Milk Seriz Peanut Finger

Streusel

Ingrediënten Preparation
  • 100g
    boter
  • 100g
    Cassonade
  • 100g
    amandelpoeder
  • 80g
    bloem
  • 5g
    zout

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

Ingrediënten Preparation

Combine all together and roll out to 6 mm.

Apricot Marmalade

Ingrediënten Preparation
  • 675g
    abrikozen
  • 75g
    abrikozenpuree
  • 75g
    suiker
  • 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%

Ingrediënten Preparation

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

Pate Sucree

Ingrediënten Preparation
  • 240g
    dry butter 84%
  • 160g
    Icing Sugar
  • 400g
    Flour T55 (All purpose flour)
  • 60g
    amandelpoeder
  • 4g
    zout
  • 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%

Ingrediënten Preparation
  • 300g
    suiker
  • 300g
    glucose
  • 150g
    Water
  • 200g
    sweetened condensed milk
  • 20g
    powder gelatine 200 bloom
  • 100g
    water
  • 1g
    bronspoeder

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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