Chocolate hazelnut ice cream cake
A hazelnut ice cream centre nestled in chocolate ice cream, all resting on a soft Joconde biscuit, enriched with crunchy praline. The whole thing is topped with a light and nuanced bombe paste.
Our pastry chefs combine homemade hazelnut praline with a crunchy crumble topping, spread over a soft Joconde biscuit. The whole thing is topped with a hazelnut bombe paste, delicately piped to create a play of light and melt-in-the-mouth textures.
Ingredients: Milk, sugar, pasteurised cream, hazelnuts, glucose, cocoa powder, invert sugar, skimmed milk powder, egg whites, wheat flour, almonds, water, butter, eggs, egg yolk, glucose syrup, cocoa paste, dextrose, pectin, soya lecithin, whole milk powder, whey powder, sodium citrate, vanillin, natural vanilla flavouring, natural vanilla, paprika, citric acid, potassium sorbate, carrageenan, guar gum, xanthan gum, wheat malt, ascorbic acid, enzymes, mono- and diglycerides of fatty acids, locust bean gum, sodium alginate.
Allergens: gluten, eggs, soya, milk, nuts.
May contain: lupin
Energy: 1034 kJ / 266 kcal
Fat: 14.4 g (of which saturated fatty acids: 6 g)
Carbohydrates: 27.7 g (of which sugars: 23.7 g)
Protein: 5.4 g
Fibre: 1.9 g
Salt: 0.1 g
Keep in the freezer. Take the cake out 10 to 15 minutes before serving for the best texture.
FAQ
It combines chocolate ice cream and a hazelnut centre with homemade praline, plain Joconde biscuit and pistachio paste.
Hazelnut pâte à bombe is delicately piped on top for a fluffy texture and an attractive contrasting finish.
It is perfect as a dessert for a meal with family or friends, or as a chocolatey treat.
Yes, its balanced flavour, combining the sweetness of chocolate with the richness of hazelnuts, is generally enjoyed by everyone, young and old alike.
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
