Snack bar 'Zéphyr caramel noisette'

Snack bar 'Zéphyr caramel noisette'

Level:
Easy
Makes:
33cm x 33cm frame cakes

Hazelnut Sablé Breton

Used products: Hazelnut Sablé Breton

  • 350 g
    sugar
  • 325 g
    butter

Preparation: Hazelnut Sablé Breton

Cream

Used products: Hazelnut Sablé Breton

  • 40 g
    egg yolks

Preparation: Hazelnut Sablé Breton

Add and mix well

Used products: Hazelnut Sablé Breton

  • 100 g
    ground hazelnuts
  • 400 g
    flour
  • 24 g
    baking powder
  • 4 g
    salt

Preparation: Hazelnut Sablé Breton

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

Preparation: Hazelnut Caramel Crunch

Gently warm

Used products: Hazelnut Caramel Crunch

Preparation: Hazelnut Caramel Crunch

add in

Preparation: Hazelnut Caramel Crunch

Melt and add

Mix thoroughly and set aside. 

Zéphyr Caramel Ganache

Used products: Zéphyr Caramel Ganache

  • 670 g
    cream
  • 1
    vanilla bean

Preparation: Zéphyr Caramel Ganache

Heat

Used products: Zéphyr Caramel Ganache

  • 135 g
    trimoline

Preparation: Zéphyr Caramel Ganache

Stir in

Preparation: Zéphyr Caramel Ganache

Pour over

Emulsify.

Used products: Zéphyr Caramel Ganache

  • 170 g
    softened butter

Preparation: Zéphyr Caramel Ganache

Add and combine until smooth

Set aside to cool.

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.