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Christmas Candy White Snicker

A Shiny Snicker with a blondie base, caramel bavarois, finished with peanuts and white chocolate.Add gold powder for extra shine during the holidays. Christmas and sweets go hand in hand during the festive season. Pastry chef Romy Uijen from Dawn Foods has masterfully recreated her favorite candies as refined pastry creations. These 'candies' can be served, for example, as delicious petits fours with coffee or tea, or to end a festive dinner on a sweet note. Recipe for 18 pieces.

Ingredients

100gWater
62gOil
400gblondie mix

50gwater (25°C)
50gneutral stock
Peanuts
25gcompound caramel
250gcream unsweetened (semi-whipped)

White chocolate
Gold powder

Preparation

  1. Mix all ingredients with a paddle attachment on medium speed for 3 minutes until a homogeneous batter forms.
  2. Pour onto a tray of 18 x 18 cm. Bake at 180-190°C for 30-35 minutes.
  3. Let cool after baking and cut bars of 5.5 x 3 cm.

  1. Mix the fond with water and compound (flavor paste).
  2. Fold the semi-whipped cream into the fond in two stages.
  3. Pipe a stripe onto the blondie, place peanuts on top, and freeze.

  1. Melt the white chocolate, coat the snicker in it, and let cool.
  2. Optionally finish with gold powder.