Like A Snickers Recipe For Pastry Summit 2022
Like A Snickers Recipe For Pastry Summit 2022
Like A Snickers Recipe For Pastry Summit 2022
Like a Snickers
An original recipe by l’Ecole Valrhona
Peanut shortbread
120 g Butter First, combine the softened butter, fine salt, brown
2 g Fine salt sugar, peanut flour and whole eggs kneading to a
100 g Light brown sugar minimum without whipping the mass.
50 g Peanut flour When the texture is smooth, add the sieved flour
50 g Eggs and potato starch kneading briefly. Roll out to
20 g Potato flour 2/2.5 mm thick. Set aside in the refrigerator.
170 g AP flour Bake at 300°F (150°C) for about 12 to14 minutes.
Soft Caramel
760 g Heavy cream 36% fat Heat the cream and glucose together.
80 g Glucose syrup Make a dry caramel with the sugar in several
760 g Sugar stages and cook to obtain a light caramel.
200 g Butter Deglaze the caramel with the butter.
Add the hot cream and cook to 248°F (120°C).
Pour into a frame of 4 mm height then on a
silicone sheet.
Let crystallize.
caramelize.
Spread everything on a silicon mat and let cool.
Place the dried fruits and the caramel in the bowl
of the cutter and as the preparation is mixed, it will
refine and soften to finally obtain an increasingly
fine praline.
An original recipe by Guillaume Roesz, North America Valrhona Executive Pastry Chef
FINISHING