Praliné Ice Cream Cookie Tart
Difficult
Makes: 4 Yield
Revisit the classic cookie with this cookie tart made with ice cream. You'll learn how to make a praliné cookie base with a praliné ice cream. There are also chewy bites of brownie inside the tart as well as a tonka caramel and caramelized cocoa nibs.
Revisit the classic cookie with this cookie tart made with ice cream. You'll learn how to make a praliné cookie base with a praliné ice cream. There are also chewy bites of brownie inside the tart as well as a tonka caramel and caramelized cocoa nibs.
Shelf life:
2 Months
Conservation:
Frozen at -20°C or colder
Containing: 6 Components

Praliné Cookie

Ingredients: Praliné Cookie

  • 7.2 oz
    soft butter
  • 1.2 oz
    inverted sugar
  • 7.5 oz
    Callebaut Hazelnut Praline
  • 4.4 oz
    Muscovado sugar
  • 0.3 oz
    Maldon sea salt flakes
  • 9.4 oz
    All purpose flour
  • 3.8 oz
    Eggs, whole
  • 0.3 oz
    baking soda
  • 1.1 lb
    Cacao Barry Inaya™

Preparation: Praliné Cookie

  1. Cream the butter, inverted sugar and praliné together in the mixer.
  2. Once the mix is homogenous, add the muscovado sugar and maldon salt. Mix well and add 25% of the flour. Mix for about 2 minutes.
  3. Make sure the eggs are at 22°-23°C (72°-74°F).
  4. After 2 minutes of mixing, add the eggs gradually and mix well after each addition.
  5. Add the remaining flour and baking soda and mix until just blended.
  6. Add the chopped chocolate and mix well.
  7. Place the dough in a bowl, cover with plastic film making sure the plastic film touches the entire surface of the batter.
  8. Allow to set in the refrigerator for 4-6 hours.
  9. Once the dough is set, portion 150g (5.3oz) of batter and press inside a greased 12 cm (4.7") metal ring on a silpat.
  10. Bake at 160°C (320°F) for about 15 minutes or until the internal temperature reaches a minimum of 93°C (199°F) and a maximum of 95°C (203°F).
  11. Let the cookies cool in the mold for a few minutes before unmolding them. Run a small paring knife around the rim and remove the ring. Let the cookies cool completely at room temperature until needed.

View tools

  • Metal Tray
  • Bowls
  • Gloves
  • Mixing bowl
  • Plastic film
  • Scale
  • Infrared Thermometer
  • Silpat
  • Small paring knife
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula
  • 12 cm (4.7") metal ring

Hazelnut Ice Cream

Ingredients: Hazelnut Ice Cream

  • 1.2 lb
    whole milk
  • 5.6 oz
    Heavy cream, 35% fat
  • 1.4 oz
    inverted sugar
  • 4.6 oz
    dextrose
  • 3.5 oz
    sucrose
  • 2.3 oz
    trehalose
  • 0.2 oz
    ice cream stabiliser
  • 0.2 oz
    Mono diglyceride emulsifier
  • 0.1 oz
    Maldon sea salt flakes
  • 4.2 oz
    Callebaut Hazelnut Praline

Preparation: Hazelnut Ice Cream

  1. Place the milk and the cream in a saucepan and bring to a temperature of 40°C-50°C (104°F-122°F).
  2. In the meantime, mix all the dry ingredients together except for the inverted sugar. Mix well to dilute the emulsifier and stabilizer.
  3. Make a well and place the inverted sugar in the center.
  4. Once the right temperature is reached, add the sugars to the cream gradually and incorporate well after each addition.
  5. Cook the ice cream base to 85°C (185°F).
  6. Pour the hot cream base in a container and add the hazelnut praliné paste.
  7. Blend with an immersion blender for one to two minutes to homogenize.
  8. Cool down as quickly as possible to 4°C (39°F) and allow to mature overnight in the refrigerator.
  9. Once matured, blend the ice cream base with an immersion blender to ensure it is well homogenized.
  10. Place the ice cream base in the machine and churn.
  11. Once churned, place the ice cream in the freezer for a few minutes before using.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Immersion blender
  • Bowls
  • Infrared Thermometer
  • Ice-cream machine or Pacojet

Caramelized Cocoa Nibs

Ingredients: Caramelized Cocoa Nibs

  • 0.5 oz
    water
  • 1.6 oz
    sucrose
  • 0.1 oz
    Callebaut Cocoa butter

Preparation: Caramelized Cocoa Nibs

  1. Put the water and sucrose in a pan and heat until the temperature reaches 118°C (244°F).
  2. Turn off the heat and add the nibs.
  3. Mix until the sugar becomes dry and crystallized.
  4. Turn the heat back on to melt the sugar and caramelize.
  5. Once caramelized, turn off the heat and add the cocoa butter and mix well.
  6. Spread the nibs on a silpat and let them cool at room temperature.
  7. Store in an air tight container until ready to use.

