Chocolate Napoleon with Hazelnut Ice Cream

Name: Chocolate Napoleon with Hazelnut Ice Cream
Ingredients: 600 g all-purpose flour / plain flour; 600 g all-purpose flour / plain flour; 600 g unsalted butter, cold and cut into cubes; 6 g salt; 280 g ice cold water; 196 g diced mango; 14 g cider vinegar; 392 g mango fruit purée; 42 g water (for the purée mixture); 42 g water (for the purée mixture); 19 g milk powder; 47 g glucose powder; 56 g hazelnut paste; 2 g ice cream stabilizer; 93 g granulated sugar (US); 47 g yolks; 8 g silver gelatin sheets; 224 g whole milk / full fat milk; 224 g whole milk / full fat milk; 336 g Valrhona Guanaja, 70%, partially melted; 448 g heavy cream / double cream, whipped to soft peaks; 448 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
15

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Quick Puff Pastry

600 g all-purpose flour / plain flour
600 g unsalted butter, cold and cut into cubes

Dessert

Method

Quick Puff Pastry

Prepare the dough:
- In a small bowl, combine water and salt and stir well to dissolve salt completely.
- Place flour in the bowl of a food processor, fitted with a metal blade. Add 140 g of the butter and pulse repeatedly to mix in finely.
- Add the remaining butter and pulse