Gourmandise de barres de la Voie Lactée maison

Sure! Here’s a detailed recipe for Gourmandise de Barres de la Voie Lactée Maison, or Homemade Milky Way Bars. These are chocolate caramel bars inspired by the classic Milky Way candy bar, made with a fluffy nougat, caramel, and a smooth chocolate coating.

Homemade Milky Way Bars (Gourmandise de Barres de la Voie Lactée Maison)

Ingredients:

For the Nougat Layer:

• 1 cup granulated sugar

• 1/2 cup light corn syrup

• 1/4 cup water

• 2 large egg whites, at room temperature

• 1 tsp vanilla extract

• 1/8 tsp salt

• 1 1/2 cups powdered sugar

• 1/2 cup milk powder

• 1/4 cup unsweetened creamy peanut butter (optional, for extra flavor)

For the Caramel Layer:

• 1/2 cup unsalted butter (1 stick)

• 1 cup packed light brown sugar

• 1/2 cup heavy cream

• 1/4 tsp salt

• 1 tsp vanilla extract

For the Chocolate Coating:

• 2 1/2 cups semisweet or milk chocolate chips (or a mix of both)

• 1 tbsp vegetable oil or shortening (to help smooth out the chocolate)

Directions:

1. Make the Nougat Layer:

• Prepare a Pan: Line a 9×9-inch square baking pan with parchment paper, leaving some overhang for easy removal later.

• Cook the Sugar Syrup: In a medium saucepan, combine the sugar, corn syrup, and water. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Once dissolved, stop stirring and let it cook until it reaches 240°F (soft-ball stage) on a candy thermometer.

• Beat the Egg Whites: While the syrup is cooking, beat the egg whites in a stand mixer or with a hand mixer on medium-high speed until stiff peaks form. This will take about 5-6 minutes.

• Combine Syrup with Egg Whites: Once the syrup reaches 240°F, carefully drizzle it slowly into the egg whites while continuing to beat at low speed. Increase the speed to high and beat for about 5 minutes until the mixture thickens and turns glossy.

• Add Vanilla, Salt, and Milk Powder: Turn the mixer to low and mix in the vanilla extract, salt, powdered sugar, milk powder, and peanut butter (if using). Continue to mix until smooth and well combined.

• Spread Nougat: Spread the nougat mixture evenly into the prepared pan, smoothing it out with a spatula. Let it set for at least 1 hour at room temperature, or you can place it in the fridge to speed up the process.

2. Make the Caramel Layer:

• Melt Butter and Brown Sugar: In a saucepan, melt the butter over medium heat. Once melted, add the brown sugar, heavy cream, and salt. Stir continuously and bring the mixture to a gentle simmer.

• Cook the Caramel: Let it simmer for about 5 minutes, stirring constantly until it thickens and becomes smooth. Remove from heat and stir in the vanilla extract.

• Layer the Caramel: Pour the warm caramel over the nougat layer and spread it evenly. Let the caramel cool at room temperature for 1 hour, or until it firms up slightly.

3. Coat with Chocolate:

• Melt the Chocolate: In a heatproof bowl, melt the chocolate chips with the vegetable oil or shortening. You can do this in the microwave in 20-second intervals, stirring each time, or you can use a double boiler on the stovetop. Stir until smooth and glossy.

• Cut the Bars: Once the caramel has set, lift the nougat and caramel block out of the pan using the parchment paper. Cut it into even bars, about 1-inch wide.

• Dip in Chocolate: Using a fork or dipping tool, dip each bar into the melted chocolate, coating it completely. Let any excess chocolate drip off before placing the bar on a parchment-lined tray.

• Chill: Once all the bars are coated, place the tray in the fridge for about 30 minutes or until the chocolate hardens.

4. Serve and Enjoy:

• After the chocolate has set, the bars are ready to enjoy! They can be stored in an airtight container in the fridge for up to 2 weeks or at room temperature for 3-4 days.

Tips:

• Nougat Texture: If you want a softer nougat, reduce the amount of powdered sugar slightly. For a firmer nougat, you can increase it.

• Flavor Variations: Feel free to add a pinch of cinnamon or a few drops of almond extract to the nougat for a unique twist.

• Chocolate Coating: If you prefer a thinner chocolate coating, you can drizzle the melted chocolate over the bars instead of dipping them.