Caramel Hazelnut Vacherin
- By Charlotte Brown
- January 15, 2025
BY STÉPHANE GLACIER, M.O.F. PÂTISSIER
MERINGUE - HAZELNUT ICE CREAM - CARAMEL SALT BLOOM ICE CREAM - CHANTILLY
Recipe for five vacherins 14 cm in diameter and 4.5 cm high
CHEF'S TIP: We recommend offering a standard sized vacherin in stores, to serve 4–6 people for example.
MERINGUE
INGREDIENTS
500 g icing sugar
500 g egg whites
500 g sugar
Lightly roasted hazelnuts as required
METHOD:
Sift the icing sugar. Beat the egg whites with 1/3 of the sugar before stiffening them using the remaining sugar. Gently mix in the icing sugar. Using a piping bag fitted with a no. 12 nozzle, pipe 14 cm-diameter discs and 10 cm-long fingers onto a tray, and bake in a convection oven at 100°C for around 120 minutes.
MERINGUE HAZELNUT ICE CREAM
INGREDIENTS
1,500 g whole milk
75 g 35% fat liquid cream
1 vanilla pod
75 g 0% fat milk powder
150 g invert sugar
300 g sugar
8 g ice-cream stabiliser
150 g egg yolks
350 g hazelnut praliné
100 g hazelnut paste
METHOD:
Heat the milk, cream, scraped vanilla pod and milk powder in a saucepan.
At 30°C, add the invert sugar, then the sugar previously mixed with the ice-cream stabiliser.
At 40°C, add the egg yolks. Bake at 85°C then strain over the praliné and hazelnut paste.
Cool and set for 24 hours at 4°C.
Churn before using or storing in the freezer.
CARAMEL SALT BLOOM ICE CREAM
INGREDIENTS
320 g sugar (for caramelizing)
2,100 g whole milk
110 g 35% fat liquid cream
180 g atomized glucose
110 g milk powder
14 g stab 2000
6 g salt bloom
290 g sugar
40 g egg yolks
METHOD:
Make a dark caramel using the 320 g sugar, then uncook using the milk and hot cream. Add the mixed dry ingredients, then the yolks. Bake at 85°C.
Blend and cool.
Leave to set for 24 hours and before churning. Use or store in the freezer.
CARAMEL SALT BLOOM
INGREDIENTS
(250 g total)
440 g sugar
4 g pectin NH
700 g 35% fat liquid cream
2 vanilla pods
240 g glucose
360 g semi-salted butter
4 g salt bloom
METHOD:
Take 100 g of sugar from the 440 g and mix with the NH pectin. Stir the pectin/sugar mixture into the chilled cream.
Bring the cream to a boil with the split and scraped
vanilla pods. Make a dry caramel using the glucose and remaining sugar. Cook to 175°C. Deglaze the caramel using the cream.
Cool to 45°C, then stir in the semi-salted butter and salt bloom. Emulsify. Store in the refrigerator.
CHANTILLY
INGREDIENTS
1 liter 35% fat liquid cream
250 g caramel salt bloom
METHOD:
Whisk the cream with the caramel to form a chantilly.
Assembly
METHOD:
Line 14 cm-diameter, 4.5 cm-high dessert rings with a strip of rhodoid. Attach the strapping rings. Line the rings with hazelnut ice cream. Insert the meringue. Top with a layer of hazelnut ice cream. Seal using the caramel ice cream, forming a dome shape.
finish
INGREDIENTS
Caramelised hazelnuts as required
Chocolate threads as required
METHOD:
Affix meringuettes around the dessert using Chantilly. Using a piping bag, pipe rosettes of Chantilly onto the top of the dessert. Sprinkle with crushed caramelized hazelnuts, a house logo and some chocolate threads.