Chocolate Helipops

Chocolate Helipops

Level:
Difficult

Tonka Bean Chocolate Ice Cream

Used products: Tonka Bean Chocolate Ice Cream

Preparation: Tonka Bean Chocolate Ice Cream

Heat together cream, milk and invert sugar. 
Pour over chocolate and emulsify.
Mix in milk powder, glucose powder and neutral ice cream base.
Pour into Pacojet container and store in freezer for 4 hours.

Chinese Crêpe

Used products: Chinese Crêpe

Preparation: Chinese Crêpe

Cream together butter and all dry ingredients.
Add eggs and mix into batter.
Leave to rest for one hour. Pan-fry at 170°C and roll out.

Oatmeal Streusel

Used products: Oatmeal Streusel

  • 25 g
    oatmeal
  • 15 g
    brown sugar
  • 25 g
    butter
  • 0.5 g
    salt
  • 25 g
    all-purpose flour

Preparation: Oatmeal Streusel

Cream together butter and sugar.
Add salt, flour and oatmeal, and mix into paste.
Bake at 170°C for 12 minutes.

Vanilla Tuile

Used products: Vanilla Tuile

  • 25 g
    butter
  • 25 g
    icing sugar
  • 19 g
    egg white
  • 1 g
    vanilla bean pulp
  • 23 g
    all-purpose flour

Preparation: Vanilla Tuile

Cream together butter and all dry ingredients.
Add egg whites and mix into batter.
Leave to rest for one hour and bake at 170°C for 8 minutes. 

Salted Caramel Butter

Used products: Salted Caramel Butter

  • 50 g
    cream
  • 45 g
    glucose
  • 45 g
    sugar
  • 1 g
    salt
  • 37 g
    butter
  • 45 g
    milk

Preparation: Salted Caramel Butter

Make a caramel with cream, sugar, glucose, salt and butter.
Add milk to cool down and pour into piping bag.