Gourmandise de barres de la Voie Lactée maison

That sounds like a delicious recipe! “Gourmandise de barres de la Voie Lactée” translates to “Milky Way Bars,” and although I’m not familiar with a specific classic recipe by this name, I can imagine it’s a dessert inspired by the famous Milky Way chocolate bar, with a smooth caramel center, fluffy nougat, and a milk chocolate coating. If you’re looking for something like that, here’s a detailed homemade version!

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

Ingredients:

Nougat Layer:

• 1 cup sugar

• 1/4 cup light corn syrup

• 1/4 cup water

• 1/8 teaspoon salt

• 1/4 cup unsalted butter

• 1/2 teaspoon vanilla extract

• 1 large egg white

• 1/4 cup powdered sugar

• 1/2 cup chopped peanuts (optional for extra crunch)

Caramel Layer:

• 1 cup heavy cream

• 1/2 cup light corn syrup

• 1 cup brown sugar (packed)

• 4 tablespoons unsalted butter

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

Chocolate Coating:

• 2 cups milk chocolate chips (or chopped milk chocolate)

• 1 tablespoon vegetable oil (optional, to make the coating smoother)

Directions:

1. Prepare the Nougat Layer:

1. Mix the sugar syrup:

   • In a small saucepan, combine 1 cup sugar, 1/4 cup corn syrup, 1/4 cup water, and 1/8 teaspoon salt.

   • Heat over medium heat, stirring occasionally until the sugar dissolves.

   • Bring to a boil and continue cooking for about 2-3 minutes until it reaches 240°F (115°C) on a candy thermometer.

2. Whisk the egg whites:

   • While the syrup is heating, beat the egg white in a large bowl with a hand mixer or stand mixer until stiff peaks form.

3. Combine:

   • Once the sugar syrup reaches the correct temperature, slowly pour the hot syrup into the egg whites while continuously mixing on low speed. Be careful not to burn yourself with the hot syrup!

   • Gradually increase the speed to medium-high and continue mixing until the mixture is thick and glossy.

4. Add butter and vanilla:

   • Once the mixture is thickened, add in 1/4 cup unsalted butter and 1/2 teaspoon vanilla extract. Beat until smooth and fully combined.

5. Add powdered sugar and peanuts (optional):

   • Sift in the powdered sugar and mix until fully incorporated.

   • If you want a bit of crunch, fold in the chopped peanuts.

6. Set the nougat:

   • Line an 8×8-inch baking dish with parchment paper.

   • Spread the nougat mixture into an even layer. Let it cool at room temperature while you prepare the caramel.

2. Prepare the Caramel Layer:

1. Cook the caramel:

   • In a saucepan, combine 1 cup heavy cream, 1/2 cup corn syrup, 1 cup brown sugar, and 4 tablespoons butter.

   • Bring to a boil over medium heat, stirring constantly to prevent burning.

   • Continue to cook for about 5-7 minutes, or until the mixture thickens slightly and reaches 240°F (115°C) on a candy thermometer.

2. Finish the caramel:

   • Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt.

3. Assemble the caramel layer:

   • Pour the hot caramel over the cooled nougat layer in the baking dish. Use a spatula to smooth the caramel into an even layer.

   • Allow it to cool to room temperature for about 1-2 hours until it’s set.

3. Coat with Chocolate:

1. Melt the chocolate:

   • In a microwave-safe bowl, melt the milk chocolate chips (or chopped milk chocolate) in 30-second intervals, stirring between each interval until smooth. Alternatively, you can use a double boiler on the stovetop.

   • If desired, stir in 1 tablespoon of vegetable oil to thin the chocolate for easier dipping and coating.

2. Cut the bars:

   • Once the caramel has set, cut the nougat-caramel block into long strips (about 1-inch wide).

3. Dip in chocolate:

   • Dip each bar into the melted chocolate, coating completely. Use a fork to lift it out of the chocolate and let any excess drip off.

   • Place the dipped bars onto a parchment-lined tray to set.

4. Chill and Serve:

• Once all the bars are dipped in chocolate, refrigerate them for at least 1 hour to allow the chocolate to harden and set.

5. Enjoy!

• Once set, your homemade Milky Way Bars are ready to enjoy. They’ll have the perfect combination of chewy nougat, smooth caramel, and milk chocolate coating!

Tips:

• Storage: Keep the bars in an airtight container at room temperature for up to a week, or store them in the fridge for longer shelf life.

• Variations: You can add other nuts, like almonds or cashews, for different textures in the nougat. Or, if you like a more gooey caramel, reduce the cooking time on the caramel layer.