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…