Toffee

this pastry is definitely my guilty pleasure 😉 everyone knows the populair Snickers bar, it was my favorite when I was younger! and now I made this pastry with a soft chocolate caramel mousse, a creamy peanut caramel on a crunchy chocolate layer

Ingredients:

chocolate caramel mousse
1 gelatin leaf
120g whipped cream
40g egg whites
40g milk chocolate
a pinch of salt

40g sugar
9g water
6g glucose
24g water

peanut caramel
65g unsalted peanuts
50g sugar
25g glucose
65g whipped cream
35g butter
a pinch of salt

chocolate layer
40g unsalted peanuts
40g feuilletine
40g milk chocolate
20g cocoa butter

glacage
1 gelatin leaf
37ml water
12g cocoa
30ml whipped cream
45g sugar

peanut nougat
17 glucose
125g suiker
50g peanuts
fresh lemon juice

(Silikomart Midi Buche moulds)

chocolate caramel mousse:
boil the sugar, glucose, water and make a golden brown caramel, add 24g water and cook till 118C. Mix the egg whites with a pinch of salt, pour the sugar syrup slowly over de egg whites, add the melted (pre) soaked gelatin and the melted chocolate. Continue to mix until the mixture is cooled and add carefully the mixed whipped cream. Pour, for a half, into the moulds and place in the freezer

peanut caramel:
boil the sugar and water till you get a golden brown caramel. Add the whipped cream and butter, remove from heat and add the chopped peanuts and a pinch of salt. Divide this over the frozen chocolate caramel mousse

chocolate layer:
melt the cocoa butter, add the chocolate and stir wel. Pour this over the peanuts and feuilletine. Divide over a silicone baking mat, roll out thinly and place it in the fridge. Cut the chocolate into equal sticks (8x3cm) and divide over the peanut caramel

glacage:
heat the water, cocoa, whipped cream and sugar, cook for about 5 min. Remove from heat and leave the pan for 10 min., add the (pre) soaked gelatin en stir well till the glacage has a temp. of around 34C, pour it over the frozen bars

peanut nougat:
heat the glucose till melted, add the sugar and boil together till you get a golden brown caramel. Remove from heat and add directly the fine chopped peanuts and some lemon juice, stir wel and divide also directly over a silicone baking mat and roll out thinly. Break the nougat into small pieces and decorate the bars with it!