Equipment
- 1 Blender
- 1 Electric Mixer
- 1 Oven
- 1 Freezer
Ingredients
Chocolate Gelato
- 1162 g Whole Milk
- 210 g Heavy Cream 40%
- 150 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
- 110 g Dextrose
- 240 g Granulated Sugar
- 70 g Gelato Base 50
Chocolate Jaconde
- 125 g Whole Eggs
- 88 g Granulated Sugar
- 88 g Almond Flour
- 38 g Pastry Flour
- 15 g Guittard High Fat 22/24% Natural Cocoa Powder
- 160 g Egg Whites
- 40 g Granulated Sugar
- 20 g Melted Butter
Ice Cream Sandwich Cookies
- 149 g All-Purpose Flour
- 43 g Guittard Dark 10/12% Dutched Cocoa Powder
- 3 g Baking Soda
- 3 g Salt
- 70 g Unsalted Butter
- 136 g Granulated Sugar
- 60 g Dark Brown Sugar
- 15 g Vegetable Oil
- 40 g Egg Yolks
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 62 g Whole Milk
Caramel Coulis
- 190 g Heavy Cream
- 1/2 Prova Gourmet Grade A Tahiti Vanilla Beans (4oz) (split and scraped)
- 1 g Salt
- 70 g Water
- 165 g Granulated Sugar
- 15 g Butter
Instructions
Chocolate Gelato
- Blend 150 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder with the rest of the ingredients with an immersion blender.
- Process in a batch freezer.
Chocolate Jaconde
- Combine the eggs, confectioners' sugar and almond flour and whisk with an electric mixer to a light ribbon.
- Sift together the pastry flour and 15 g Guittard High Fat 22/24% Natural Cocoa Powder.
- Combine the egg whites and granulated sugar, and whisk with an electric mixer to form medium peaks.
- Folk 1/3 of the whites into the yolk mixture at a time, followed by the flour mixture and melted butter. Spread onto a half-sheet pan that is lined with a silicone baking mat.
- Bake at 380°F/193°C for about 15 minutes.
Ice Cream Sandwich Cookies
- Sift together the flour, 43 g Guittard Dark 10/12% Dutched Cocoa Powder, baking soda and salt.
- Fit a paddle attachment on an electric mixer, and cream together the butter and sugar. Add the oil and continue mixing until slightly pale. Add the egg yolks and 5 g Prova Gourmet Madagascar Bourbon Vanilla Extract and mix thoroughly. Add the dry ingredients in three additions, alternating it with milk in two additions and mixing until completely blended.
- Roll the dough between 2 sheets of parchment paper to about 1/8" thick. Freeze the dough, cut desired shape, then free again before peeling back opposite side of parchment paper to release the dough.
- Bake on parchment paper or silicone baking mat at 350°F/176°C in convection oven for about 12 minutes.
Caramel Coulis
- Combine the warm cream, 1/2 Prova Gourmet Grade A Tahiti Vanilla Beans (4oz) and sea salt. Set aside.
- Combine the sugar and water, and cook to a deep caramel. Deglaze with butter. Slowly add the cream mixture.
- Bring to a boil then remove from heat. Allow to cool.
- Emulsify with an immersion blender.
- Cast into desired mold.
Assembly
- Choose a silicone mold shape for the finished sandwiches.
- Cut the jaconde 10% smaller than your mold size. Apply caramel coulis to the jaconde with a spatula, creating an insert; blast freeze.
- Pipe gelato halfway up the side of the mold and top with the jaconde-caramel insert.
- Cap with gelato as needed. Blast freeze.
- Remove the gelato from the mold and apply pre-baked cookies. Place into a freezer for at least 24 hours, allowing the cookies to soften slightly before enjoying.
Notes
