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snickers

Snickers

Porzioni 8
Chef Aria

Ingredienti

Cocoa biscuit

  • 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

Salted caramel

  • 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)

Caramel glaze

  • 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)

Extra

  • Tempered chocolate decorations
  • Gold leaves

Instructions

Cocoa biscuit

  1. 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.

Salted caramel 

  1. 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

  1. 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

To assemble

  1. 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.

Caramel glaze

  1. 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.

To serve

  1. 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.

    Enjoy.