glucose, inverted sugar and salt in a pan.
With a microplane, shave the tonka bean into the pan.
Bring to a simmer and remove from the heat. Reserve.
Put the sorbitol in another pan and melt.
As soon as it melts, add the sucrose gradually and let melt after each addition. Let it caramelize to a light color.
Turn off the heat and gradually add the warm cream, whisking well after each addition.
Once the cream is incorporated, turn the heat back on and add the butter.
Whisk constantly until the butter is melted.
Pour into a tall recipient and let it cool down to 80°C (176°F).
Add the lecithin and a few drops of tonka bean essence to your liking.
Blend with an immersion blender until well emulsified.
Cover with plastic film making sure the film touches the entire surface of the caramel.
Reserve in the refrigerator.

Tools

Cooktop
Whisk
Tall recipient
Immersion blender
Bowl(s)
Mixing bowl (s)
Plastic film
Infrared Thermometer
Saucepans
Microplane
Spatula(s)

109 g

soft butter
291 g

sucrose
9 g

Maldon sea salt flakes
109 g

glucose syrup
146 g

All purpose flour
145 g

Eggs, whole
9 g

vanilla extract
109 g

Callebaut Cocoa - Cocoa Mass - 2.5kg Callets

Cream the butter, sucrose, salt and 25% of the flour in the bowl of a mixer.
Add the glucose syrup and mix well.
Make sure the eggs are at 22°-23°C (72°-74°F) and mix with the vanilla.
Add the eggs gradually and mix well after each addition
Melt the cocoa paste and make sure it is at 50°C (122°F) before adding it to the bowl. Mix to combine.
Add the remaining sifted flour at once and slowly combine.
Put the batter in the mold and spread evenly. Tap the tray to remove any air bubbles.
Bake at 160°C (320°F) for 8 to 12 minutes or until the internal temperature of the brownie reaches 92°C (198°F).
Once the brownie is baked, let it cool and cut into small cubes. Reserve.

Tools

Metal Tray
Bowl(s)
Offset spatula
Infrared Thermometer
Tabletop mixer, mixing bowl and a paddle attachment
Spatula(s)
35cm (13.8")x 25cm (9.8")x 2cm(0.8") rectangular silicone mold

Q.S.

Callebaut Cocoa - Deodorized Cocoa Butter - 3kg Bucket
Q.S.

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
Q.S.

IBC creative silver powder
1 beans(s)

Tonka beans

Secure the guitar sheet strips around the cooled cookies.
Pipe concentric circles of tonka caramel on top of the cookies.
Put the ice cream in a piping bag with a round nozzle.
Fill the top of each cookie with ice cream.
Add dollops of caramel and praliné in the ice cream.
Top with cubes of brownie and sprinkle with caramelized nibs.
Place the cookies in the blast freezer until solid.
Mix equal amounts of melted cocoa butter and melted chocolate.
Make sure the temperature of this mix is between 35°-40°C (95°-104°F).
Using a cutter, carefully remove the guitar strips from around the cookies.
Pour the chocolate and cocoa butter mix in a spray gun and spray the cookie tarts evenly.
Place the cookies into the blast freezer until solid.
To decorate, shave some tonka bean on top of the cookies and decorate with some silver flakes or powder.
If desired, place a personalized stencil with your logo on it in the center of each cookie.
Store the ice cream cookie tarts at -22°C (-7.6°F) and serve between -15°-16°C (-5.3°-2°F).