For 6 eskimos
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…