Since ice cream is a seasonal product in Paris, leading Pastry Chefs also add ice cream collections to their patisserie boutiques during the summer. It’s very difficult to eat sweet desserts when it’s very hot, so this is a desirable economic act for chefs who are also affected by climate change and the need to provide products suitable for a longer hot season than before.
Towards the summer, the luxury Hotel de Crillon in Concorde Square also decided to join the ice cream celebration and opened at the entrance to the hotel a kind of complex that simulates a small beach in the Caribbean, with deck chairs, beach atmosphere and especially ice cream by Pastry Chef Matthieu Carlin, who heads the hotel’s pastry department.
In honor of the opening of the complex, Chef Carlin agreed to give me the recipe for his creation so I can share it with you. Carlin calls the dessert “Cookie Glacé” meaning an ice cream cookie. The dessert consists of a pecan chocolate cookie with salted caramel, a vanilla ice cream disc and all this is coated in chocolate with crunchy roasted pecans.
I made it at home, it requires quite a bit of work but well worth the effort! Do not hesitate to double quantities ?
A few tips before we start
♣ The recipe is suitable for 6 units with a diameter of 7-7.5 cm, to achieve the same accuracy as in the pictures, the same rings/silicone mold must be used for the cookies and ice cream slices.
♥ Vanilla ice cream – If you have an ice cream machine, it is recommended to make homemade ice cream. I bought quality vanilla ice cream and used it.
♠ It is recommended to use kitchen scale to achieve a perfect result.
Chocolate, Caramel and Pecan Ice Cream Spread Cookie Pop
6 units, 7-7.5cm in diameter
Ingredients
Chocolate Pecan Cookies:
40g butter, softened
45g light brown sugar
25g eggs (around half medium egg)
60g flour, sifted
2g baking soda powder
Pinch of salt
30g roasted pecans, chopped
25g dark chocolate chips, or chopped chocolate (70%-80%)
Vanilla Ice Cream:
400ml Vanilla ice cream – you can make it yourself if you have an ice cream machine, or buy it like me.
Salted Caramel:
40g sugar
5g glucose syrup (possible)
60g heavy whipping cream
10g butter in room temp’ (cut to small cubes)
Pinch of salt, I use Fleur-de-Sel
Chocolate Pecan Glacage:
175g dark chocolate, chopped
175g milk chocolate, chopped
100g Canola oil
75g roasted pecans, chopped
Preparation
1. Preheat the oven to 230C degrees.
2. Chocolate Pecan Cookies: In a medium bowl beat together butter and sugar until soft and creamy. Add egg and mix.
3. Add the flour, baking powder and salt. Mix until soft dough forms.
4. Fold in the pecan chunks and chocolate chunks, mix. Refrigerate for 15 minutes.
5. Divide the dough into 6 balls, 35g each. Place the dough balls in a disc silicone mold or in greased tart rings placed on a baking sheet lined with parchment paper and press to form an even layer.
6. Bake for about 4-5 minutes, just until the cookies are lightly golden, don’t fully bake.
7. Remove from the oven and while the cookies are still hot, create a kind of socket in them when the frame remains high, you can use the bottom of a small cup, for example. Cool to room temperature and remove from the mold/rings.
8. Create 6 vanilla ice cream slices using the same mold/rings you used for cookies (I just clean the cookie rings and use them for ice cream). Press ice cream into rings or mold to form an even layer and freeze (for 2 hours at least).
9. Salted Caramel: In a medium heavy-duty saucepan heat sugar and glucose (if you chose to add it), until it melts into a brown amber-colored liquid.
10. Meanwhile, in a small saucepan, heat the cream until simmering.
11. After the sugar turned into caramel, pour the boiling cream into the caramel pot through a sieve. Attention! The caramel bubbles and rises to the top. It is best to remove the pot from the heat source for a few seconds, so that the caramel does not slide. Return to the heat source for a few seconds while stirring until a smooth cream is obtained.
12. Remove from heat, add butter and salt and stir until smooth. For a very smooth caramel cream it’s recommended to grind with a blender rod.
Assembling
13. Place cookies on a cutting board lined with parchment paper, pour salted caramel into each cookie, so that the caramel reaches the height of the cookie surface. Freeze for a few minutes.
14. Remove the ice cream slices from the mold/rings, place on a cutting board lined with parchment paper, attach a popsicle stick to each slice and return to the freezer for a few minutes.
15. It’s time to match the ice cream to the cookie – place an ice cream slice on each cookie so that the popsicle stick is between the two discs and sticks to the caramel. Tighten lightly and freeze (for 2 hours at least).
16. Chocolate Pecan Glacage: Melt the chocolate in a double boiler or the microwave, remove from heat and add the oil, stir until smooth. Add the chopped pecans, mix and pour into a long, narrow vessel, one that the Ice Cream Cookie can fit into.
17. Dip each Ice Cream Cookie in the glacage and place on a cutting board lined with parchment paper. Freeze until eating.
source : parischezsharon.com
