Chocolate Tuiles with Gingerbread Ice Cream and Macvin Reduction Recipe
Chocolate Tuiles with Gingerbread Ice Cream and Macvin Reduction
Flavors of France
Total time: 1hr to 2hr

Preparation time: 20 minutes
+ 1 hour waiting time
Cooking time: About 20 minutes

Difficulty: Requires a certain dexterity
Chef's Note

An original recipe from Jean-Paul Jeunet of the Restaurant Jean-Paul Jeunet

Macvin is a sweet fortified wine from France's Jura region.

Ingredients for 4 servings
For the soft tuiles
- 250 g (8 oz.) caraque Chocolate
For the crispy tuiles
- 20 g (2 tbsp.) Cocoa
- 20 g (2 tbsp.) flour
- 30 g (3 tbsp.) milk powder
- 25 g (5 tsp.) Honey
- 25 g (5 tsp.) butter
- 15 ml (1 tbsp.) Orange juice
For the ice cream
- 6 eggs
- 400 g (14 oz.) milk
- 100 g (6 tbsp.) Crème fleurette
- 50 g (3 tbsp.) melted butter
- 100 g (3 1/2 oz.) gingerbread (pain d'épices) powder (see recipe)
Macvin sauce
- 1 tbsp. honey
- 20 g (4 tsp.) butter
- 200 ml (3/4 cup) macvin
  1. Melt the caraque chocolate in a double boiler. Brush the chocolate in circles onto a baking sheet lined with plastic wrap to form the soft chocolate tuiles. Let set in a cool place. 

Making the ice cream

  1. Combine the sugar and eggs. Whisk well until light and pale. 
  2. Bring the milk to a boil with the cream and butter. Mix into the eggs and sugar. Cook to 82° C. (180° F), stirring constantly. (Use a candy thermometer.) Strain and set aside. 

Making the crispy chocolate tuiles

  1. Melt the butter; add the honey, flour, milk powder, cocoa and orange juice. Let rest 1 hour. Spread in circles on a buttered baking sheet. 
  2. Bake in a moderate oven (150° C/300° F) for 5 minutes and remove from the pan immediately. 

Finishing and presentation

  1. Dry the gingerbread (pain d'épices) in the oven and grind it to a powder. Pour the ice cream mixture into an ice cream maker and process until two-thirds frozen, then add the gingerbread powder and finish the ice cream. 
  2. Pour the macvin into a saucepan; bring to a boil; reduce by half; add the honey and butter. 
  3. Place a scoop of ice cream on a plate; add a soft chocolate tuile, then another scoop, and a crispy tuile. Surround with a ribbon of the reduced macvin. 

A Macvin from the Jura

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up