Milk Seriz Peanut Finger

Streusel

ingrediënten bereiding
  • 100g
    boter
  • 100g
    Cassonade
  • 100g
    amandelpoeder
  • 80g
    meel
  • 5g
    zout

Combine all together until you get a dough. Rest in the fridge for 30 minutes and grate before baking. Bake at 1500°C for 15 -18 minutes.

Peanut Croustillant

ingrediënten bereiding
  • 150g
    streusel (cacao)
  • 150g
    PRN-HA561LI11
  • 73g
    crepe dentelle
  • 65g
    CHM- N025SERIE6
  • 73g
    pindakaas

Combine all together and roll out to 6 mm.

Apricot Marmalade

ingrediënten bereiding
  • 675g
    abrikozen
  • 75g
    Abrikozenpuree
  • 75g
    suiker
  • 2g
    agar-agar

Cut the apricots into small cubes. Cook it with the puree, sugar and agar-agar. Bring it to boiling and cover over the croustillant peanut.

Light chocolate mousse Dark Tumcha 47%

ingrediënten bereiding
  • 270g
    CHD-O044TUMCE6
  • 75g
    melk
  • 540g
    room

Boil the milk. Add the milk to melted chocolate. Between 50-550°C fold the whipped cream.

Pate Sucree

ingrediënten bereiding
  • 240g
    dry butter 84%
  • 160g
    Icing Sugar
  • 400g
    Tarwebloem
  • 60g
    amandelpoeder
  • 4g
    zout
  • 80g
    whole eggs

In the mixer combine the butter, icing sugar, flour, almond powder and salt. Add eggs progressively. Store in the fridge overnight.

Glacage Mirroir Milk Seriz 35%

ingrediënten bereiding
  • 300g
    suiker
  • 300g
    glucose
  • 150g
    Water
  • 200g
    gezoete gecondenseerde melk
  • 300g
    CHM- N025SERIE6
  • 20g
    powder gelatine 200 bloom
  • 100g
    water
  • 1g
    brons poeder

Combine the gelatine (20 g) and water (100 g). Bring sugar, glucose, water, condensed milk to boiling. At 800°C pour onto melted chocolate. Add the gelatin mass and bronze powder. Glaze at 350°C.