INGREDIENTS
- For the biscuit:
- – Butter 340 g.
- – MASCABO sugar 340 g.
- – Eggs 8 models.
- – Milk 475 cc.
- – Vanilla essence 1 cdita.
- – Flour 0000 330 g.
- – Peanut powder 50 g.
- – Corn starch 90 g.
- – Baking powder 7 g.
- – Sodium bicarbonate 2 g.
- – Bitter cocoa powder 170 g.
- – Wonderful salt 1 g.
- – Chopped peanuts to sprinkle.
- For the syrup:
- – Water 350 cc.
- – Sugar 600 g.
- – Glucose 1 cda.
- – Bitter cocoa powder 30 g.
- For the glaze;
- – Milk cream 160 g.
- – Water 300 cc.
- – Sugar 130 g.
- – Glucose syrup 110 g.
- – Bitter cocoa powder 80 g.
- – Unflavored gelatin 20 g.
- For the choco and peanut mousse:
- – Crema 200 g.
- – Sugar 80 g
- – Yolk 3 models.
- – Semi-bitter chocolate 300 g.
- – Peanut paste 40 g.
- – Crema 600 cc.
- Termination:
- – Crema chantilly.
- – Peanuts with chocolate.
CHOCOLATE BULLION, DULCE DE LECHE AND PEANUT spectacular, candy and scrumptious to make and luxuriate in at house
PROCEDURE:
1. Place the tender butter in a bowl together with the sugar and beat till the colour pales.
2. Add the eggs one after the other and proceed beating.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. Pour the combination into three 40 x 30 cm plates with silicone paper in equal components. Sprinkle with chopped peanuts. Bake at 180°C for 10 minutes.
5. For the syrup, place the water, sugar and glucose in a saucepan and produce to a boil. As soon as it dissolves fully, add the sifted cocoa and boil once more. Pressure and reserve.
For the choco and peanut mousse:
1. Place the 200 g of cream in a saucepan with half the sugar. Convey to a primary boil.
2. In a bowl, combine the yolks with the remaining sugar. Pressure the cream and unify and prepare dinner once more till thickened. It mustn’t boil to stop the yolks from coagulating.
3. Pour instantly over the finely chopped chocolate and peanut paste. Let the temperature unfold to the chocolate for a minute and blend till you obtain a shiny cream.
4. Add the whipped cream till half level.
Mounting:
1. Prepare a cake plate on the plate, beforehand lined, on the decrease aspect, with a skinny layer of tempered semi-bitter chocolate or melted pastry bathtub. Flip it and place a 40 x 30 cm by 6 cm excessive body on the primary cake, producing strain to have the ability to assemble the remainder.
2. Soak with 250 g of cocoa syrup. Cowl with the mousse. Repeat the sequence till the meeting is full and end the meeting with ganache.
3. Put within the fridge for 3 hours.
4. Cowl with melted cocoa glaze and let it gel.
5. Unmold by separating the body from the ingot with a spatula or knife.
6. Portion into three 10 cm huge ingots and clear the edges. Glaze. Make 8 ingots of every piece and end with a chantilly and zigzag quenelle ornament and peanuts with chocolate lower within the center.
