Milk Seriz Peanut Finger

Streusel

ingredientes preparo
  • 100g
    Manteiga Glaciar Corman
  • 100g
    cana de açúcar
  • 100g
    amêndoa em pó 100%
  • 80g
    farinha
  • 5g
    sal

Alle Zutaten miteinander vermengen, bis ein Teig entsteht. Für 30 Minuten im Kühlschrank ruhen lassen und vor dem Backen reiben. Bei 150°C für 15 -18 Minuten backen.

  • 100g
    butter
  • 100g
    Cassonade
  • 100g
    amêndoa em pó
  • 80g
    farinha
  • 5g
    sal

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

ingredientes preparo
  • 150g
    streusel (cacau)
  • 150g
    PRN-HA561LI11
  • 73g
    crepe dentelle
  • 65g
    CHM- N025SERIE6
  • 73g
    manteiga de amendoim

Combine all together and roll out to 6 mm.

Apricot Marmalade

ingredientes preparo
  • 675g
    damascos
  • 75g
    purê de damasco
  • 75g
    açúcar
  • 2g
    ágar ágar

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%

ingredientes preparo
  • 270g
    CHD-O044TUMCE6
  • 75g
    leite
  • 540g
    creme

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

Pate Sucree

ingredientes preparo
  • 240g
    dry butter 84%
  • 160g
    Icing Sugar
  • 400g
    All purpose flour
  • 60g
    amêndoa em pó
  • 4g
    sal
  • 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%

ingredientes preparo
  • 300g
    sugar
  • 300g
    glucose
  • 150g
    água
  • 200g
    leite condensado adoçado
  • 300g
    CHM- N025SERIE6
  • 20g
    powder gelatine 200 bloom
  • 100g
    água
  • 1g
    pó de bronze

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.