INGREDIENTS
- Efficiency:
10 particular person desserts.
- Damaged mass:
- – Butter 150gr.
- – Meals 375 gr.
- – Salt 1 pinch.
- – Yolks 2 items.
- – Water 35 cc.
- – Impalpable sugar 150 gr.
- Toffee with peanuts:
- – Milk cream 150 gr.
- – Butter 100 gr.
- – Honey 100 gr.
- – Sugar 150 gr.
- – Glucose 80 gr.
- – Roasted peanuts 200gr.
- Ganache:
- – Milk cream 100gr.
- – Semi bitter chocolate 100 gr.
- Chocolate cream:
- – Milk cream 100gr.
- – Yolks 2 items.
- – Sugar 40gr.
- – Semi bitter chocolate 150 gr.
- – Peanut paste 40 gr.
- – Milk cream 300 gr.
- Shiny glaze:
- – 115cc water.
- – Sugar 335gr.
- – Glucosa 335gr.
- – Condensed milk 240cc.
- – White chocolate cowl 300g.
- – Chocolate lined with milk 60gr.
- – Impartial chilly gloss 135gr.
- – 210cc water.
- – Unflavored gelatin 40gr.
- – Liquid orange dye c/n.
1.Shortcrust pastry: Beat with butter and sugar. Add the liquids little by little and proceed beating.
Add the flour and blend once more. Stretch between two items of plastic wrap to three mm. Of thickness.
Let it relaxation within the fridge for an hour.
2.Line 8 cm diameter tartlet molds and place within the freezer for one hour.
3.Cook dinner at 170° C till golden.
4.Toffee: Place the sugar in a pan and blend always till you obtain a caramel.
Add the honey, glucose and extremely popular cream.
5.Combine till you obtain a sauce, there ought to be no sugar chunks left.
6.Off the warmth, add the butter in cubes little by little, mixing always with a picket spoon.
Reserve at room temperature.
7.Ganache: Deliver the milk cream to a boil and pour over the finely chopped chocolate.
8.Chocolate cream: Make an English cream and pour it over the finely chopped chocolate. Add the remaining cream (300 grams) and measure into silicone dome molds.
Freeze.
9.Shiny glaze: Hydrate the gelatin in chilly water and let it relaxation.
10.Boil the water, sugar and glucose as much as 105°C.
Pour over the toppings together with the condensed milk.
Add the dissolved glitter and melted gelatin.
11.Move by means of a Chinese language strainer.
Earlier than utilizing, warmth to 40° C.
12.Assembled: Combine the peanuts with the toffee sauce and generously cowl every cake, with out reaching the sting. Reserve in fridge.
Cowl with the ganache reaching the highest edge.
13.Unmold the chocolate domes and glaze them. Organize them on every cake.
Get pleasure from it!.
