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Barres glacées façon sneakers
Des barres glacées maison aux saveurs de cacahuète, caramel onctueux et chocolat noir, sans sorbetière. Idéales pour l’été, elles se préparent à l’avance, se conservent au congélateur et se dégustent à tout moment.
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Cost Breakdown
Critical Success Points
- • Incorporer la crème chaude au caramel (danger de projections brûlantes)
- • Fouetter la crème en chantilly (bol froid indispensable)
- • Enrober les barres de chocolat à 30‑32 °C (évite le craquelage)
Safety Warnings
- • Le caramel chaud projette de la vapeur brûlante ; porter des gants et se tenir à distance.
- • Manipuler le couteau avec précaution lors du découpage des cacahuètes.
- • Ne pas laisser le chocolat sur le feu trop longtemps pour éviter qu’il ne brûle.
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