Tesko

Makes : 3 cakes

Long shelflife
Quick & easy (production)
Good for freezing

This adaptable ice cream cake is perfect for various occasions – just switch up the decoration! In this version, Chef Russ crafted it with Fleur de Cao Dark Chocolate ice cream, infused with the delightful notes of Earl Grey tea. Nestled within is a luscious mandarin curd, while the base features a chocolate biscuit soaked in Earl Grey tea. At the very bottom, relish a crisp layer of feuilletine and chocolate. Those charming white chocolate bell decorations? Custom-cut stencils brought them to life!

This adaptable ice cream cake is perfect for various occasions – just switch up the decoration! In this version, Chef Russ crafted it with Fleur de Cao Dark Chocolate ice cream, infused with the delightful notes of Earl Grey tea. Nestled within is a luscious mandarin curd, while the base features a chocolate biscuit soaked in Earl Grey tea. At the very bottom, relish a crisp layer of feuilletine and chocolate. Those charming white chocolate bell decorations? Custom-cut stencils brought them to life!

rok trajanja:: 2 months
Conservation:: -18*C

Containing: 6 Components

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642 g

Whole milk (3.5% fat)
20 g

Heavy cream (35% fat)
5 g

Earl grey tea leaves
20 g

Invert sugar (Trimoline)
33 g

Milk solids non fat
60 g

Glucose powder DE42
87 g

sucrose
4 g

Ice cream stabilizer & emulsifier blend
131 g

Cacao Barry DARK COUVERTURE - FLEUR DE CAO™ 70% - PISTOLS - 20KG BOX

Weigh all ingredients.
Combine the dairy in a sauce pot and bring to the boil.
Add the tea leaves and infuse for 5 minutes.
Strain.
Return the dairy to its original weight (662g) by adding more milk as needed.
Add the Invert sugar to the infused dairy.
Heat the mixture on the stove to 45°C.
Combine and blend well all the dry ingredients.
At 45°C, incorporate the blended dry ingredients.
Mix.
Pasteurize between 82°C and 85°C for 2-3 min.
Pour over the chocolate and emulsify.
Cool rapidly to + 4°C.
Maturation minimum 4 hours – best 12 hours.
Mix and churn between -7°C and -10°C.
Stock at - 18°C.

66 g

CWD-Q1EVOC
132 g

Cacao Barry PRALINÉ - 50% HAZELNUTS - PASTE - 5KG BUCKET
66 g

Grapeseed oil
4 g

salt
331 g

Cacao Barry Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag

Melt the chocolate.
Mix in the praliné paste, oil, salt and crushed feuilletine.
Spread into molds.
Freeze.
Unmold and keep in freezer until needed for building the cake.

117 g

egg yolks
320 g

whole eggs
128 g

sucrose
197 g

egg whites
128 g

sucrose
64 g

Invert sugar (Trimoline)
149 g

all-purpose flour
96 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG

Beat the egg yolks and sucrose at medium speed. Add the whole eggs one at a time until the batter becomes pale in colour.
Beat until the batter reaches the ribbon stage.
Separately, beat the egg whites with the sucrose and Invert sugar that has been heated to 40°C.
Mix the two batters; always adding the egg yolk batter to the whites first, and then the flour and cocoa powder which were sifted together previously, folding carefully.
Once everything is mixed, spread onto sheet pans measuring 60x40 cm, with a height of 8 mm.
Bake at 170°C and then set aside.