Bocadillo helado amour

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.