deconstructed snickers

Martin Brooks

Martin Brooks

14th September 2012
Martin Brooks

deconstructed snickers



  • Nougat ice-cream
  • •750ml. milk
  • •250. Caster sugar
  • •5 egg yolks
  • •1 tsp. salt
  • •375ml. heavy cream
  • •5 egg whites
  • •80g. each of pistachio, filbert, walnut, and almonds, finely chopped
  • •1 tsp. almond extract
  • •1 Tbls. vanilla extract
  • Chocolate cremeux
  • •240g Milk
  • •Egg yolk
  • •50g caster sugar
  • •180g Dark chocolate 60-65% cocoa content
  • Peanut puree
  • •100g unsalted pea nuts
  • •100g caster sugar
  • •Water
  • •30g butter
  • Peanut butter tuile
  • •80g cup flour
  • •125g caster sugar
  • •1 pinch salt
  • •3 egg whites from large eggs
  • •2 1/2 Tbsp smooth melted peanut butter
  • •2 Tbsp. (approximately) milk
  • Sea salt caramel
  • •75 grams unsalted butter (best quality)
  • •50 grams soft light brown sugar
  • •50 grams caster sugar
  • •50 grams Golden syrup
  • •125 ml double cream
  • •1 teaspoon sea salt flakes
  • Peanut cookie crumb
  • •8 tbsp plain flour
  • •2 tbsp caster sugar
  • •2 tbsp crunchy peanut butter
  • •1 free-range egg yolk
  • •50g/1¾oz butter, softened
  • •icing sugar, for dusting


Ice cream
First make custard with the milk, sugar, salt and egg yolks. Heat this mix to 74C and cool rapidly
Semi whip the cream and whip the egg whites to soft peeks
Once the custard is cooled add the nuts and blend, pass the mix and fold in the cream and egg whites
Churn in an ice cream machine until frozen
Salted caramel
Melt butter, sugars and syrup and butter in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
Add cream and half a teaspoon of salt and swirl again, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue – to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving
Cookie crumb
Preheat the oven to 180C/350F/Gas 4.
Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
Place in the oven and bake for ten minutes, or until just turning golden-brown.
Transfer the cookies to a wire rack and allow to cool for ten minutes.
Once cool smash into small crumbs.
Pay close attention to the method and temperatures or you will end up with a curdled mess!
Bring the cream, milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.
Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 81C while CONSTANTLY stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.
Add the chocolate and using an immersion blender or whisk make the mixture smooth. Pour into glasses and place covered in a refrigerator.
Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
Preheat the oven to 180C heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centres.
Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centres are just beginning to colour. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.
Add peanuts and sugar to a pan and cover with water, cook until the nuts are soft (topping up with water as needed
Once soft pass and reserve the liquid blend with the butter and add the sugar solution until you get the desired consistency

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.