Snack bar 'Zéphyr caramel noisette'
Hazelnut Sablé Breton
| Ingredients | Preparation |
|---|---|
| Cream |
| Add and mix well |
| 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
| Ingredients | Preparation |
|---|---|
| Gently warm |
add in | |
| Melt and add |
Mix thoroughly and set aside. | |
Zéphyr Caramel Ganache
| Ingredients | Preparation |
|---|---|
| Heat |
| Stir in |
| Pour over |
Emulsify. | |
| Add and combine until smooth |
Set aside to cool. | |
Milk Chocolate Velvet Spray
| Ingredients | Preparation |
|---|---|
| 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. |