View tools

  • Cooktop
  • Saucepan
  • Bowls
  • Silpat
  • Spatula

Tonka Caramel

Ingredients: Tonka Caramel

  • 4.4 oz
    Heavy cream, 35% fat
  • 1.1 oz
    inverted sugar
  • 15.4 gr
    Maldon sea salt flakes
  • 1.1 oz
    sweetened condensed milk
  • 2.1 oz
    glucose syrup
  • 15.4 gr
    Tonka beans
  • 0.9 oz
    liquid sorbitol
  • 3.5 oz
    sucrose
  • 2.8 oz
    butter
  • 0.1 oz
    Soy lecithin, liquid
  • As needed
    Tonka bean essence

Preparation: Tonka Caramel

  1. Place the cream, condensed milk, glucose, inverted sugar and salt in a pan.
  2. With a microplane, shave the tonka bean into the pan.
  3. Bring to a simmer and remove from the heat. Reserve.
  4. Put the sorbitol in another pan and melt.
  5. As soon as it melts, add the sucrose gradually and let melt after each addition. Let it caramelize to a light color.
  6. Turn off the heat and gradually add the warm cream, whisking well after each addition.
  7. Once the cream is incorporated, turn the heat back on and add the butter.
  8. Whisk constantly until the butter is melted.
  9. Pour into a tall recipient and let it cool down to 80°C (176°F).
  10. Add the lecithin and a few drops of tonka bean essence to your liking.
  11. Blend with an immersion blender until well emulsified.
  12. Cover with plastic film making sure the film touches the entire surface of the caramel.
  13. Reserve in the refrigerator.

View tools

  • Cooktop
  • Whisk
  • Tall recipient
  • Immersion blender
  • Bowls
  • Mixing bowl
  • Plastic film
  • Infrared Thermometer
  • Saucepans
  • Microplane
  • Spatula

Chewy Brownie

Ingredients: Chewy Brownie

  • 3.8 oz
    soft butter
  • 10.3 oz
    sucrose
  • 0.3 oz
    Maldon sea salt flakes
  • 3.8 oz
    glucose syrup
  • 5.1 oz
    All purpose flour
  • 5.1 oz
    Eggs, whole
  • 0.3 oz
    vanilla extract

Preparation: Chewy Brownie

  1. Cream the butter, sucrose, salt and 25% of the flour in the bowl of a mixer.
  2. Add the glucose syrup and mix well.
  3. Make sure the eggs are at 22°-23°C (72°-74°F) and mix with the vanilla.
  4. Add the eggs gradually and mix well after each addition
  5. Melt the cocoa paste and make sure it is at 50°C (122°F) before adding it to the bowl. Mix to combine.
  6. Add the remaining sifted flour at once and slowly combine.
  7. Put the batter in the mold and spread evenly. Tap the tray to remove any air bubbles.
  8. Bake at 160°C (320°F) for 8 to 12 minutes or until the internal temperature of the brownie reaches 92°C (198°F).
  9. Once the brownie is baked, let it cool and cut into small cubes. Reserve.

View tools

  • Metal Tray
  • Bowls
  • Offset spatula
  • Infrared Thermometer
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula
  • 35cm (13.8")x 25cm (9.8")x 2cm(0.8") rectangular silicone mold

Assembly

Ingredients: Assembly

  • As needed
    Callebaut Deodorized Cocoa Butter
  • As needed
    IBC creative silver powder
  • 1 bean(s)
    Tonka beans

Preparation: Assembly

  1. Secure the guitar sheet strips around the cooled cookies.
  2. Pipe concentric circles of tonka caramel on top of the cookies.
  3. Put the ice cream in a piping bag with a round nozzle.
  4. Fill the top of each cookie with ice cream.
  5. Add dollops of caramel and praliné in the ice cream.
  6. Top with cubes of brownie and sprinkle with caramelized nibs.
  7. Place the cookies in the blast freezer until solid.
  8. Mix equal amounts of melted cocoa butter and melted chocolate.
  9. Make sure the temperature of this mix is between 35°-40°C (95°-104°F).
  10. Using a cutter, carefully remove the guitar strips from around the cookies.
  11. Pour the chocolate and cocoa butter mix in a spray gun and spray the cookie tarts evenly.
  12. Place the cookies into the blast freezer until solid.
  13. To decorate, shave some tonka bean on top of the cookies and decorate with some silver flakes or powder.
  14. If desired, place a personalized stencil with your logo on it in the center of each cookie.
  15. Store the ice cream cookie tarts at -22°C (-7.6°F) and serve between -15°-16°C (-5.3°-2°F).

View tools

  • Piping Bag
  • Scissors
  • Large offset spatula
  • Microplane
  • Cutter
  • Guitar sheet strips
  • Piping bag & round tip

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