Milk Seriz Peanut Finger

Streusel

Ingredients Preparation
  • 100g
    Corman Glacier Butter
  • 100g
    cane sugar
  • 100g
    almond powder 100%
  • 80g
    flour
  • 5g
    salt

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
    almond powder
  • 80g
    flour
  • 5g
    salt

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.

  • 100g
  • 100g
  • 100g
    Cassonade
  • 80g
  • 5g

Peanut Croustillant

Ingredients Preparation

Combine all together and roll out to 6 mm.

Apricot Marmalade

Ingredients Preparation
  • 675g
  • 75g
    apricot puree
  • 75g
    Sugar
  • 2g
    agar agar
  • 675g
    apricots
  • 75g
    apricot puree
  • 75g
    sugar
  • 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.

  • 675g
  • 75g
  • 75g
  • 2g
    agar agar

Light chocolate mousse Dark Tumcha 47%

Ingredients Preparation

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

Pate Sucree

Ingredients Preparation
  • 240g
    low water content butter
  • 160g
    confectioner's sugar
  • 400g
    sieved flour T55
  • 60g
    almond powder 100%
  • 4g
    salt
  • 80g
    whole eggs
  • 240g
    dry butter 84%
  • 160g
    Icing Sugar
  • 400g
    All purpose flour
  • 60g
    almond powder
  • 4g
    salt
  • 80g
    whole eggs

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

  • 240g
  • 160g
  • 400g
  • 60g
  • 4g
  • 80g

Glacage Mirroir Milk Seriz 35%

Ingredients Preparation
  • 300g
    sugar
  • 300g
    glucose
  • 150g
    water
  • 250g
  • 20g
  • 100g
    water
  • 1g
    bronze powder
  • 300g
    sugar
  • 300g
    glucose
  • 150g
    water
  • 200g
    sweetened condensed milk
  • 20g
    powder gelatine 200 bloom
  • 100g
    water
  • 1g
    bronze powder

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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