Snack bar 'Zéphyr caramel noisette'

Snack

Snack bar 'Zéphyr caramel noisette'

Created by

Peter Fong
Cacao Barry Ambassador - Ganache Patisserie

Level

level 1

Dosage

33cm x 33cm frame cakes

Hazelnut Sablé Breton

Ingredients	Preparation
350g sugar 325g butter	Cream
40g egg yolks	Add and mix well
100g ground hazelnuts 400g flour 24g baking powder 4g salt	Combine dry ingredients, and add until just combined
Shape the dough into a square patty, wrap in plastic wrap and rest in refrigerator.
Roll out the dough to a square, just larger than a 33cm square frame, approximately 5mm thick and transfer to a sheet pan and rest in fridge for an hour.
Bake the dough at 350°F for approximately 20 minutes but after 10 min, place 33cm square frame onto the baked dough to create a perfect square base and continue baking.
When finished baking, remove frame and cool completely.

Hazelnut Caramel Crunch

Gently warm
add in
Melt and add
Mix thoroughly and set aside.

Zéphyr Caramel Ganache

Ingredients	Preparation
670g cream 1 vanilla bean	Heat
135g trimoline	Stir in
Pour over
Emulsify.
170g softened butter	Add and combine until smooth
Set aside to cool.

Milk Chocolate Velvet Spray

Ingredients	Preparation
400g cocoa butter	Melt together
Utilize in prepared spray gun.

Assembly

Coat the bottom of the hazelnut sablé breton base with milk couverture and flip over when ready and place frame over top.
Spread hazelnut caramel crunch evenly over the hazelnut sablé breton base, place in fridge to set.
Spread cooled Zéphyr™ Caramel ganache evenly over the hazelnut caramel crunch layer and let set in the fridge.
Remove frame and cut snack bar into desired shape and size.
Spray snack bar pieces in milk chocolate velvet spray.
Decorate with lines of dark chocolate and sprinkle immediately with fleur de sel.

Discover more recipes

More recipes