The Snickers

So I wanted to give it another dimension, to take it out of its traditional candy-bar format and turn it into a real plated dessert, halfway between a Snickers and a pastry entremets.

This version will not slip into your bag for a quick snack, of course. But it will let you rediscover this great classic in quite another light, with a more elegant presentation, more relief and a real pastry identity.

And I have to admit I am particularly proud of the result.

I wanted to honor every one of the Snickers flavor markers while bringing my own touch, both to the dessert itself and to how it is presented. Tasting it, I found everything I love about that famous treat. My palate recognized those characteristic flavors immediately, with the extra bit of originality I wanted to give it.

One of the particularities of this recipe is its coconut sugar caramel. Who would have imagined you could make a delicious caramel with coconut sugar? And yet it works. It brings a subtly different flavor, with naturally deeper notes that pair wonderfully with peanuts and chocolate.

And that is not all. Another particularity of this reworked Snickers lies in its cookie base, which I designed with no flour at all.

You read that correctly: a real flourless cookie. An approach I find particularly interesting and inventive, both for the taste and for the way it comes at pastry differently.

Because when you take the flour out of a recipe, you have to rethink the balances, the textures and the pairings to recover everything you expect from a cookie. And the result is genuinely surprising.

It is also a fine way of showing that you can step outside traditional recipes, explore other ingredients and vary what we eat, without ever compromising on pleasure.

Between this flourless cookie, the coconut sugar caramel and the egg-substitution techniques, this recipe is a perfect illustration of what I love about plant-based, gluten-free pastry: innovating, experimenting and proving that you can create desserts as indulgent as they are original, by taking paths other than those of classical pastry.

Through this recipe I also wanted to share some of my plant-based techniques with you. You will see in particular how to use chia seeds and hot water to replace an egg, or some of its properties, in a preparation, without reaching for animal ingredients.

Because that is the whole point of my work: recovering the flavors and sensations of traditional pastry while exploring new possibilities through plant-based, gluten-free ingredients.

This reworked Snickers is, to my eyes, a very fine illustration of that. A generous dessert, dangerously good, original and above all absolutely delicious.

I hope you take as much pleasure in making it as I took in imagining it and, above all, in eating it.