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The Fabulous Baked Alaska with Grand Marnier
2015-12-17
- This Recipe
- Chef: Stéphane Tréand
- Cuisine: French Cuisine
- Course: Frozen Dessert, Dessert
- Difficulty: Experienced
- Category: Course
- Servings: 10
- Preparation Time: 1 H
- Cooking Time: 20 Minutes
- Readiness Time: 4 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday December 17, 2015
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Egg Whites, Ice cream, Grand marnier ice cream, Grand marnier, Italian meringue, Oranges, Genoa bread, Almond paste,
- Print This Recipe
-
Print
La version Française se trouve ICI |
The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat Don't forget to share your photos once you tried this recipe! HERE |
About this recipe |
This one is a recipe everybody asks me every year for end of the year celebrations, and though it's easy to make, it's a huge sucess everytime... a recipe really interesting from a return on investment perspective !
 | Origin of the recipeA delicious Ice Cream with Grand Marnier, covered in Italian Meringue.
|
Ingredients
 | For the mold Silikomart "TOR250X80 GIANDUIA" : |
For a 11.81" (or 11 13/16" or 30 cm) x 4.33" (or 4 21/64" or 11 cm) bûche1 Genoa Sponge Cake. For the recipe, see ICI5 Cups Grand Marnier Ice cream (1.6 kilograms). For the recipe, see ICI6 Cups Italian Meringue (990 grams). For the recipe, see ICI Decoration Candied oranges 6 oz Dark Chocolate (165 grams). To temperateGold dust |
For a 8.66" (or 8 21/32" or 22 cm) x 2.75" (or 2 3/4" or 7 cm) bûche1 Genoa Sponge Cake. For the recipe, see ICI2 ¼ Cups Grand Marnier Ice cream (700 grams). For the recipe, see ICI2 ¾ Cups Italian Meringue (462 grams). For the recipe, see ICI Decoration Candied oranges 3 oz Dark Chocolate (77 grams). To temperateGold dust |
You will need...
Steps
The Almond Cake, the «Genoa Bread» |
1. Start by baking the
2. Then cut a rectangle you will use as the "base"
3. If you are using the mold from Silikomart "TOR250X80 GIANDUIA", the rectangle should be 9.84" (or 9 27/32" or 25 cm) (L) and 2.75" (or 2 3/4" or 7 cm) (W)
4. Wrap with plastic wrap and keep aside
Genoa Sponge Cake
: The recipe is HERE2. Then cut a rectangle you will use as the "base"
3. If you are using the mold from Silikomart "TOR250X80 GIANDUIA", the rectangle should be 9.84" (or 9 27/32" or 25 cm) (L) and 2.75" (or 2 3/4" or 7 cm) (W)
4. Wrap with plastic wrap and keep aside
The Mold |
5. Let's talk about the mold. I am using a perfect mold, as it's made out of Silicon, which allows you to pop out the frozen ice cream easily. Its triangle shape is perfect as well for this recipe
6.
The brand of this silicon mold is Silikomart, and the model is "TOR250X80 GIANDUIA". Dimensions: 9.84" (or 9 27/32" or 25 cm) x 3.14" (or 3 5/32" or 8 cm), height: 3.54" (or 3 35/64" or 9 cm) : To purchase online, see HERE
7. If you don't have this particular mold, just use a Yule Log mold, and you can always "cheat" by shaping the dessert into a mountain shape with the meringue
8.
I recommend to place plastic wrap inside the mold : this will make the unmolding easier
6.
The brand of this silicon mold is Silikomart, and the model is "TOR250X80 GIANDUIA". Dimensions: 9.84" (or 9 27/32" or 25 cm) x 3.14" (or 3 5/32" or 8 cm), height: 3.54" (or 3 35/64" or 9 cm) : To purchase online, see HERE7. If you don't have this particular mold, just use a Yule Log mold, and you can always "cheat" by shaping the dessert into a mountain shape with the meringue
8.
I recommend to place plastic wrap inside the mold : this will make the unmolding easier
Grand marnier Ice Cream |
9. You will need the
10. The best option that I recommend, is to make the recipe yourself
Grand Marnier Ice cream
(3 ¼ Cups or 1 kg) : The recipe is HERE10. The best option that I recommend, is to make the recipe yourself
With an ice cream from the stores |
You may decide to go faster, here's how :
● You may buy an
● Or you may choose to buy an ice cream with a different flavor
● You may buy an
orange ice cream
and addgrand marnier
● Or you may choose to buy an ice cream with a different flavor
Assembling |
11. ● If you want to realise the
12. ● If you want to go fast, you may buy a quality ice cream in a good store. It may be too hard, and you will need to soften it in the fridge
13. You will need 3 ¼ Cups or 1 kg of ice cream
14. Pour the
Grand Marnier Ice cream
(3 ¼ Cups or 1 kg) yourself, that's probably the best option. You will need to make the ice cream, churn it and then use it right away after churning12. ● If you want to go fast, you may buy a quality ice cream in a good store. It may be too hard, and you will need to soften it in the fridge
a few hours
13. You will need 3 ¼ Cups or 1 kg of ice cream
14. Pour the
Grand Marnier Ice cream
(3 ¼ Cups or 1 kg) inside the mold
15. Place and gently push down the
16. Make sure to push the cake into the mold
17.
Transfer the mold in the freezer and wait at least
Genoa Sponge Cake
(that you had cut to dimensions)16. Make sure to push the cake into the mold
17.
Transfer the mold in the freezer and wait at least 6 hours
!
Unmolding |
20. Transfer the dessert to a plate, the same you will use to serve
21. Place the plated dessert into the freezer
21.
Place the plated dessert into the freezer
The Italian Meringue |
22. You will need the recette_ici_ingrLabel_LINKID>
23. Once realized, do not stop the whisk ! The meringue would "fall"
Italian Meringue
(3 ⅔ Cups or 600 g) :23.
Once realized, do not stop the whisk ! The meringue would "fall"
24. Fill a Pastry Bag fitted with the large star tip, with the meringue
25. We need a Pastry Bag and a decorating tip. We will need to use a decorating tip called a "star tip" like this one. The tip must be pretty large to make nice and big lines
25. We need a Pastry Bag and a decorating tip. We will need to use a decorating tip called a "star tip" like this one. The tip must be pretty large to make nice and big lines
26. Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
Last steps... |
27. Pipe the meringue onto the ice cream in a decorative fashion, making big vertical lines, from the bottom to the top
28. Let's now finish piping some meringue on the top...
29. Inspect your beauty, and make sure to not leave any "hole" behind
Blowtorch |
30. Let's brown the meringue with a blowtorch
31. To decorate, you may use
32. Keep in freezer until you serve the dessert
candied oranges
32.
Keep in freezer until you serve the dessert
 | Suggestions to improve this recipe...I also tried other flavors likechocolate andcherry ice creams, which was delightful as well! |
ResultWhen serving : Old school pastry chefs use to pour hot grand marnier and flambé' the dessert : I do not recommend it, for it's a bit dangerous and a tad too old school... |
|
Bon appétit ! |
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The result and the pix
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Cooking with the same Chef ?
All recipes of Stéphane Tréand |
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Cooking with the same ingredients ?
What else to cook with Grand marnier |
   |
What else to cook with Italian meringue |
What else to cook with Oranges |
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1 Genoa Sponge Cake
3 ¼ Cups Grand Marnier Ice cream (1 kg)
3 ⅔ Cups Italian Meringue (600 g)
Candied oranges
¼ lbs Dark Chocolate (100 g)
Gold dust
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