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Like a Snickers
An original recipe by l’Ecole Valrhona

Calculated for 1 Frame 34cm/14mm

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.

Like a Peanut Praline

600 g Roasted Peanuts Roast the peanuts.
400 g Sugar In a saucepan, heat the water and the sugar to
100 g Water 245°F (118°C).
5 g NOROHY Vanilla Add the roasted peanuts.
Mix well and continue cooking over moderate
heat, stirring constantly to prevent the fruit from
burning.
At first, the sugar will crystallize and settle around
the dried fruit, but this reaction is normal.
Gradually the sugar will melt again and
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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.

Whipped Peanut Praline

1030 g Like a peanut praline Melt the couverture at 115°F (45°C), then mix into
380 g JIVARA lactée 40% couverture the praliné.
50 g ECLAT D'OR Temper at 75°F (24°C).
50 g Roasted and chopped peanuts Leave to set on a tray overnight.
Use a stand mixer with a paddle attachment to
whip up the mixture, but make sure its
temperature does not rise above 75-80°F (25-
26°C).

An original recipe by Guillaume Roesz, North America Valrhona Executive Pastry Chef

Recipe calculated for 1 frame of 34 x 34 cm and 14 mm in height

FINISHING

Pour in the caramel into a 4 mm frame and leave to cool.

Spread the whipped peanut praline on top of the crystallize caramel.
Cut out rectangles of 110 x 25 mm with the guitar.
Place the rectangles Caramel/Praline on the baked Peanut shortbread with caramel facing the
sky.
Coat very thinly in the machine then sprinkle chopped roasted peanuts directly on top of the
bars, let crystallize.
Coat again with the machine to cover the bar in its entirety as well as the peanuts.
Leave to crystallize completely at 62°F (16°C).