Ingredients
Chocolate pecan cookies:
40 grams of soft butter
45 grams of light brown sugar
25 grams of egg (about half a medium-sized egg)
60 grams of flour
2 grams (a third of a teaspoon) of baking powder
Pinch of salt
30 grams of chopped roasted pecans
25 grams of chocolate chips or chopped dark chocolate
vanilla ice cream:
About 400 ml vanilla ice cream (can be purchased or prepared independently if you have an ice cream machine)
Salted Caramel:
40 grams of sugar
5 grams of glucose syrup (optional; it helps maintain a more liquid texture for the finished caramel)
60 grams of sweet cream
10 grams of butter
Pinch of salt
Chocolate Pecan Glaze:
175 grams of dark chocolate
175 grams of milk chocolate
100 grams of canola or sunflower oil
75 grams of chopped roasted pecans
Preparation
Heat the oven to 230 degrees Celsius.
Prepare the cookies: in a medium bowl mix together butter and sugar, add the egg and mix.
Add the flour, baking powder and salt and mix to make a soft dough.
Add the chocolate and pecans and mix lightly. Cover and put in the fridge for 15 minutes.
Form the dough into 6 balls weighing 35 grams each, place in a silicone mold or oiled cookie-cutter rings placed on a baking sheet lined with baking paper and flatten. Bake for about 4-5 minutes, just until the cookies are lightly golden, do not bake fully baked.
Remove from the oven and when the cookies are still warm, make a kind of depression in the center, while the edges remain high, you can use the bottom of a small glass for example. Cool to room temperature and remove from the mold/rings.
Create 6 discs of vanilla ice cream using the exact same size of cookie cutter ring or mold that we used for cookies (I just clean the rings and use them for ice cream). Press ice cream into the rings or the holes of the mold and freeze (for at least two hours).
Prepare caramel: in a medium saucepan, place sugar and glucose (if you chose to add) and cook until an amber-colored caramel is obtained.
At the same time, in a small pot, bring the cream to boil. After turning all the sugar into caramel, pour the boiling cream into the caramel pot through a strainer. Attention! At this stage, be careful because when the cream meets the caramel, there will be lots of bubbling that can rise over the top of the pot. It is worth removing the pot from the heat (stove) for a few seconds, so that the caramel does not overflow. Return to the heat source for a few seconds while stirring vigorously until a smooth cream is obtained.
Remove from the heat source, add butter and salt and mix until the mixture is smooth. To get a very smooth cream, it is recommended to grind with a blender rod. Cool to room temperature.
Assembly
Arrange the cookies on a cutting board lined with parchment paper, pour salted caramel into each hole we made in the cookie, so that the caramel reaches the level of the surface of the cookie. Put in the freezer for a few minutes.
Remove the ice cream discs from the mold/rings, place on a surface lined with baking paper, push a popsicle stick into the top of each ice cream disc and return to the freezer for a few minutes. It’s time to connect the ice cream to the cookie – place an ice cream disk upside down on each cookie, so that the popsicle stick is in the middle of the ice cream and the cookie, and sticks to the caramel. Lightly squeeze together and put in the freezer (about two hours at least).
Prepare the chocolate glaze: melt the chocolate in a bain-marie/hot water bath (place chocolate in a bowl and rest bowl in a pot of hot water, ensuring the water only skims the bottom of the bowl), remove from the heat source once melted and add the oil, mix until you get a smooth glaze. Add the chopped pecans, mix and pour the glaze into a dish that will comfortably allow you to dip each cookie.
Dip each “cookie-leeda” in the glaze, lightly shake off any leftovers and place on a tray lined with baking paper. Return to freeze for a little and then devour!
