creme brulee bar

Tempo de preparo 1 hour
Rende até 12 bars
Compartilhar essa receita

Sobre a receita

This recipe for Barra creme brulee was developed by Chef Lucas Corazza live on instagram


  • Almond praline:
  • 100 g or 1/2 cup (tea) crystal sugar
  • 40 ml or 2 and 1/2 tablespoons (soup) filtered water
  • 10 g or 2 teaspoons of alcohol vinegar
  • 100 g or 2/3 cup (tea) of cashew nut verem
  • Vanilla Ganache:
  • 450gr Unique Brasil white 35%
  • 300g sour cream
  • 30grs inverted liquid sugar (or glucose or honey)
  • 1/2 vanilla bean

Modo de preparo

almond praline

Bring the sugar and water to a boil and make a caramel. Add the vinegar and finally the sherry. Transfer to a silicone mat. Let it cool and grind in the processor.

Sift to remove dust.

Use in tempered white chocolate for the bar.

Make the bottom of the bar into a three-phase shape using tempered white chocolate.

vanilla ganache

Bring the cream to the boil, with the broken and scraped vanilla bean and the inverted liquid sugar. Heat to 45°c.
Melt the chocolate at 45°.
Pour the cream over the white chocolate and emulsify using a mixer or blender.

Let it cool until it reaches temperature for use.

Stuff your bar and close with tempered chocolate.