The giant house Twix

The giant house Twix

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Giant, this homemade Twix recipe will amaze your gourmands! Made with a biscuit, caramel and a chocolate cover, it is an emergency test for a birthday or just for a moment of gluttony.


  • For the chocolate ganache:
  • 400 g of milk chocolate
  • 165 g whole liquid cream
  • 25 g of honey
  • 45 g of butter
  • For the caramel:
  • 185 g of sweet butter
  • 85 g of honey
  • 3 tablespoons of honey
  • 325 g of condensed milk
  • 1 pinch of fleur de sel (optional)
  • For the Shortbread:
  • 190g of sweet butter
  • 85 g caster sugar
  • 250g of flour
  • 1 pinch of fleur de sel
  • For icing:
  • 300 g of milk chocolate
  • 2 tablespoons of grapeseed oil (or sunflower)


Prepare the ganache:

Melt the chocolate in a bain-marie and simmer the cream and honey. Emulsify the chocolate and cream-honey mixture. Add the butter in pieces. Pour 2/3 of the ganache into the bottom of the mold. Then put the mold in the freezer for 1 hour. Shoot the remaining ganache and reserve at room temperature. After one hour you can start making caramel.

Prepare the caramel:

In a large saucepan, pour in the condensed milk, butter, honey and syrup. Heat over medium heat and mix constantly to prevent the mixture from sticking until the mixture is smooth. Then increase the heat and let it boil for 5-7 minutes while mixing. The caramel is ready when it has become dark and thick. Then pour on the ganache and reserve in the freezer time to do the shortbread

Prepare the shortbread:

Preheat the oven to 180 °. Mix the sugar and butter, then incorporate the flour and salt and mix until the mixture forms a ball of dough. Spread the biscuit in a rectangle a little longer and wider than your cake mold. Bake for 20-25 minutes. Cut the biscuit still hot into a rectangle smaller than your cake mold. Let cool 15 minutes.

Once the shortbread has cooled, heat the reserved ganache for a few seconds in the microwave (in defrost mode) and redo an emulsion if necessary. Take the mold out of the freezer. Spread a thin layer of ganache on the caramel and then drop the biscuit. Pour the remaining ganache on the biscuit and smooth to pour the ganache on the edges around the biscuit. Return to the freezer for 12 hours for the ganache and caramel to harden

Prepare the icing:

Melt the milk chocolate and add the sunflower oil. Unmould the cake on a rack with a fitted gold plate slid underneath. Apply a first coat of glaze with a brush to mask the caramel. Then pour the frosting on the cake top and give small strokes to streak the top like a Twix. Leave to thaw for 4 hours at room temperature or overnight in the refrigerator before eating.