Snickers log with
– a chocolate peanut biscuit,
– a creamy caramel insert,
– caramel and peanuts,
– a peanut crunch,
– a vanilla mousse,
– white velvet spray.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for dune-shaped log end (meilleurduchef)
– Log insert mould
– Kitchen thermometer
Ingredients
Creamy caramel insert
✔10 g water
✔35g caster sugar
✔10g glucose syrup
✔1 egg yolk
✔120g liquid cream 30% MG
✔Vanilla powder or pod
✔1 2g leaf gelatine
Caramel
✔50g caster sugar
✔Butter
✔Liquid cream
✔1 pinch of salt
✔unsalted peanuts
Peanut and chocolate biscuit
✔30g peanut powder
✔10g flour
✔30g sugar
✔10g butter
✔1 egg
✔20g milk chocolate
✔50g egg whites
✔5g sugar
Crunchy peanuts
✔White chocolate
✔Praline peanuts
✔Crêpes dentelles
Vanilla mousse
✔Liquid cream
✔White chocolate
✔gelatine
✔Single cream
✔1 vanilla pod
White velvet spray
Log ends
The recipe
For 4 to 6 people
Creamy caramel insert
Pour the water, caster sugar, glucose and vanilla into a saucepan and bring to the boil. In a bowl mix the yolk and 60g of liquid cream. When the caramel is light brown, add the remaining 60g of heated cream. Mix and then add the cream/yolk mixture. Cook to 82+C using a kitchen thermometer . Remove from the heat and add the softened gelatine. Blend and pour into the insert mould. I reduced the size of my insert to fit my log mould. Place in the freezer.
Caramel
Melt the sugar in a saucepan. When it has a nice amber colour add the previously heated liquid cream off the heat. Mix well and return to the heat to melt all the caramel. Remove from the heat and add the butter. Leave to cool, then pour into the insert mould over the creamy caramel. Add unsalted peanuts.
Peanut and chocolate biscuit
In a bowl, mix the whole egg with the icing sugar. Add the peanut powder, flour, chocolate and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting into rectangles.
Crunchy peanuts
Mix all the ingredients together and roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut into a rectangle measuring approximately 17X6cm. Keep in the freezer until ready to assemble.
Vanilla mousse
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the cream then turn off the heat and infuse with the vanilla pod previously halved and scraped for at least 15 minutes. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the cold cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.
Assembly (the day before)
Pour some vanilla mousse into your mould, the frozen insert and then the biscuit with the crisp. Place in the freezer overnight.
The next day, remove the log from the mould and immediately apply the white velvet spray.
I decorated it with two dark chocolate log ends.
