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For 6 eskimos

Ingredients :

50 cl milk

25 cl whipping cream

6 egg yolks

1 soft vanilla bean from Madagascar

200 g sugar

Optional to stabilize the texture: 20 g powdered dextrose or glucose

6 silicone Eskimo molds


Split the vanilla bean in two lengthwise and scrape the grains. Heat to a simmer the milk, cream, half of the sugar and the vanilla (bean and grains). In a second bowl, mix the remaining 100 g sugar and the egg yolks.

Make a custard by heating to 84°C until the mixture coats a spoon slowly adding the egg yolk preparation to the liquid mixture. Then remove from heat and pass through a sieve. Let cool.

03 Spread the mixture in Eskimo molds.

04 Put in freezer.


The next day

Coating of eskimos :

100 g chocolate (64 %)

50 g de cocoa butter

12 g hazelnut oil (if unavailable, an oil with a neutral flavor such as corn oil)

20 g roasted chopped hazelnuts


Melt the chocolate and the cocoa butter with the oil in a double boiler, or in the microwave. Mix well. When the preparation is at approximately 35°C, dip the Eskimos just brought out from the freezer (removal from silicone molds is very easy) into chocolate which has been put in a deep bowl (it is not necessary to “temper” the chocolate).

Immediately sprinkle with chopped hazelnuts and put in freezer until ready to eat…

Member author
Bernard PROOT

At Del Rey’s, Bernard Proot and his team know how to surprise you with their modern and clean-line creations that dress textures and flavors according to traditional pastry criteria. The chocolate bonbons are a specialty of this fine house. [...]

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