Chocolate Helipops
- Level:
-
Difficult
Tonka Bean Chocolate Ice Cream
Used products: Tonka Bean Chocolate Ice Cream
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1.3 lbmilk
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1.4 ozTonka beans
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5.3 ozcream
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2.1 ozinvert sugar
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6.6 ozCHD-P65ALTOBIO
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1.3 ozneutral ice cream base
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1.0 ozskimmed milk powder
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1.3 ozatomised glucose
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.
Soft Peru Ganache
Used products: Soft Peru Ganache
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5.3 ozcream
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3.9 ozCHD-P65ALTOBIO
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0.9 ozbutter
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0.5 ozglucose
Preparation: Soft Peru Ganache
Heat together cream and glucose.
Pour over chocolate and emulsify.
Mix in soft butter and pipe into lollipop stick.
Chinese Crêpe
Used products: Chinese Crêpe
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1.6 ozbutter
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2.2 ozsugar
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3.2 ozwhole egg(s)
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1 beans(s)vanilla bean
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0.1 ozsalt
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1.2 ozall-purpose flour
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
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0.9 ozoatmeal
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0.5 ozbrown sugar
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0.9 ozbutter
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7.7 grsalt
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0.9 ozall-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
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0.9 ozbutter
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0.9 ozicing sugar
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0.7 ozegg white
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15.4 grvanilla bean pulp
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0.8 ozall-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
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1.8 ozcream
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1.6 ozglucose
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1.6 ozsugar
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15.4 grsalt
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1.3 ozbutter
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1.6 ozmilk
Preparation: Salted Caramel Butter
Make a caramel with cream, sugar, glucose, salt and butter.
Add milk to cool down and pour into piping bag.
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