Salted butter caramel ice cream bar

Salted butter caramel ice cream bar

Stéphane Augé
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A delicious ice cream bar with a crumbly sable base, runny caramel and salted butter caramel ice cream, all wrapped in a thin layer of crunchy chocolate: it's an ode to gourmandise.
Salted butter caramel ice cream bar
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Techniques taught
  • Making a runny caramel
  • Caramelizing dried fruits
  • Making a natural ice cream stabilizer
  • Diluting a caramel
  • Piping without using a tip
  • Preparing a neutral syrup
  • Preparing a crisp
  • Assembly: how to add an insert
  • Making an ice cream
  • Making a butter caramel
  • Coating
  • Churning a mixture
  • Melting chocolate
  • Baking a shortcrust pastry in the oven
  • Cutting a shortcrust pastry
  • Preparing a shortcrust pastry with a mixer
  • Rolling out a shortcrust pastry dough
  • Dough frassage by hand
  • Making a dry caramel
  • Roasting dried fruits in the oven
  • Unmolding
  • Assembling a dessert in a mold
  • Pouring a preparation into a mold
  • Coating with chocolate
  • Pasteurizing a mixture
  • Using a cookie-cutter
  • Scraping a vanilla bean
  • Piping with a tip

Check out the first segment of this course for free

Step 1: Pectin solution

Stéphane Augé
Stéphane Augé
Meilleur Ouvrier de France Glacier and Teacher/Trainer
Meilleur Ouvrier de France Glacier and Teacher/Trainer

Step 2: Salted butter caramel ice cream

Step 3: Praline crisp

Step 4: Spinning caramel coulis

Step 5: Crumbly shortbread

Step 6: Ice bar assembly

Step 7: Caramelized chopped hazelnuts

Step 8: Milk chocolate coating with caramelized hazelnuts

Step 9: Demolding and final coating of ice cream bars

Stéphane AugéStéphane Augé

Stéphane Augé

Meilleur Ouvrier de France Glacier and Teacher/Trainer
Stéphane Augé, a chef by training with a passion for pastry, discovered the art of ice cream alongside friends who were Meilleurs Ouvriers de France Glaciers. Attracted by the complexity of this discipline, he decided to immerse himself in the technology and creation of ice cream after attending the final of a MOF Glacier competition. The competition-focused chef also explored ice sculpture in parallel. In 2003, he won the Championnat de France de Sculpture sur glace, followed by a second-place team finish at the Coupe de France de sculpture sur glace in 2005. From that year onwards, Stéphane Augé prepared for the Meilleur Ouvrier de France competition, deepening his knowledge, developing new recipes and perfecting his techniques. In 2007, his efforts were rewarded with the prestigious title of MOF Glacier. Today, the Chef shares his expertise as a teacher at the Lycée des Métiers Hôteliers Quercy-Périgord in Souillac, training the younger generation in the art of ice cream making. At the same time, he provides training for schools and companies, helping professionals to progress in their field.

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