Vanilla and stracciatella ice cream sandwich

WORKING METHOD SANDWICH

Bicolor: remove 350 g of dough at the end of the mixing and mix with 15 g of Belcolade Dutch Cocoa Powder Cacao Trace and 15 g of water until homogeneous. Give a single fold to the coloured dough and flatten down to 4 mm into a rectangular shape. Cover and keep in the freezer/fridge until used.
Mixing: 4min at 1st speed and 3min. at 2nd speed
Dough temperature: 18°C
Cooling: make flat and rectangular (60 cm x 30 cm) on a tray at 6 mm and place in the freezer for 30 min. until you obtain the right consistency between your fat and your dough.
Lamination: Use 500g of Mimetic Lamination CL for 1.350 g of white dough (the chocolate dough stays in the freezer/fridge until used and is not laminated) and flatten it to obtain a rectangle of 40 cm by 30 cm. Give 1 English fold (2 layers) and 1 double fold on the white dough (8 layers). Place the coloured dough on top, and flatten to 10mm. Cut the block in half and stack the two equal parts on top of each other (white dough against white dough) to obtain 16 layers and the coloured dough on both sides. Then put in the fridge at 4°C for 30min or until it has enough rest to proceed with the final lamination.
Make up: Roll out the block to obtain a rectangle of 36 cm wide by 126 cm. Trim 0.5 cm on all sides and cut stripes of 35 cm x 2.5 cm of approximately 45 g. Fold in zig zag and place in tart rings of 8 cm diameter. Place on perforated trays without baking paper to avoid having a cavity at the bottom of the viennoiserie after baking.

15 min. at 190°C falling to 170°C in a convection type oven with initial steam and open damper the last 2 min.
- After baking: glaze with harmony sublimo

Cut the Laminated bun in half. Place one disc of Vanilla and Stracciatella ice cream on the bottom part. Put a thin layer of Salted caramel on top and cover with the second part of the bun.

Bring the milk to a boil then pour the Extraglace Vanille into it and mix with a hand mixer for 3 minutes until obtaining a smooth and homogeneous texture. Cool down quickly to 7°C, cover with plastic film and place in the fridge for 12 hours to mature.
Pour the mix into the centrifugal mixer and whip it until you have a fluffy consistency. As the ice cream nears completion, gradually add the tempered chocolate into the centrifugal mixer while it is in motion. This will create a stracciatella effect as the chocolate is evenly dispersed throughout the mixture.
Take the ice cream out and pipe in silicon moulds of 8cm diameter and 2 cm deep. Place in the freezer at -20°C until used.

Combine the cream, salt, and butter in a pot and heat until boiling. Allow the mixture to cool to 40°C. Meanwhile, warm the caramel to around 40-45°C, and mix it with the cream mixture. Use a hand mixer to blend the mixture thoroughly before covering it with plastic wrap and refrigerating it at 4°C. Before use, slightly warm up the mixture and mix it lightly with a spatula.

224Kcal
Energy

949Kj
Energy

2.4g
Fat

0.9g
Saturates

40g
Carbohydrates

0.5g
Sugars