INGREDIENTS
- Components:
- Damaged mass:
- – Butter 150 g.
- – Flour 375 g.
- – Salt 1 pinch.
- – Yolks 2 models.
- – Water 35 cc.
- – Impalpable sugar 150 g.
- Toffee with peanuts:
- – Milk cream 150 g.
- – Butter 100 g.
- – Honey 100 g.
- – Sugar 150 g.
- – Glucose 80 g.
- – Roasted peanuts 200 g.
- Ganache:
- – Milk cream 100 g.
- – Semi-sweet chocolate 100 g.
- Chocolate cream:
- – Milk cream 100 g.
- – Yolks 2 models.
- – Sugar 40 g.
- – Semi-sweet chocolate 150 g.
- – Peanut paste 40 g.
- – Milk cream 300 g.
- Shiny glaze:
- – Water 115 cc.
- – Sugar 335 g.
- – Glucose 335 g.
- – Condensed milk 240 g.
- – White couverture chocolate 300 g.
- – Chocolate coated with milk 60 g.
- – Impartial chilly shine 135 g.
- – Water to hydrate the gelatin 200 g.
- – Unflavored gelatin 40 g.
- – Liquid orange dye (a number of drops).
For the candy, cooking-recipes arrived with these PEANUT, CARAMEL AND CHOCOLATE CAKES mega scrumptious and tremendous neat! ..
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Makes 10 particular person 7 cm truffles. Or considered one of 20 cm.
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Process:
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BROKEN MASS:
1. Beat with butter and sugar. Add the liquids little by little and proceed beating.
2. Add the flour and blend once more. Stretch between two items of plastic wrap to three mm. Of thickness.
3. Let it relaxation within the fridge for an hour.
4. Line 8 cm diameter tart molds and place within the freezer for one hour.
5. Prepare dinner at 170° C till golden.
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TOFFEE:
1. Put the sugar in a pan and blend always till you get a caramel.
2. Add the honey, glucose and extremely popular cream.
3. Combine till you could have a sauce, there ought to be no sugar chunks left.
4. Off the warmth, add the butter in cubes little by little, mixing always with a wood spoon.
5. Reserve at room temperature.
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GANACHE:
1. Carry the heavy cream to a boil and pour over the finely chopped chocolate.
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CHOCOLATE CREAM:
1. Make a creme anglaise and pour it over the finely chopped chocolate. Add the remaining cream (300 grams) and measure into silicone dome molds.
2. Freeze.
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GLOSSY GLAZE:
1. Hydrate the gelatin in chilly water and let it relaxation.
2. Boil the water, sugar and glucose till 105°C.
3. Pour over the toppings together with the condensed milk.
4. Add the dissolved glitter and melted gelatin.
5. Go by means of a Chinese language strainer.
6. Earlier than utilizing, warmth to 40° C.
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ARMED:
1. Combine the peanuts with the toffee sauce and generously cowl every cake, with out reaching the sting. Reserve in fridge.
2. Cowl with the ganache reaching the highest edge.
3. Unmold the chocolate domes and glaze them. Prepare them on every cake. And they’re prepared! .
