Zéphyr™ Caramel Crunch Gelato

Zéphyr™ Caramel Crunch Gelato

Level:
Medium

Zephyr™ Caramel Gelato

Used products: Zephyr™ Caramel Gelato

  • 5.5 lb
    Whole milk
  • 2.8 oz
    skimmed milk powder
  • 6.8 oz
    cold heavy cream
  • 2.1 oz
    caramelised sugar
  • 6.3 oz
    glucose syrop DE 42
  • 2.1 oz
    dextrose
  • 4.8 oz
    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

  • 10.6 oz
    butter
  • 9.9 oz
    sugar
  • 0.3 oz
    salt

Preparation: Breton Sable

Cream

Cook to 85°C stirring continuously.

Used products: Breton Sable

  • 4.2 oz
    egg yolks

Preparation: Breton Sable

Add egg yolks gradually

Used products: Breton Sable

  • 14.1 oz
    all-purpose flour
  • 1.4 oz
    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.