Sablée with Balsamic Caramel Ice Cream Cornet

By corlear

Ingredients

• For the basic syrup:
• 2 oz sugar
• 1/4 cup water
• For the sablée pastry:
• 1 1/3 cup butter
• 1/4 cup salted butter
• 11/4 cup icing sugar
• 23/4 tbsp egg yolks
• 1.1 lb plain flour
• For the sablée cornet:
• 1/4 cup butter, softened
• 11/4 cup icing sugar
• 3/4 tbsp plain flour, sieved
• 31/4 tbsp egg whites
• 4 oz sablée pastry (see previous step)
• 3 tbsp basic syrup (see previous step)
• 11/2 tbsp glucose
• For the balsamic caramel ice cream:
• 2 cups milk
• 11/2 tbsp glucose
• 1/2 cup egg yolks
• 2 oz sugar
• 11/2 tbsp balsamic caramel
• 1 tsp ice cream stabilizer

Details

Servings 10

Preparation

Step 1

For the basic syrup:
1. Mix both ingredients together and bring to boiling point.

For the sablée pastry:
1. Beat the butter, salted butter and icing sugar together in a mixer.
2. Gradually add the egg yolks and a little of the flour. Finally, fold in the rest of the flour.
3. Leave to rest between 2 sheets of greaseproof paper for 8 hours.
4. It is not recommended to make a smaller quantity

For the sablée cornet:
1. Place the butter and sugar in a mixer. Beat until it is thoroughly mixed and fold in the flour and the egg whites.
2. Add the sablée pastry powder that has already been baked and crushed in a food processor.
3. Gently heat the syrup and glucose so that it dissolves. Add the rest of the ingredients.
4. Blend the dough in the food processor so that it is smooth.
5. Strain and leave to rest in the fridge for 3 hours.
6. Roll out 3" diameter circles of sablée dough on a Silpat liner.
7. Bake at 345ºF for between 6 and 8 min. Remove from the oven and form into the shape of a cornet while still hot.

For the balsamic caramel ice cream:
1. Heat the milk with the balsamic caramel and glucose and infuse until it is completely dissolved.
2. Mix and beat the egg yolks, sugar and stabilizer together until the mixture is white, then add the balsamic caramel milk.
3. Bake the ice cream base at 185ºF. Leave to cool and for the flavor to come out in the fridge for 8 hours.

Final Steps and Preparation:
1. Process the ice cream in the ice cream maker and place in a icing bag.
2. Fill the cornet with the balsamic caramel ice cream. Serve immediately.