Snack bar 'Zéphyr caramel noisette'
Recipe
Hazelnut Sablé Breton
| ingredients | preparation |
|---|---|
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Cream |
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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. |
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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. |
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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. |
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When finished baking, remove frame and cool completely. |
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Hazelnut Caramel Crunch
| ingredients | preparation |
|---|---|
|
Gently warm |
|
add in |
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Melt and add |
Mix thoroughly and set aside. |
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Zéphyr Caramel Ganache
| ingredients | preparation |
|---|---|
|
Heat |
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Stir in |
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Pour over |
Emulsify. |
|
|
Add and combine until smooth |
Set aside to cool. |
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Milk Chocolate Velvet Spray
| ingredients | preparation |
|---|---|
|
Melt together |
Utilize in prepared spray gun. |
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Assembly
Coat the bottom of the hazelnut sablé breton base with milk couverture and flip over when ready and place frame over top. |
