Préparation

1. Using an ice cream scoop, place a scoop of ice cream on four double chocolate cookies. In the center of each ice cream scoop, hollow out a small cavity and place a small amount of caramel. Cover with the remaining double chocolate cookies and press down lightly.

2. Place the sandwiches on a parchment-lined tray and freeze for 2-3 hours.

3. Repeat steps 1 and 2 with macadamia nut cookies and chocolate oatmeal cookies.

4. Store ice cream sandwiches in an airtight container in the freezer.

Preparation

1. In a bowl, combine two-thirds of the caramel with half the pecans. Add ice cream and stir.

2. Divide mixture among six popsicle molds. Insert a popsicle stick in the center of each popsicle. Place in the freezer for at least 3 hours, until frozen.

3. Melt milk chocolate in a double boiler. Transfer the chocolate to a high-sided container. Let cool slightly.

4. Dip one popsicle at a time into melted chocolate and immediately place on a parchment-lined baking sheet. Place in the freezer for 30 to 45 minutes, until the chocolate has set.

5. Drizzle remaining caramel over popsicles, then sprinkle with remaining pecans.

Preparation

1. In a bowl, mix the water with the yeast, sugar and vanilla. Let stand for 5 minutes.

2. In another bowl, mix the flour with the salt.

3. Add the yeast mixture and egg yolk to the dry ingredients and stir until a ball of dough forms.

4. On a lightly floured work surface, place the ball of dough and knead for 5 minutes, until the dough becomes smooth.

5. Lightly oil a large bowl, then place the dough in it. Cover with a damp cloth and let rest for 30 minutes to 1 hour at room temperature, until the dough has doubled in volume.

6. When ready to cook, heat oil in a deep fryer or large saucepan until it registers 375°F (190°C) on a cooking thermometer. If using a saucepan, monitor cooking carefully to prevent oil from overheating and catching fire.

7. On a lightly floured work surface, roll out the dough to a thickness of 1 cm (1/2 in). Using a donut cutter, cut out eight donuts from the dough. If necessary, roll out the dough scraps to form additional donuts.

8. Fry a few doughnuts at a time for 2 to 3 minutes on each side, until lightly browned. Drain and place on paper towels. Let cool.

10. Cut the donuts in half horizontally. Spread the ice cream over half of the donut halves. Top with the remaining donut halves.

11. Cover the sandwich donuts with caramel.

Preparation

1. In a small bowl, place the caramel. Heat in the microwave for 10 seconds.

2. In a large bowl, place the whipped topping. Add the caramel and stir until smooth.

3. Fold in the ice cream by gently folding the mixture with a spatula. Add the frozen berries and stir gently with a wooden spoon.

4. Line an 8 1/2-inch x 4 1/2-inch (21.5 cm x 11.5 cm) pan with parchment paper, leaving some excess paper on the sides to make it easier to remove. Pour the mixture into the pan and smooth the surface.

5. Place in the freezer for 12 to 24 hours.

6. When ready to serve, carefully unmold the log and place it on a serving plate. Decorate with wafers and fruit. Drizzle with caramel.

Preparation

1. Using an electric mixer, whip the cream in a bowl until stiff peaks form.

2. Fill a pastry bag fitted with a fluted nozzle with whipped cream. Refrigerate.

3. In an electric blender, place the coffee, 30 ml (2 tbsp) of caramel, the scoop of ice cream, the milk and, if desired, the ice cubes. Blend for 1 minute, until smooth.

4. If desired, decorate the inside of a tall glass with a few caramel drizzles. Pour the iced coffee into the glass. Garnish with a rosette of reserved whipped cream, the remaining caramel and caramel chips.

Preparation

1. Using an electric mixer, whip the cream with the vanilla and half of the caramel in a bowl until stiff peaks form.

2. Gradually add the sweetened condensed milk, gently folding the mixture with a spatula, then stir until the mixture is smooth and creamy.

3. Transfer the mixture to a 23 cm x 12.5 cm (9 in x 5 in) loaf pan.

4. Gradually pour the remaining caramel into the mold, making circular movements in the mixture using the handle of a spoon to obtain a marbled effect.

5. Place in the freezer for 4 to 6 hours.

Instructions :

1. In a small saucepan, pour the water. Bring to a boil, then add the sugar and stir. Simmer for 8 to 10 minutes over medium heat, until the mixture turns an amber color.

2. Add the raspberry caramel to the caramel tiles, stirring quickly. Cook for 30 seconds, stirring. Remove from heat.

3. Line a baking sheet with parchment paper. For each tuile, dip a fork into the caramel, then shake the fork over the baking sheet in a circular motion to create caramel threads. Repeat until you have about eight tuiles. Let cool for 15 to 20 minutes, until the tuiles have hardened.

4. Dip the rim of four glasses in a little raspberry caramel, then in the mini-candies to frost it.

5. In a bowl, place the raspberries and honey. Using a fork, mash the raspberries to obtain a compote.

6. In the electric mixer, place the ice cream, milk and remaining raspberry caramel. Mix until smooth.

7. Divide the raspberry compote into the glasses, then gently pour in the milkshake.

8. Decorate with raspberries, whipped cream and caramel tiles.

Instructions :

1. In a deep plate, mix 45 ml (3 tbsp) of sugar with the cinnamon. Set aside.

2. In a saucepan, combine the water with the oil, the remaining sugar and the salt. Bring to a boil. Add the flour to the saucepan and stir with a wooden spoon until a ball of dough forms. Continue cooking for 1 to 2 minutes over low heat, stirring.

3. Remove the pan from the heat. Stir in the egg vigorously, then stir until the batter is smooth and homogeneous.

4. In a deep fryer or large saucepan, heat the oil for frying until it reaches 375°F (190°C) on a cooking thermometer. If using a saucepan, monitor the cooking process carefully to prevent the oil from overheating and catching fire.

5. Fill a pastry bag fitted with a medium star tip with batter.

6. On a sheet of parchment paper, form four hearts with the dough.

7. Carefully place two hearts at a time in the fryer. Fry for 2 to 3 minutes, turning the churros halfway through cooking. Drain and place on paper towels.

8. Place the hot churros in the cinnamon sugar and stir to coat well.

9. Transfer half of the caramel into a squeeze bottle or a pastry bag fitted with a small plain nozzle.

10. Insert the nozzle of the bottle or the tip of the piping bag into one side of the churro heart tip. Press gently to fill the churro with caramel. Repeat on the other side of the heart tip. Repeat this step to fill all the churros.

11. Divide the ice cream into four cups. Place a churro heart in each cup, then top with the remaining caramel.