Salted butter caramel ice cream bar

Salted butter caramel ice cream bar

Stéphane Augé
Difficulty level icon
Advanced
Completion time icon
1h18
9
Videos
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
Total completion time
Completion time
1h18
Cooking time
0h42
Rest period
0h50
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.

Our members agree

EM
Emmanuel Redouin
9
December
2023
5 stars Trustpilot VoilaChef
I learned new techniques and won the title of "Best almond cake" in the Cher department. Many thanks
4 stars Trustpilot
FR
Françoise
29
November
2023
5 stars Trustpilot VoilaChef
The flow and details for each recipe are very easy to understand. Moreover, it's a real treat to discover awesome recipes created by chefs, beside, I'm constantly learning new tricks!
4 stars Trustpilot
SY
Sylvie Rebeyrol
12
November
2023
5 stars Trustpilot VoilaChef
I really appreciate the way the videos are organize for each recipe. Everything is clearly explained, step by step. The tips given and the recipes that can be downloaded are exactly the same as those in the video. Even at the expert level, the recipe may seem difficult, complicated and time-consuming, but it doesn't seem insurmountable.
4 stars Trustpilot
CA
Catherine Poilly
4
November
2023
5 stars Trustpilot VoilaChef
What a joy it is to create fabulous dishes using VOILA CHEF's step-by-step recipes. A wonderful experience.
4 stars Trustpilot
JU
Julie Cauvet
3
November
2023
5 stars Trustpilot VoilaChef
Great experience, very clear video and explanations. Recipes for all levels.
4 stars Trustpilot

Unlimited access to +750 videos to make signature recipes from France's top chefs

JOIN VOILACHEF
Signature vanilla-flavored Saint-Honoré
Cereal inspired Paris-Brest
Chocolate marble tartlet
Chocolate bunny
Molded hazelnut praline chocolate sweets
Dark chocolate & roasted vanilla ganache-coated sweets
Island flower
Passionately pie
Tatin style Savoy Cake
Puff Viennese marzipan King cake
Signature apple turnover
Orange blossom sweet focaccia bread
Speculoos macaron
Vanilla pecan yule log
Citrus baklava tartlet
Vanilla puff pastry brioche palmier