Exotic popsicles with gianduja biscuit

Exotic popsicles with gianduja biscuit

By
From
A la Mere de Famille
Makes
15
Prep
75 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient

For the biscuit

Quantity Ingredient
200g Puits d’amour, uncooked biscuit dough only
80g gianduja (hazelnut chocolate)
20g dark chocolate, (70% cocoa)

For the sorbet

Quantity Ingredient
145g water
230g sugar
25g honey
600g juice from exotic fruits, such as mango or passionfruit

For coating

Quantity Ingredient
400g dark chocolate
40g sunflower oil
50g chopped roasted hazelnuts

Equipment

Quantity Ingredient
silicone popsicle moulds or tubes
wooden sticks
ice-cream machine
piping bag fitted with a wide nozzle
sugar thermometer

Method

  1. Making the biscuit

    Preheat the oven to 160ºC. Line a baking tray with baking paper. Roll out the biscuit dough to a thickness of 3 mm and bake for about 20 minutes. Allow the biscuit sheet to cool, then crumble it into a bowl. Melt the gianduja chocolate and the dark chocolate. Add the crumbled biscuit, stir to combine, then spread out on a sheet of baking paper to make a layer roughly 5 mm thick. Refrigerate until set, then cut the gianduja biscuit into 5 mm cubes.
  2. Making the sorbet

    Put the water, sugar and honey in a saucepan and bring to the boil. Pour the sugar syrup over the fruit juices in a bowl and combine. Refrigerate until chilled.
  3. Assembling the popsicles

    Churn the sorbet in an ice-cream machine according to the manufacturer’s instructions. Once it has frozen, add the biscuit cubes. Using a piping bag fitted with a wide nozzle, pipe the sorbet into the popsicle moulds and insert a wooden stick into each one. Freeze overnight to set. Remove the moulds before coating.
  4. Coating the popsicles

    Melt the chocolate over a saucepan of boiling water. When it reaches a temperature of 35°C, remove from the heat, add the sunflower oil and the hazelnuts, and stir to combine. Dip each popsicle in the chocolate to coat, then remove it immediately and drain — wait for the chocolate to completely set before laying the popsicles down. Return to the freezer or enjoy straight away!
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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