Ice cream Tacos
Recipe step by step
Recipe for 10 tacos
Ingredients
Taco Ø 11cm
Dessert mold: cylinder
- Taco shells
- Congo 65% parfait
- Red fruits compote
- Vanilla cream
- Decoration
1
Taco shells
Ingredients
- 50 g Butter
- 175 g Light brown cassonade sugar
- 50 g Water
- 40 g Cocoa nibs (or almond pieces)
- 10 g High fat cocoa powder, Veliche
- 90 g Flour T45
- 1 g Salt
- Mix the sugar, salt, and cocoa nibs together.
- Add water (room temperature) and melted butter with the sugar.
- Mix the flour and cocoa powder and add to the mixture.
- Divide with a spoon, scoops of 35 gram on a baking tray with paper or silicon sheet. Press the dots flat with your hand until a circle of around 8-9cm.
- Bake the tacos, 180°c around 8-10min.
- After baking let it cool down for a few minutes. When still warm, remove the taco from the baking tray and press into a tube (or put it over/ around) of Ø3cm, until the shape of a taco has been formed. Leave it cool down completely before using.
2
Congo 65% parfait
Ingredients
- 345 g Cream 35%
- 88 g Sugar
- 44 g Egg Yolk
- 4 g High fat cocoa powder, Veliche
- 56 g Dark chocolate Dr. Congo 65%, Veliche
- 12 g Crème de Cacao liquor (you can also use sugar sirup instead of alcohol)
- Whip the cream until a firm Chantilly. Place in the fridge to keep it cold as possible.
- Whip up the egg yolks and boil water and sugar until 120°c. Add the sirup slowly to the beaten egg yolk and whip up until a firm foam (‘pâte a bomb’).
- Melt the chocolate until 45c, mix the cocoa powder and liquor, and add to the chocolate to make a paste.
- Combine the ‘pâte a bomb’ with the chocolate paste.
- Add the whipped cream to the mixture and stir until well combined (totally smooth)
- Fill the cylinder mold with the parfait, and pipe inside the interior of red fruit compote (recipe 3)
- Place the mold into the freezer.
3
Red fruits compote (recipe for frozen application)
Ingredients
- 200 gr Red fruits mix (blueberry, raspberry, blackberry)
- 165 gr Raspberry confiture
- 70 gr Blackberry puree
- 40 gr Glucose
- 10 gr Sugar
- 2 gr Pectin NH
- 2 gr Acid citric
- Mix the sugar and pectin.
- Heat up the puree and confiture until 40c, add the sugar with pectin and boil (2min).
- Add the acid citric and stir well.
- Combine the frozen red fruits pieces with the puree and mix well. Use directly. Pipe the compote with a piping bag inside the parfait.
4
Vanilla chocolate cream
Ingredients
- 375 gr Cream 35%
- 2 gr Gelatin powder
- 10 gr Water
- 10 gr Glucose
- 10 gr Trimoline
- 120 gr White chocolate Obsession 30%, Veliche
- 2 gr Vanilla
- Mix the cold water and gelatin powder together (gelatin mass).
- Heat up the cream with vanilla, glucose and trimoline until 60°c.
- Melt the gelatin mass (in a microwave) and bring it to a simmer.
- Add the gelatin mass into the cream.
- Mix the cream with the white chocolate drops.
- Use a hand blender to mix all ingredients together.
- Let the cream cool down in the fridge for 12 hours. After, whip up the cream to desired consistency.
5
Chocolate decorations
Ingredients
Leman decoration: 34069 (Dark chocolate)
Red fruits and green cress
- Start by making the recipes by following the steps as explained below the recipes.
- After creating the chocolate parfait with the compote in the center, freeze the cylinder mold with desserts until completely frozen -20c.
- Demould the dessert and brush them velvet with a chocolate spray. Return in freezer afterwards to keep them frozen.
- Whip up the vanilla cream, use a round nozzle of 8mm and pipe a line on top of the pastry.
- Cut with a hot knife 5mm of both sides of the cylinder
- Place the frozen dessert in the taco
- Decorate the dessert with red fruits, cress, and Leman decoration (dark chocolate sticks)