Caramel heart chocolate ice cream truffles

Caramel heart chocolate ice cream truffles

Jean-Thomas Schneider
Difficulty level icon
Expert
Completion time icon
45 minutes
6
Videos
Exquisite dark chocolate frozen truffles with a heart of melting caramel.
Caramel heart chocolate ice cream truffles
Total completion time
Completion time
45 minutes
Cooking time
30 minutes
Rest period
16h00
Techniques taught
  • Using a piping bag
  • Churning a mixture
  • Filling a piping bag
  • Making an ice cream
  • Making a streusel
  • Making an insert
  • Coating
  • Making a water-based caramel
  • Making a butter caramel
  • Making a liquid caramel
  • Preparing a bain-marie
  • Pasteurizing a mixture
  • Mixing with a hand blender
  • Smoothing with a spatula
  • Melting chocolate
  • Maturating a preparation
  • Spreading a mix using a spatula
  • Coating with cocoa
  • Coating with chocolate
  • Unmolding
  • Baking a streusel in the oven
  • Assembling chocolate elements

Check out the first segment of this course for free

Étape 1 : Cocoa streusel

Jean-Thomas Schneider
Jean-Thomas Schneider
Best Craftsman of France (MOF), Ice Cream Maker et World Pastry and Ice Cream Champion
Best Craftsman of France (MOF), Ice Cream Maker et World Pastry and Ice Cream Champion

Étape 2 : Dark chocolate ice cream

Étape 3 : Iced semi-liquid caramel

Étape 4 : assembling the stuffed truffles

Étape 5 : Dark chocolate coating

Étape 6 : Ice cream truffles final assembly

Jean-Thomas SchneiderJean-Thomas Schneider

Jean-Thomas Schneider

Best Craftsman of France (MOF), Ice Cream Maker et World Pastry and Ice Cream Champion
Jean-Thomas Schneider is a pastry chef and ice cream maker from Alsace.

He has worked for prestigious establishments such as the George V, Le Meurice and the Café Pouchkine.

In 2017, he won the title of Pastry World Champion.
A year later, he added a new distinction to his list of achievements. He was awarded the title of Ice Cream World Champion and became the only pastry chef in the world to have won both World Cups.

Persevering and meticulous, he was awarded a third exceptional title by becoming Best Craftsman of France (MOF) in the Ice Cream category in 2019.

Eager to share his passion and knowledge, he is now a pastry chef and ice cream consultant and offers master classes.

His signature ice creams are his all-fruit sorbets, his surprising popsicles and his frozen stuffed truffles.

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