Snacking bars
- Level:
-
Easy
- Makes:
-
Recipe for 50 bars
Sablé breton
Used products: Sablé breton
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500 gflour
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300 gfresh butter
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125 gicing sugar
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7 gsalt
Preparation: Sablé breton
Mix
Spread out to 4mm thickness.
Cut into 12cm by 2cm stripes.
Cook at 165°C.
Allow to cool and then partially dip the sablé in crystallised Lactée Barry Équilibre 36% milk chocolate.
Place some Lactée Barry Équilibre 36% milk chocolate into a piping bag and decorate.
Weight of a coated sablé: 20 g (coating chocolate 5g).
Gourmand chocolate snacking bar
Crystallise some Lactée Barry Équilibre 36% milk chocolate couverture.
Fill a rectangular Snacking bar mould (ref MLD-090405-M00) with the crystallised chocolate.
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