For 50 people For the sablé breton 160 g of egg yolks 320 g of sugar 320 g of butter 450 g of plain flour 30 g of chemical yeast For the vanilla ice-cream 1.036 kg of milk 90 g of powdered milk 127 g of sugar 630 g of dextrose 120 g of glucose 39 g of inverted sugar 338 g of cream 118 g of egg yolks 1.2 g of ice-cream stabilizer 11 Tahiti vanilla pods For the garnish 1400 g of Époisses cheese smoked salt
For the sablé breton combine the butter and sugar in a planetary mixer with the leaf beater. Add the egg yolks and beat until the mixture forms a ribbon. Sieve the flour and yeast together. Fold them in by hand, without liquids. Flatten the mixture between 2 sheets of baking paper on a baking tray. Wrap in Clingfilm and place in the fridge overnight. Lay out between sheets of baking paper. Bake at 350°C for 15 minutes.
For the vanilla ice-cream heat the milk and cream, dissolve the different types of sugar. Add the powdered milk, stirring all the time to prevent the mixture from burning. Add the egg yolks and thicken over the heat, stirring constantly. Grate the vanilla pods and add both the pod and seeds to the milk. Add the stabilizer and bring to the boil. Whip up with a whisk. Filter through a Chinoise sieve and leave to rest overnight. Mix and freeze in ice-cream containers. Place the vanilla ice-cream and the Époisses with a pinch of salt on a base of sable Breton.
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