Home · Recetas · Texturizing · Hazelnut & Orange – Mini Ice Cream Cake

Hazelnut & Orange – Mini Ice Cream Cake

The Hazenut & Orange – Mini Ice Cream Cake is one of those creations that shows how frozen pastry has become a solid, creative, and fully gastronomic alternative within contemporary restaurants.

This recipe has been developed by Rémi Montagne, ice cream pastry chef and 2018 Ice Cream World Champion, as part of a collaboration with the Valrhona Selection brands: Valrhona, Sosa Ingredients, Adamance and Norohy. A synergy that highlights the technical work, product excellence, and modern vision of the restaurant dessert.

Frozen desserts

Frozen desserts today offer multiple advantages in the dining room: they allow production to be anticipated, guarantee regularity in service, and bring freshness and lightness to the end of the menu.

In this individual dessert, Rémi Montagne builds a precise balance between textures and temperatures, combining a sponge cake, a creamy hazelnut praline with a deep and toasted profile, a hazelnut shortcrust pastry that provides structure, and a blood orange sorbet that introduces tension, acidity, and freshness.

The orange sorbet is a key piece of the recipe where Profiber Stab 5 is used, a stabilizer that allows to obtain a fine, stable, and clean texture. Its use facilitates better water retention, a more unctuous mouthfeel, and a controlled melting, essential qualities in a sorbet intended to be integrated into a haute pastry dessert.

The result is a sorbet with a precise flavor, without excessive crystallization, and with optimal behavior in service.

Hazelnut & Orange – Mini Ice Cream Cake

A recipe by Rémi Montagne (Ice Cream Pastry Chef; 2018 Ice Cream World Champion) calculated for 42 desserts to share (4 x 4 cm squares cut diagonally, presented in 6 to evoke a windmill).

Ingredients

Moist hazelnut sponge
- 500g -
  Napoli hazelnut flour
- 400g -
  Sugar
- 740g -
  Whole eggs
- 200g -
  European-style butter
- 160g -
  Egg whites
- 100g -
  Sugar
Blood orange sorbet
- 305g -
  Water
- 365g -
  Sugar
- 70g - Liquid glucose 40DE
- 30g -
  Inverted sugar
- 6g - Profiber Stab 5
- 1220g -
  Blood orange – 100% Moro and Taracco purée – Adamance
Hazelnut praliné crémeux 66%
- 50g -
  Water for the gelatin
- 10g - Powdered gelatin 220 Bloom
- 160g -
  UHT whole milk
- 900g -
  66% hazelnut praline
- 570g -
  Whipping cream
Hazelnut shortcrust pastry
- 340g -
  French-style pastry flour
- 45g -
  Napoli hazelnut powder
- 130g -
  Confectioners’ sugar
- 3g -
  Salt
- 180g -
  European-style butter
- 75g -
  Whole eggs
Orange blossom water gel
- 100g -
  Absolu Cristal Neutral Glaze
- 10g -
  Blood orange – 100% Moro and Taracco purée – Adamance
- 4g -
  Orange blossom water – Norohy

Prepared by

Moist Hazelnut Sponge
1. Blend the hazelnut flour, sugar and eggs in a stand mixer, then incorporate the melted butter.
2. Beat together the egg whites and sugar.
3. Fold together these two mixtures.
4. Bake at 355°F (180°C) for 15/20 minutes.
Blood orange sorbet
1. Pour the water into a saucepan.
2. At 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar).
3. At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer mixed with approx. 10% of the sugar you weighed out initially
4. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
5. Mix the syrup and fruit purée, then use an immersion blender to blend them.
6. Leave the mixture to sit for at least 4 hours.
7. Mix and churn at between 15/20°F (-6/-10°C).
Hazelnut praliné crémeux 66%
1. Heat the milk and add the bloomed gelatin.
2. Pour the hot milk onto the praliné and combine the two.
3. Immediately mix using an immersion blender to create a perfect emulsion.
4. Add the chilled cream while you are mixing.
Hazelnut shortcrust pastry
1. Mix the dry ingredients with the cold, cubed butter.
2. As soon as the mixture is completely even, add the cold eggs.
3. As soon as you have a smooth dough, stop mixing.
4. Store in the refrigerator or spread out immediately.
5. Bake at 300°F (150°C).
Orange blossom water gel
1. Bring the Absolu Cristal to a boil with the orange blossom water and blood orange purée.
2. Strain.
3. Immediately apply at approx. 175°F (80°C) using a spray gun or brush.
Assembly and finishing: Individual hazelnut orange ice cream
1. Prepare the sorbet, crémeux, shortcrust pastry and sponge.
2. Add 1000g of sponge to a 40 × 60cm frame. Bake and set aside in the freezer.
3. Spread 800g of crémeux on each sponge. Freeze.
4. Churn the sorbet, then spread 2000g on one sheet of crémeux-covered sponge.
5. Immediately cover it with a second sheet of crémeux-covered sponge. Freeze.
6. Cut to your choice of shape. - Finger shape: 84 Rectangles of 8 x 3 cm. - Club shape: 80 Clubs (7 x 7 cm squares cut diagonally).
Flower decoration
1. Roll the shortcrust pastry into a thin sheet, then cut into shapes.
2. Bake for 10 minutes at 300°F (150°C) on a woven-effect silicone mold to give the decorations a curved,three-dimensional look.
3. Put a drop of gel in the middle.