RECIPE

CONCEPT:

Ice cream brioche, filled with an intense hazelnut-cocoa ice cream, marbled with a variegato flowing center and a gourmet finish.

🧾 Ingredients (100% of products available at Bruyerre)

Milk ice cream base​

• MEC3 02096 – Ice Cream Base Milk Panna Base​
• Whole milk​
• 35% Cream​

Main scent​

• MEC3 Quella (Hazelnut & Cocoa)​

Marble & heart​

• MEC3 14586 Variegato Quella Pistachio​​
  
• MEC3 14221 Pate Mama que Buena​
  

Support

• Ice cream brioche

🍨 Step 1 – Making Quella Ice Cream​

Formulation type (exemple pour 5 kg mix)

• Whole milk: 3.2 L​
• Cream: 800 g​
• Sugar: 900 g​
• MEC3 02096 Base Panna : 250 g
• MEC3 Quella : 350–400 g

Process

1. Mix together the powders and sugar.​
2. Stir into the milk/cream.​
3. Pasteurize (85°C).​
4. Cool to 4°C.​
5. Allow to mature for 4–6 hours.​
6. Turbinate.​

👉 Result: a structured, creamy ice cream, perfect for topping a brioche.​

🍞 Step 2 – Assembling the brioche

1. Cut the brioche two-thirds of the way through.​
2. Poach a nice scoop of Quella ice cream.​
3. Inject in the center:​
4. • Variegato Quella Pistache
5. Lightly marble with a spatula.​
6. Add a drizzle of Mama Que Buena on top.​
7. Close with the hat.​

A creation designed to enhance your shop windows and transform a simple product into a memorable experience.