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Home Recipes Fried bun

Fried bun

Tonka ice-cream and caramelsauce

100YEARS Ambassador Gert De Mangeleer

02020000-ac10-0242-42c7-08d7bf71da35

Gert De Mangeleer

Hertog Jan *** Restaurant Group

Ingredients

For 10 servings

Fried bun

10 Gua Bao buns

Caramel sauce

200g sugar

300 g Debic Cream 35%

Tonka Ice Cream

800 g Debic Cream 35%

1 kg of whole milk

10 g tonka bean

400 g of egg yolk

400g sugar

Garniture

50 g of beads crackling

50 g raftisnow

Debic products used

Debic Cream 35% 1L

Suitable for cooking and whipping
Constant quality
Natural cream taste

Preparation

Fried bun

Let the bun slowly thawing.

Cut lengthwise in half and store in the refrigerator.

Fry the bun at 170 ° C for 1 minute on each side.

Drain on paper towels.

Chef's tip: Gua Boa are white, steamed buns, available in Asian specialty stores

Caramel sauce

Let the sugar caramelize slowly until golden brown in a saucepan.

Preheat Debic Room 35%, and carefully pour the caramelized sugar.

Loskoken simmer until all the sugar has dissolved.

Pass through a fine sieve and let cool in cooling.

Store in a squeeze bottle.

Tonka Ice Cream

Bring Debic Room 35%, milk and grated tonka bean together to boil.

Prepare an airy ruban with the egg yolks and sugar.

Ruban add to the cream mixture and heated to 85 ° C.

Mix the whole with the hand-held blender and pass through a sieve.

Let cool.

Turn the composition into the ice cream machine.

Assembly

Dress the caramel sauce in a deep plate.

Arrange the bottom of the bun on, topped the crackling pearls.

Place a quenelle of ice cream tonka

Finishing touch

Sprinkle the top of the bun with raftisnow and then place on ice.

Recipe tags 100YEARS Ambassador Gert De Mangeleer Fried bun Caramel sauce ice cream

debic for baker

debic for baker