Milk Seriz Peanut Finger

Receita

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.

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