Turning A Snickers Bar Into An EPIC DESSERT!

[Music] stickers the iconic snicker bar i'm not a big fan of chocolate bars but actually not too bad i kind of make it makes sense this first time i'm not i'm not shitty this is the first time i've actually tried snickers i just know the flavors how we're going to taste i'm just not a big fan of peanuts chocolate and caramel everything is too sweet i want to recreate this dessert in my own way finesse it sexiest way possible and kind of pimping it up into a dessert that is mine so we're going to make a snickers tart and to make that tart it's going to be a coffee tart shell filled in with a hazelnut and peanut praline filled with peanut butter dipper mac cream and then topped it off with a roasted milk chocolate ganache now this recipe is actually in my upcoming book which is a little secret well i'm just telling you guys anyway this is going to be part of my book and i want you guys to see because i love this thought that's kind of a lie i actually never tried this tart i made it and i gave it away gave to my friends get to my chefs and they loved it so i'm curious i want to see what it tastes like i wanna i wanna try my own creation and this is gonna be the first time me making this tart again and tasting it so my book is coming out later this year so keep an eye out for that and there's gonna be little snippets of recipes i'm gonna give away that are part of my book not everything because you need to get it let's get started to make this recipe we're gonna make this tart dough i've got some plain flour in there unsalted butter and of course i'm going to add a little pinch of salt just a little bit and to make this kind of tart but a little bit unique and different i've got some ground coffee here you can use some freeze-dried coffee as well which is instant coffee i'm gonna add that in because coffee hazelnut and caramel amazing bit of sugar in there as well i'm gonna work this until the dough becomes a sandy texture make sure the butter is cold so that it doesn't melt too quickly and kind of melt and incorporate into the butter too much you don't want to work the flour because when you work the flour too much it kind of shrinks into the tart shell alright you can see this it looks like sand okay nice sandy texture at this point we're going to add in our egg now it's forming to a little rough dough just a little bit making sure you get the bottom you want to you don't wanna work it too much you can smell the coffee ever so slightly done okay so that's your tart dough now gonna gently work it into a bowl you don't want to knead it like bread i'm not pushing any i'm not putting any pressure at all all i want to do is just clump everything together and get into a little rough shape [Music] tight dough done wrap it up and then into the fridge at least for 30 minutes but better overnight or at least one or two hours okay and next for the filling we're gonna create the diplomat cream peanut butter diplomat cream i've got smooth peanut butter with a little pinch of salt in this one of course you've seen my moss video i hope you have and if you haven't you better watch it got some milk going to bring this up to a simmer slightly whisk your eggs so there's two egg yolks in there and there's gonna be this peanutty kind of texture that you know i can't i don't know how to make a nougat like this so the way i'm going to make it is like a thick dipper mac cream and using the peanutty flavor with the peanut butter whisky whiskey with some sugar and later we'll add our corn flour in this you can add some flavors like vanilla some other spices if you want that's kind of driving away a bit too far from the sticker so just whisk it enough until it's pale and then i'm going to stir this corn flour in so i've got my milk simmering take that off the heat and all we're going to do here is whisk it in slowly and gently into our egg yolks making sure you get everything everything dissolved then this goes back back into the pot [Music] back on the heat medium high we're going to keep whisking this don't stop keep your eye on it keep whisking this until it thickens up [Music] all that starch will start to swell up and activate this really nice smooth custard you can start to see the middle is becoming too thick enough look at that all the air bubbles going away bam yeah now you can use this on its own with a bit of orange there some vanilla beans and then finish it off with some butter we're not there yet now to make the peanut butter flavor i'm gonna add in about 85 grams worth of peanut butter this one's actually quite runny i need water we'll whisk it now into the creme pot that was good in you that nice thick peanut butter custard add some salt okay [Music] that's it that's what i want now at this stage i want to put into a container and let it cool down this is going to set real real solid the next part of our component is our praline mixture this is a mixture of peanuts they've been toasted with some hazelnuts as well lightly salted and in here i've got sugar i'm gonna make a dry caramel out of this and we're gonna create a nut praline let it set i'm gonna blitz the out of it as becomes a really nice paste and delicious [Music] all right my camel is looking good enough because that's going to keep cooking and get really dark now at that point bam add your nuts in toast them bad boys so make sure you stir it around get that nice and epic that's going to go out into a tray spread your nuts once that's done and spread just let it set outside once the fridge want to speed things up and then we're going to blitz it up all right time for some precision work make sure you've got yourself a ruler a silicon mat i've got a perforated one okay you don't have to get that one but it's okay knife spatula and here are the two kind of different tart rings you'll find there are ones with a base on it but these ones are the best ones to use but probably not this one better if you've got a perforated tart ring it makes blind baking a lot easier and you won't get those uneven puffs and rising in the tart so these are expensive but they're really good so that's what we're going to use today so i've got some dough that's already been rested with the coffee i'm going to roll out a big chunk we're going to lightly flour the surface of the board lightly flour your tart dough okay just so that when it kind of comes up to temperature it won't be stuck and we've got a rolling pin and all we're going to do is just gently work the dough not too much to the point where it starts to crack like this you want to make sure you go as nicely as you can go for about like two to three millimeters thin now just check making sure that it doesn't get stuck on the board which mine already has just release it a quick flip all right now at this point i want to quickly rub my ring with butter get that nice and lathered and then i'm going to use my ruler next and cut out a strip from the dough [Music] so once i've got the strip of the tart i'm going to work my way around it just ever so slightly and what do you know it doesn't go all the way around if yours is a bit too short that's what you'll need just grab another piece pop it on like that oh no stick stick