- Puff Pastry350
- Flour T45500
- Cold Water260
- Fine Salt10
- Melted Butter50
- Firm and Dry Butter325
- Caster Sugar170
- Whole Liquid Cream50
- ¼ Vanilla Bean
- Fleur of Sel2
- Cold Butter80
- Cloves of Vanilla from Tahiti2
- Whole Milk500
- Trimoline (or sugar)20
- Milk Powder25
- Stabilizer1(optional) for gilding and finishing
- Egg Yolks10
- Syrup with Orange Blossom Water50
Today we will show you how to make the Caramel Vanilla Ice Cream so just follow the steps for a perfect puff pastry and salted butter caramel. And for more dessert recipes click here.
Preparation of puff pastry
Pour the flour on the worktop, dig a hole.
Put the water and the fine salt in the hole.
Mix with your fingertips and add the melted butter. Continue mixing with a horn to avoid overworking the dough.
Let stand 1 hour in the cold, wrapped in food film. Take out the dough and cut it in a cross. Spread the dough into a square shape. Put the 325 g of butter on the dough, fold the four ends to pack the butter.
Spread the dough to obtain a band 60 cm long and 20 cm wide. Fold the dough into three equal parts, like a wallet. Turn the dough a quarter turn, spread again and fold into the wallet to get the second round.
Let stand for 30 minutes in the refrigerator, wrap with food film. Repeat the process to get a third round. Leave in the refrigerator until use or freeze. For use, give two more turns, spread the dough according to the desired size and thickness.
And for more details and tips click here.
Preparation of salted butter caramel
In a heavy saucepan, heat the sugar over medium heat. Cook on low heat until the sugar has a nice tint of caramel.
Then add the warm cream and scraped vanilla bean while stirring gently with a spatula to decant the caramel over medium heat. When the cream is completely incorporated, immerse your thermometer in the caramel pour control cooking: it must indicate 106 ° C.
Once this temperature reached, remove the pan from the heat and add the salt, as well as the cold butter, cut into pieces , in order to stop cooking. Mix.
Pour the caramel into a clean container and place in the refrigerator to thicken.
Preparation of vanilla ice cream
Pour the milk into a saucepan. Split the vanilla pods lengthwise and scratch the inside with the tip of a knife.
Place the grains and pods in the milk. Bring to 30 ° C, then incorporate the dry mixture – the caster sugar, the stabilizer, the milk powder and trimoline.
At 50 ° C, add the butter. Beat the egg yolks with the remaining caster sugar and pour over the boiling milk. Pour back into the pan and cook for a few seconds, stirring with a wooden spatula.
As soon as the cream becomes unctuous, immediately remove the pan from the heat and pour the mixture into a salad bowl, sieving it to stop cooking. Give a boost to smooth the cream. Reserve in the refrigerator until completely cool.
Then take in an ice cream maker, then mold into a circle 22 cm in diameter and 3 cm high. Reserve in the freezer. It is best to mold your circle when the vanilla ice cream is still soft, within 2 hours after the spinning.
Montage of the cake
We will do here, what is called a dry cake; there is a time not so far, where this cake was commonly tasted: just puff pastry and a bean, of course!
Spread the puff pastry on a thickness of 2 mm. Let it sit for 1 hour in the cold. Then spread it again to a thickness of 2 mm, without forcing the dough.
Detail two rounds 22 cm in diameter. Place them on an aluminum plate or a lightly floured wooden board.
One avoids putting a sheet of paper, so that the dough does not wrinkle. Using a brush dipped in water, brush all the virgin dough. The dough should be moistened regularly, being careful not to put too much water; for this operation, wipe the brush a little, in order to remove the excess water.
Gently lay the second drop on top, and press the entire surface, to avoid air bubbles.
Press all around to weld the two down.
Put the cake in the refrigerator for 30 minutes or 10 minutes in the freezer. Take it out and turn it on itself. Glaze the surface of the cake with egg yolk, then reserve it for 30 minutes in the refrigerator. While cooling, the dough will harden and it will be much easier for you to decorate it.
Garnish with the egg yolk a second time, then, with the fine and new tip of a knife (choose the knife that slides well on the dough according to the blade), draw there nice stripes taking care of not not split the dough (that is why we must let the dough cool before incising, otherwise the tip of the knife sinks). Stitch the center of the cake with the tip of the knife, this will allow the steam to go out when cooking, and thus, to have a more regular cake.
Put the cake in the cold so that the stripes dry a little (indeed, it is better to cook the cake after a few hours of rest in the refrigerator).
You can freeze it raw; in this case, it will be necessary to pack it after freezing, in order to preserve the taste of the fresh butter of the
puff pastry, and of course for cooking, you will let it thaw the cake before.
Preheat your oven to 170 ° C.
Bake the cake for 30 to 40 minutes at 170 ° C and a few minutes at 160 ° C.
Finishes and dressage of the Caramel Vanilla Ice Cream
As soon as you leave the oven, brush the cake with orange blossom water. Let the cake cool on a rack.
Cut the cake into two equal parts in the thickness. Place them on a plate, cut up. Sprinkle with icing sugar, and bake for a few more minutes at 180 ° C, this will allow the interior to be crisp. Let the cake cool well.
At the time of the tasting (but you can also put it in advance), spread a little salted butter caramel on the bottom layer and drop the circle of vanilla ice cream, unmold it. Using a pocket, place caramel on the entire surface of the ice. Put on the second part of the cake and press to weld the elements together, so that when cutting, the cake is holding.
The cake also comes in a frozen version. A recipe based on vanilla and caramel that will delight young and old.