Rocher ice

Rocher ice

Level:
Medium
Makes:
Recipe for approx. 60 units of 4cm in diameter

CRUNCHY HAZELNUT PRALINE

Used products: CRUNCHY HAZELNUT PRALINE

Preparation: CRUNCHY HAZELNUT PRALINE

Melt separately

Preparation: CRUNCHY HAZELNUT PRALINE

Add

Preparation: CRUNCHY HAZELNUT PRALINE

And finally

Spread a fine layer over an guitar sheet, leave to set in the fridge and then cut out 3cm circles in diameter.

SALTED CARAMEL FOR THE FROZEN CENTER

Used products: SALTED CARAMEL FOR THE FROZEN CENTER

  • 250 g
    sugar

Preparation: SALTED CARAMEL FOR THE FROZEN CENTER

Use dry caramelisation method to caramelise the sugar

Used products: SALTED CARAMEL FOR THE FROZEN CENTER

  • 150 g
    35% fat liquid cream
  • 50 g
    Whole milk
  • 25 g
    glucose syrup DE 44
  • 5 g
    salt
  • 2 pod(s)
    Vanilla

Preparation: SALTED CARAMEL FOR THE FROZEN CENTER

Deglaze with

Used products: SALTED CARAMEL FOR THE FROZEN CENTER

  • 1 g
    gelatin leaves

Preparation: SALTED CARAMEL FOR THE FROZEN CENTER

Take of the heat as soon as all the liquid has fully incorporated
Add previously soaked gelatine sheets

Used products: SALTED CARAMEL FOR THE FROZEN CENTER

  • 100 g
    salted butter

Preparation: SALTED CARAMEL FOR THE FROZEN CENTER

Cool at approx. 50°C and add

Stir and leave aside

HAZELNUT ICE CREAM

Used products: HAZELNUT ICE CREAM

  • 900 g
    Whole milk
  • 60 g
    35% fat liquid cream
  • 410 g
    water

Preparation: HAZELNUT ICE CREAM

Heat

Used products: HAZELNUT ICE CREAM

  • 10 g
    ice cream stabiliser

Preparation: HAZELNUT ICE CREAM

Add

Used products: HAZELNUT ICE CREAM

  • 240 g
    sugar
  • 160 g
    dextrose

Preparation: HAZELNUT ICE CREAM

Keep on the heat and add

Used products: HAZELNUT ICE CREAM

Preparation: HAZELNUT ICE CREAM

Once approx. 70°C are reached, add

And pasteurise the mixture at 85°C
Blend in a mixer and cool down quickly to 4°C, leave aside for 6 to 24 hours maximum and stir occasionally
And then freeze

MILK CHOCOLATE AND PRALINÉ GRAINS COATING

Preparation: MILK CHOCOLATE AND PRALINÉ GRAINS COATING

Melt separately

Used products: MILK CHOCOLATE AND PRALINÉ GRAINS COATING

Preparation: MILK CHOCOLATE AND PRALINÉ GRAINS COATING

Combine the two together and add

Make sure the temperature is at approx. 35°C  to dip the frozen spheres

ASSEMBLY

1. Put the hazelnut ice cream into half sphere silicone moulds, freeze and using a scoop make a hole in the center.
2. Fill the hole milk salted caramel and place the 3cm disk of crunchy praline in the middle of each mould.
3. After a few hours, demould the half spheres and stick them together by the middle.
4. Freeze, and once frozen glaze with the milk chocolate and Praliné Grains coating.
5. Maintain at -11°C and serve.