Amandii bar

Ingredients

1700g whole milk

92g 1% fat dry milk

420g sugar

180g glucose powder DE 33

600g heavy cream 36%

7.4g procrema bio 5

4.5g Sosa natur emul

60g Norohy vanilla extract

Method

Take approx. 10% of the sugar and mix it with the stabiliser, natur emul and procrema.

Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.

At 85°F (30°C), add the sugars. Once the mixture has reached 95°F (35°C), add the cream.

Once the mixture has reached 115°F (45°C), add the pre-mixed portion of sugar and stabiliser.

Pasteurise at 185°F (85°C), mix and quickly cool to 40°F (4°C).

Leave to sit for at least 12 hours at 40°F (4°C).

Strain, mix using an immersion blender and churn.

Ingredients

70g mineral water

130g sugar

Pine nuts

Method

Cook the water and sugar at 250°F (120°C), then add the pine nuts.

Make sure the nuts are coated with sugar, then let them caramelise.

Place them on a silicone mat so that you can separate them from one another.

Store in a dry place.

Ingredients

130g pastry flour

50g Confectioner’s sugar

20g extra fine blanched almond flour

1g fleur de sel

70g European-style butter

30g eggs

Method

Mix the dry ingredients with the cold, cubed butter.

As soon as the mixture is completely smooth, add the cold eggs.

As soon as you obtain an even dough, stop mixing.

Store in the refrigerator or spread out immediately.

Bake at 300°F (150°C).

Ingredients

265g almond shortcrust pastry

140g crispy wheat flake cereal

5g fleur de sel

190g organic andoa lactée 39% couverture

Method

Break up the shortcrust pastry in a food processor.

Mix with the crispy wheat flake cereal, fleur de sel and melted chocolate.

Ingredients

710g heavy cream 35 %

40g Norohy vanilla extract

470g sugar

470g glucose DE 35/40

240g salted butter

Method

Heat the cream and vanilla extract.

Cook the sugar and glucose until a caramel forms.

Deglaze with the cream.

Add the butter and mix using an immersion blender.

Ingredients

1000g organic andoa lactée 39% couverture

100g grape seed oil

Method

Melt the couverture at 115-120°F (45-50°C).

Add the oil and mix.

The whole mixture should be between 85-95°F (30-35°C) – Cool it down if necessary.

Coat your chilled product and put back in the freezer.

Prepare the ice cream, caramel, candied pine nuts and glaze.

Split the caramel into 2 batches. Add 10% of the caramel’s weight in whisky to 1 batch.

Place 10g of pressed shortcrust in a silikomart silicone mold (ref. SF235).

Freeze. Churn the ice cream and put 30g in molds, making sure to create a hollow in each one.

Freeze, then fill in the hollows with whisky caramel.

Freeze and cover over with approx. 20g ice cream.

Freeze then turn out. Use a piping bag with a 10mm nozzle to pipe a row of very chilled caramel onto the bars.

Cover this with 10g of caramelised pine nuts and freeze immediately.

Fully coat the bars with glaze heated to 105°F (40°C).