Snickers … chocolate, caramel and peanuts … can you find anything more delicious?
This is my personal interpretation of the famous childhood snack.
Thanks to the cocoa biscuit and a peanuts praline paste with a low percentage of sugar, “my” snickers is not an overly sweet dessert (you can find how to prepare the praline paste on the cookingmesoftly YouTube channel)
Simple in shape and preparation, snickers will win you over at the first bite.
- 2 medium (100 g) whole eggs
- 2 tbsp + 2 tsp (40 g) superfine granulated sugar
- 1.5 tbsp (25 g) honey
- 1/3 cup (40 g) pastry flour
- 1/3 cup (35 g) almond powder
- 2 scant tbsp (10 g) cocoa powder
- 1/2 tsp + 1 pinch (2.85 g) baking powder
- pinch of salt
- 3 tbsp + 1 tsp (40 g) heavy cream
- 2 tbsp (25 g) melted unsalted butter, warm
- 1/2 cup + 2 tsp (110 g) superfine granulated sugar
- 4 tbsp (55 g) cold unsalted butter, diced
- 1/2 cup + 1 tbsp + 2 tsp (135 g) heavy cream
- 2 generous pinches of salt
- 1.8 g gelatin, 200 bloom (sheets or powder)
Peanuts praline paste custard 70%30%
- 3 or 4 medium (55 g) egg yolks
- 1 tbsp + 2 tsp (25 g) superfine granulated sugar
- 3/4 cup + 3 tbsp (210 g) heavy cream
- 4 tbsp (60 g) peanuts praline paste (70/30%) (70/30%)
- 2.55 g gelatin, 200 bloom (sheets or powder)
- 1/2 cup (100 g) superfine granulated sugar (I)
- 5 tbsp + 1 tsp (85 g) water
- 1/3 cup + 1 tsp (85 g) heavy cream
- 1 tbsp (8.25 g) corn starch (Maizena)
- 1 tbsp (15 g) superfine granulated sugar (II)
- 2.75 g gelatin, 200 bloom (sheets or powder)
- Tempered chocolate decorations
- Gold leaves
Heat fan oven at 300F - 150°C.
Line a baking a tray with a silicone baking mat (or baking paper), lay on an 8 inches - 20 cm square pastry ring and set aside.
In a bowl, mix and sift the powders.
In another bowl, beat the eggs with sugars until well combined.
Gradually, add powders, mixing well with a whisk.
Then, add melted butter and heavy cream.
Pour the mixture in a pastry bag and pipe 8/8.5 oz (220/235 g) inside the square ring.
Bake for 14 minutes.
Out of the oven, remove the ring and let completely cool.
Soak gelatin in cold water.
In a sauce pan, heat heavy cream with salt and set aside.
Make a dry caramel with sugar.
Remove from the heat, deglaze the caramel with hot cream, stirring constantly.
Place the pan on the heat again and bring the mixture until 217F-103°C.
Cook at 217F-103°C for a generous minute.
Sift the caramel sauce and let cool until 158F-70°C.
Add gelatin (wringed if sheets, melted if powder) and gradually add the butter.
Mix with a hand blender for a couple of minutes.
Cover with cling film and let cool until 68-77 F-20-25°C.
Peanuts praline paste custard
Soak gelatin in cold water.
In a mixing bowl, combine egg yolks with sugar and at the same time, heat heavy cream.
Prepare a “crème anglaise”, cooking until 180F-82°C, stirring constantly.
Out of the heat, add gelatin (wringed if sheets, melted if powder) to the custard, mix with a spatula and pour the mixture over the peanuts praline paste.
Mix with a hand blender for a couple of minutes, cover with cling film and let cool until 90 F-33°C
Cut from the cocoa biscuit a square, 6 inches-16 cm on each side and leave the biscuit inside the square pastry ring.
Pour 6 oz-170 g of caramel over the biscuit and refrigerate until the caramel is completely set (about 90 minutes).
Then pour 8.5 oz-240 peanuts custard over the caramel and refrigerate until completely set (about 2 hours).
Cover the pastry ring with cling film and freeze for at least 24/36 hours.
Soak gelatin sheets in cold water.
In a small bowl, combine corn starch with sugar( II) and set aside.
Make a dry caramel with sugar (I) and bring to a boil water with heavy cream.
Out of the heat, add in the boiling mixture (water/heavy cream) stirring constantly.
Add the mixture cornstarch/sugar and bring to the boiling point.
Cook for about 1 minute, stirring constantly.
Pour the caramel in a jar and let cool until about 160F-70°C.
Add gelatin (wringed if sheets, melted if powder) and mix with a hand blender for a couple of minutes.
Cover with cling film and refrigerate for about 12 hours.
Heat and blend the caramel glaze until 86F-30°C, pour it in the centre of the square ring.
Turn the ring so that all the surface il covered by the glaze.
Refrigerate for about 5 minutes to set.
Remove the ring and trim the edges as needed.
Cut the cake in 8 equal parts.
Refrigerate 6/8 hours to thaw the entremet.
Decorate with chocolate decorations, gold leaf and serve.