Milk Seriz Peanut Finger
레시피
Streusel
| 재료 | 준비 |
|---|---|
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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. |
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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
| 재료 | 준비 |
|---|---|
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Combine all together and roll out to 6 mm. |
Apricot Marmalade
| 재료 | 준비 |
|---|---|
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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%
| 재료 | 준비 |
|---|---|
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Boil the milk. Add the milk to melted chocolate. Between 50-550°C fold the whipped cream. |
Pate Sucree
| 재료 | 준비 |
|---|---|
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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%
| 재료 | 준비 |
|---|---|
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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. |
