Milk Seriz Peanut Finger

Recipe

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.

Peanut Croustillant

ingredients	preparation
150g streusel (cacao) 150g PRN-HA561LI11 73g crepe dentelle 65g CHM- N025SERIE6 73g peanut butter	Combine all together and roll out to 6 mm.

Apricot Marmalade

ingredients	preparation
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.

Light chocolate mousse Dark Tumcha 47%

ingredients	preparation
270g CHD-O044TUMCE6 75g milk 540g cream	Boil the milk. Add the milk to melted chocolate. Between 50-550°C fold the whipped cream.

Pate Sucree

ingredients	preparation
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.

Glacage Mirroir Milk Seriz 35%

ingredients	preparation
300g sugar 300g glucose 150g water 200g sweetened condensed milk 300g CHM- N025SERIE6 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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