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
Recipe components

Hazelnut Sablé Breton

IngredientsPreparation
  • 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

IngredientsPreparation

Gently warm

add in

Melt and add

Mix thoroughly and set aside. 

Zéphyr Caramel Ganache

IngredientsPreparation
  • 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

IngredientsPreparation

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.