Zéphyr™ Caramel Crunch Gelato

Zéphyr™ Caramel Crunch Gelato

Level:
Medium

Zephyr™ Caramel Gelato

Used products: Zephyr™ Caramel Gelato

  • 2500 g
    Whole milk
  • 80 g
    skimmed milk powder
  • 192 g
    cold heavy cream
  • 60 g
    caramelised sugar
  • 180 g
    glucose syrop DE 42
  • 60 g
    dextrose
  • 135 g
    neutral ice cream base

Preparation: Zephyr™ Caramel Gelato

Blend all ingredients with immersion blender

Cook to 85°C stirring continuously.

Preparation: Zephyr™ Caramel Gelato

Pour hot mixture over chocolate

Blend with immersion blender.

Breton Sable

Used products: Breton Sable

  • 300 g
    butter
  • 280 g
    sugar
  • 8 g
    salt

Preparation: Breton Sable

Cream

Cook to 85°C stirring continuously.

Used products: Breton Sable

  • 120 g
    egg yolks

Preparation: Breton Sable

Add egg yolks gradually

Used products: Breton Sable

  • 400 g
    all-purpose flour
  • 40 g
    baking powder

Preparation: Breton Sable

Fold in flour sifted with baking powder

Refrigerate dough for at least an hour then roll out to 1 cm thick. 
Bake at 180°C (355°F) for 20 – 25 minutes.
Allow to cool then crumble into small pieces to fold into gelato.