Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream – a delicious recipe with heavy cream, milk, sugar, egg yolks, milk chocolate, sugar. Easy to follow and perfect for any occasion.
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1
Whip the 16 ounces heavy cream to soft peaks.
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2
Bring the milk and remaining 4 1/2 ounces of cream to a boil.
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3
Beat the sugar and egg yolks until smooth.
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4
While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper.
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Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon.
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Remove from the heat.
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Strain and pour over the chocolate.
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Mix to incorporate.
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Gently fold in the whipped cream.
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Caramel Cream:
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Combine the sugar and water in a saucepan.
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Cook over medium heat, stirring, until mixture comes to a boil.
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Once mixture boils, don't stir anymore.
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Boil until the mixture turns a dark caramel color.
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Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean.
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Be careful as the mixture may sputter a bit when you add the cream.
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Bring back to a boil and cook until a uniform consistency is achieved.
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Strain and let cool overnight.
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Whip the remaining half quart of cream to soft peaks.
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Fold in the caramel.
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Assembly:
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While the ice cream is still soft stir in 1 cup of pistachio nougatine.
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Place in freezer until ready to serve.
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Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell.
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Place in the freezer until set.
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Pipe in about 2 tablespoons of the caramel cream into each dome mold.
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Top with a chocolate disk and a round of chocolate biscuit.
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Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.
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Warm the chocolate glaze.
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Place a sable round on a plate.
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Glaze the dome and place it on top of the cookie.
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Top with a dot of gold leaf.
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Serve with the pistachio ice cream and chocolate garnishes.
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12 egg whites
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1 cup plus 1 tablespoon sugar, plus 2 cups sugar
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8 yolks
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11 ounces canola oil
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8 ounces water
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1 1/2 cups cake flour
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6 ounces cocoa
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1/2 tablespoon baking soda
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1/2 tablespoon baking powder
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Preheat the oven to 350 degrees F.
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Place the egg whites in a mixer and whisk until frothy.
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While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks.
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Meanwhile whisk together the yolks, oil and water until frothy.
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Stir in the remaining 2 cups sugar.
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Sift the remaining dry ingredients and whisk into the yolk mixture.
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Gently fold in the meringue.
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Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes.
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Let cool.
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Cut with a round cutter to fit directly at the base of the dome mold.
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7 ounces butter
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1/2 cup plus 1 tablespoon sugar
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1 egg
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1 yolk
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1 1/2 cups all-purpose flour
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3 ounces cocoa
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Pinch salt
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Preheat the oven to 350 degrees F.
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Cream together the butter and sugar.
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Add the egg and yolk, 1 at a time, just to combine.
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Sift all dry ingredients and add a little at a time until just mixed together.
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Roll out very thin, about 1/8-inch.
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Cut out with a 1 1/2-inch round cutter.
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Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes.
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Let cool.
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Chocolate Glaze:
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3 1/2 ounces water
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1/2 cup sugar
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9 ounces cream
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2 ounces corn syrup
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3 1/2 ounces 58 percent chocolate
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2 cups pate a glacer brune
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Bring the water, sugar, cream and corn syrup to a boil.
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Pour over the chocolates and mix together.
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Let cool.
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6 ounces butter
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2 1/2 ounces corn syrup
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6 1/2 ounces confectioners' sugar
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1/4 teaspoon pectin
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1/2 pound chopped pistachios
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Preheat oven to 325 degree F.
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In a large pot, melt the butter and corn syrup.
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Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil.
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Continue to cook for 2 minutes.
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Stir in the pistachios.
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Spread onto parchment lined sheet pan and bake in the oven until golden brown.
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Let cool.
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Grind in a food processor into small chunks.
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1 quart milk
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1/2 quart cream
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1 vanilla beans, split and scraped
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2 cups sugar
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10 egg yolks
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Bring the milk, cream, vanilla beans and half the sugar to a boil.
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Whisk together the remaining sugar and yolks.
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While whisking, add a ladle of the hot cream mixture to the yolks.
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Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon.
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Remove from the heat and strain.
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Let cool and process in an ice cream machine.
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72 percent chocolate
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Fleur de sel
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Temper chocolate and spread a thin layer out onto parchment.
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Sprinkle lightly with fleur de sel before it sets.
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Cut out with a 3/4-inch circle cutter.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 16 ounces heavy cream, plus 4 1/2 ounces cream, 4 1/2 ounces milk, .75 ounce sugar, 3 egg yolks, and more.
Yes, Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.