Snack bar 'Zéphyr caramel noisette'

Created by

Peter FongCacao Barry Ambassador - Ganache Patisserie

level 1

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Recipe components

Hazelnut Sablé Breton

Preparation Cream	Ingredients 350g sugar 325g butter
Preparation Add and mix well	Ingredients 40g egg yolks
Preparation Combine dry ingredients, and add until just combined	Ingredients 100g ground hazelnuts 400g flour 24g baking powder 4g salt
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 Gently warm	Ingredients 250g Croustillants FILLING - CARA CRAKINE™ - PASTE WITH INCLUSIONS - 5KG BUCKET
Preparation add in	Ingredients 125g Pure paste Pure Paste - 100% Hazelnuts - paste - 5kg bucket
Preparation Melt and add	Ingredients 250g Héritage WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
Mix thoroughly and set aside.

Zéphyr Caramel Ganache

Preparation Heat	Ingredients 670g cream 1 vanilla bean
Preparation Stir in	Ingredients 135g trimoline
Preparation Pour over	Ingredients 1840g Héritage WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
Emulsify.
Preparation Add and combine until smooth	Ingredients 170g softened butter
Set aside to cool.

Milk Chocolate Velvet Spray

Preparation Melt together	Ingredients 600g Pureté MILK COUVERTURE - LACTÉE SUPÉRIEURE 38% - BLOCK - 2.5KG BAG 400g cocoa butter
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.