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Puff pastry tartlet with salted caramel ice cream

A puff pastry served with salted caramel ice cream.

Inspired by the 'brioche con gelato' from Sicily, 'ice on the bun' is the trend for this summer.

Ingredients

puff pastry vol-au-vents
egg white foam powder
Blowtorch
salted caramel ice cream
toffee caramel topping
Salted caramel pearls

Preparation

Step 1

  1. Place the puff pastry shells in the oven at 180°C until they are further browned and let cool.
  2. Whip the egg white foam powder (Silvia) with water until a stable egg white foam forms. Use the instructions and ratios on the packaging.
  3. Using a piping bag, pipe the egg white foam onto the edges of the shell.
  4. Then torch the egg white foam with a blowtorch to make a meringue.
  5. Scoop a ball of salted caramel ice cream into the shell.
  6. Pipe the toffee caramel topping over it and garnish with salted caramel pearls.