stick stick okay this is fail hold on i'm gonna gently press the dough into the tart making sure it's nice and even even the ones that have overlaid on top of each other i'm gonna keep working that as well now this point i'm gonna pop that onto the tray and i've got a larger ring cutter that i'll cut out you can use this again just don't work it too much but here you go a larger ring cutter and that's gonna be the base it's basically two pieces of the tart here and i want to kind of join it together but first what i'm gonna do is kind of use my thumb and work my way around and my finger as well work my way around pressing on the edges and the sides then grabbing a little bit of water just a little bit and all we're going to do just dampen the edges and try to seal that now i'm gonna grab our knife cut the edges the excess right off you can see how thin that is break some holes then here i've made a little blind baking device with some grains so best use some baking paper and you can fill this up with other grains too same with the baking paper uh baking beads anal beads and any other little heavy stuff you have even rice this into the oven 170 degrees for 30 minutes 15 minutes to blind bake and then 15 minutes to kind of cook the rest all the way through now we're going to make the next ingredient and that is the roasted milk chocolate ganache now this here is what roasted milk chocolate looks looks looks like this here is roasted and milk chocolate and we're going to make a ganache out of it because this snickers it's coated in milk chocolate but we want to take it up a level further and this is how it's going to take us to that level it's like my moss video where i roasted white chocolate as well this does similar things to it as well just makes it better got some cream and milk in here bring it up to a boil once the milk and cream has come up to a simmer like this off with the heat and then in it goes with the chocolate now it is super super important to blend this nicely because when you blend it halfway through you get little see that that's hard to dissolve those are crystallized sugars you want to melt that through now since this ganache has some milk into it i've got some gelatin here i'm going to pop in [Music] and this gelatin is going to give us that elasticity and flexibility of what you'll see later on to make this ganache look real sexy into a container it goes for a few hours or overnight and then into a piping bag all right ladies and gents now for the praline paste break that up oh [Music] my bad close it up i'm gonna blend this until it's nice and smooth just gently first [Applause] i'm not done yet but look at it it's getting all powdery now nuts have a lot of fat you want to release those from the nuts oh that's all done okay now you can see it's kind of become a thick paste i want to blend it a little bit more until more oils release just another 30 seconds will do i promise you this will be one of the most tastiest things because it's not just like a smooth peanut butter it's kind of crunchy you get little bits of caramel that kind of crunch in your mouth [Music] okay now you really see the difference even without having to touch a spatula with it it's starting to kind of move like lava you can see kind of go like this nice right look at that all right into the ball bowl this guys so i've got this here little that's the peanut butter creamer with the creme pat it's very very set because the fat content in the peanut butter is very high so and everything just kind of like gelatinized and here i've got some thickened cream i'm going to whip it up to a medium or soft peak not too much i'm going to add this in and what we're trying to do here is incorporate everything into the cream and making sure that it's nice and emulsified together so we'll break up that gelatinous kind of mix and make it nice and fluffy [Music] i'm really happy with that there's some little bits of peanuts in there actually it's not really a smooth peanut butter but good texture if you look at that that's nice smooth and shiny and this is gonna go into the second layer of our tart so i've got this really nice creamy peanut butter dipping mac cream in a piping bag and remember that ganache we're talking about this one here has been setting for a few hours now what i want to do is kind of work the ganache until it becomes nice and smooth again and in this piping bag i've got this kind of nozzle which is a unique one again gives like little petal patterns to it so this is the tart shell now and it's nice and shiny and what i've done is actually i've double baked it i brushed a bit of egg yolk onto it once it was cooled down shaved out the sides make it nice and smooth and then brushed it with egg yolk popped it in for another five minutes and this is what you get if you put in some mousse fillings in there it's really important to get some chocolate whether it's dark or white and coat the inside just be very gentle with this [Music] [Applause] [Music] and once you've got the inside nice and coated pop this into the fridge to kind of set everything and get all the other ingredients ready all right now it's time to plate up now i've got the tart shell nice and set and here the first thing we're going to put in is this nice nut praline we're only going to fill it very small layer of it one millimeter thin the base that's gonna be a nice little caramel nutty surprise next up delicious peanut butter dipper matt this is going to be our creamy component kind of light [Music] and lastly we're going to add in the ganache and this is where the fun comes in i tried this last time and it just turned out really really here we go [Music] do not bad not bad at all let's look at that that is stunning that's beautiful isn't it okay i can't find any cocoa powder that's what's supposed to put on on top but i found some gold instead so oh damn [Music] completely unnecessary but absolutely whatever and now here i've got some nuts i'm just gonna pop a few here here yeah alrighty guys that's it that is my snickers tart where's the snickers that is my snickers type from this chocolate bar to this epic looking [Music] beauty oh check that out oh look at those layers huh you can see the layer of that little thin oozy praline then you got that nice diplomat cream the ganache that goes all the way top i'm gonna cut it one more time then have a little sample that's a perfect height look how thin that is oh [Music] yeah that is good okay it's a nice chocolate and nutty chocolate tart all right gangsters let me know down in the comments below what other dessert i should make inspired by a chocolate snack or a confectionary and i'll turn it to a nice epic dessert don't forget to like subscribe and i'll see you guys next time [Music]

Channel: Reynold Poernomo

Views: 1,206,259

Keywords: Pastry, Dessert, Desserts, Recipe, Sweet, Sweet x salty, Reynold, Reynold Poernomo, Poernomo, Masterchef, MasterchefAu, Masterchef Australia, Cooking, Snickers, Tart, Chocolate, Peanut, Dessert recipes, Tart recipes, Fine dining, Dessert chefs, CHOCOLATE, peanut, nuts, hazelnut, caramel, tart, tarts, coffee, espresso, chef

Id: v2jFgCriSW4

Length: 21min 38sec (1298 seconds)

Published: Fri May 21 2021