Dubai Snack Bars

Preparation

• Shortcrust

  mix all the ingredients in a planetary mixer with a leaf until the dough is well blended.

  Place in the refrigerator, well covered, for at least an hour.

  Roll out with a pastry machine to a thickness of about 3mm.

  Make the snack bar bases

  Bake in a fan oven at 165°C for about 12-14 minutes.

• Crunchy Layer

  Use the Silikomart "Kit bar magma" silicone mold.

  Fill the silicone mold halfway with the PRALIN DELICRISP DUBAI PISTACHIO and leave to crystallize in the refrigerator.

• Smooth Ganache

  Melt the chocolate at 40°C.
  Separately boil the cream with the honey or INVERT SUGAR and add them to the chocolate, mixing with an immersion blender.
  When the ganache reaches a temperature of 35-40°C add the butter and mix again until you obtain a perfect emulsion.
  Pour directly into the mold with the PRALIN DELICRISP DUBAI PISTACHIO

  let it crystallize

• Coating

  Once the base is cold, temper the chocolate to create the coating. Place the cake on a wire rack with a baking tray underneath to collect excess chocolate. Pour the tempered chocolate over the surface, starting from the centre. Move quickly before the chocolate starts to crystallise.

• Final Composition

  Place the crystallized Cremino on the previously cooked shortcrust pastry base and glaze everything with the RENO X MILK. Let it crystallize. Finally, decorate with splashes of color as desired.