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Hazelnut ice cream gateau
A delicious ice cream gateau with hazelnut meringue!
ca. 120°C
ca. 60 min.
10 pieces
Ingredients
Ingredients hazelnut meringue slices:
900 gr
Egg white
1.200 gr
Caster sugar
700 gr
Damco progress powder
200 gr
Hazelnut shavings, lightly roasted
Ingredients filling:
2.000 gr
Whipped cream, thickly beaten
InstructionsPrintDownload PDF
Instructions for the hazelnut meringue:
- Heat egg white and sugar to 45°C in a fat-free bowl. Beat a firm meringue for 10-15 minutes.
- Fold Damco progress powder and hazelnut shavings through it.
- Pipe the batter in rings of 19 cm Ø onto trays lined with baking paper and bake/dry the meringue.
- Allow the meringue to dry in a drying cabinet if necessary.
Putting it all together:
- Coat the meringue slices with Chocuise souplesse light on both sides and allow to set.
- Place the bottom layer in a ring and pipe a layer of whipped cream on top, then sprinkle Butterscotch crunch over it.
- Pipe the edges of the ring with whipped cream until full.
- Put the middle slice in place and repeat the steps again.
- Now put the top layer in place, smooth the sides, top with whipped cream and place the gateaus in the freezer.
- Allow to freeze, and then remove the rings using a burner.
- Cover the cake completely with Butterscotch crunch and finish to your own preference.
- Put the gateaus back in the freezer.
Tip: Sell the gateaus from the freezer in striking packaging. Advise customers to remove the cake from the freezer 15 minutes before eating in order to cut easier.
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