Ice-cream sandwich caramel tatin
A creation of Stéphane Augé
After doing his culinary training at Lycée Hôtelier de La Rochelle, in his city of origin, Stéphane Augé decided that he would teach. He spent eighteen years training students in cookery and later patisserie at Lycée Hôtelier de Gascogne, in Talence - Bordeaux, following which he joined Lycée Hôtelier Quercy Périgord, in Souillac, in the autumn of 2016.
Voted Best Ice Cream Craftsman of France in 2007, Augé was approached by the National Confederation of Ice Cream Makers to coach the French team for the 2020 Gelato World Cup.
Ingredients
Caramelized apple sorbet
610 g Water
170 g Liquid cream 35% FAT
70 g Dextrose
5 g Stabilising agent
Shortbread hazelnut biscuit
150 g Temperate butter
2 g Vanilla
2 g Fine salt
40 g Icing sugar
40 g Caster sugar
90 g Hazelnut powder
50 g Cornstarch
110 g Flour
30 g Egg
Milky coating with caramelized hazelnuts
50 g Water
150 g Sugar
300 g Chopped hazelnut
5 g Butter
700 g Caramel milky coating
100 g Cocoa butter
200 g Hazelnut oil
Caramelized apple clean label filling
Our caramelized apple clean label filling Andros Chef belongs to the new bake stable 100% natural ambient line. Its chunky and thickly texture is tailor-made for pastries and viennoiseries. A natural product without any colouring or flavouring added. The caramelized apple filling has a full-rounded apple flavour, with a hint of acidity, typical of the French Pink Lady variety. Apples are received and transformed in our Andros factory in Lot department. Packed in a 1kg aluminium bag.
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Caramelized apple sorbet
Heat water and cream at +45°C. Combine all dry ingredients and add them to the first mix while stirring vigorously, blend to homogenize. Pasteurise at +85°C. Rapidly cool to +4°C. Add the filling, blend again. Check the Brix using a refractometer 37°. Leave to age 1 to 4 hours at least, 12 to 24 hours ideally. Blend before churning.
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Shortbread hazelnut biscuit
Mix all ingredients step by step. Soften the butter with vanilla, salt and sugar. Add starch and sand. Add the egg. Spread between two baking sheets, quickly cool in a blast chiller. Cut out as desired. Spread on a baking mat silpain. Bake 10/12 minutes at 160°C. Spread caramel on a shortbread and another with caramelized apple. Put a disk of caramelized apple sorbet between the two shortbread.
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Milky coating with caramelized hazelnuts
Heat a syrup at 115°C. Add hazelnuts, sand and caramelize. Add the butter at the end of the heating process. Spread on a baking sheet to cool down. Melt the coating with cocoa butter at 45°C, add oil, whip. Add the hazelnuts and coat the sandwich.
