Salted butter caramel ice cream bar

Salted butter caramel ice cream bar

Stéphane Augé
Difficulty Icon
Advanced
Recipe Time Icon
1h18
9
Videos
A delicious ice cream bar with a crumbly sable base, runny caramel and salted butter caramel ice cream, all wrapped in a thin layer of crunchy chocolate: it's an ode to gourmandise.
Salted butter caramel ice cream bar
Completion time
Preparation
1h18
Baking
42m
Resting
50m
Techniques taught
  • Pasteurizing a mixture
  • Making a natural ice-cream stabilizer
  • Scraping a vanilla pod
  • Making a dry caramel
  • Diluting caramel
  • Making a butter caramel
  • Churning a mixture
  • Using a cookie cutter
  • Melting chocolate
  • Preparing a crisp
  • Diluting caramel
  • Making spun caramel
  • Using a cookie cutter
  • Rolling out shortcrust pastry
  • Cutting shortcrust pastry dough
  • Preparing a shortcrust pastry with a mixer
  • Dough frassage by hand
  • Piping with a tip
  • Pouring a preparation into a mold
  • Assembling a dessert in a mold
  • Piping without using a tip
  • Placing an insert inside a mold
  • Roasting dried fruit in the oven
  • Making a neutral syrup
  • Caramelizing dried fruit
  • Coating
  • Coating with chocolate
  • Unmolding

Discover the first step of this course for free

Step 1 : Pectin solution

Stéphane Augé
Stéphane Augé
Best Craftsman of France (MOF), Ice Cream Maker | French Ice Sculpture Champion
Best Craftsman of France (MOF), Ice Cream Maker | French Ice Sculpture Champion

Step 2 : Salted butter caramel ice cream

Step 3 : Praline crisp

Step 4 : Runny caramel coulis

Step 5 : Crumbly sable

Step 6 : Ice cream bar assembly

Step 7 : Caramelized chopped hazelnuts

Step 8 : Milk chocolate coating & caramelized hazelnuts

Step 9 : Unmolding the ice cream bars & final coating

Stéphane AugéStéphane Augé

Stéphane Augé

Best Craftsman of France (MOF), Ice Cream Maker | French Ice Sculpture Champion
Sacred Best Craftsman of France (MOF) in the Ice cream making category,

Stéphane Augé also holds the title of French Ice Sculpture Champion. Trained as a chef, passionate about pastry making, Stéphane Augé discovered the world of ice cream alongside friends who were Best Craftsmen of France (MOF) in the Ice cream making category.
Attracted by the complexity of this discipline, he decided to immerse himself in the technology and creation of ice cream after attending the final of a MOF Glacier competition.
The competition-focused chef also explored ice sculpture in parallel. In 2003, he won the French Ice Sculpture Championship, followed by a second-place team finish at the Coupe de France de sculpture sur glace in 2005.

From that year onwards, Stéphane Augé prepared for the Best Craftsman of France (MOF) competition. In 2007, his efforts were rewarded with the prestigious title of MOF Glacier.

Today, the Chef shares his expertise as an educator at the Lycée des Métiers Hôteliers Quercy-Périgord in Souillac, training the younger generation in the art of ice cream making. At the same time, he provides training for schools and companies, helping professionals to progress in their field.

For VoilaChef, Stéphane Augé makes ice cream technology accessible; join him and partake in three frosted classes, ideal for summer: water ice and fruity sorbets, an ice cream bar with salted butter caramel, and modern ice creams.

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2024
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