INGREDIENTS
- Damaged mass:
- – Butter 100 g
- – Impalpable sugar 100 g
- – Yolks 5 items (100 grams)
- – Vanilla extract 1 cap
- – Flour 0000 250 g
- – Roasted processed peanuts 50 g
- Salsa Toffee:
- – Milk cream 150 cc
- – Butter 100 g
- – Honey 100 g
- – Frequent sugar 150 g
- – Glucose 80 g
- – Toasted nuts or dried fruits of your alternative c/n relying on the dimensions of the cake. Peanut as we speak.
- For the Ganache:
- – Crema 200 cc
- – Chocolate blanco 300 g
- – Crema 400 cc
Put together this mega candy cake and revel in it at house! With a shortcrust pastry, chocolate ganache, toffee sauce and extra!
PROCEDURE:
Damaged mass:
1. Sandblast the butter, sugar, flour and almond flour, all beforehand sifted
2. Add the yolks and vanilla, make a milling (combine and press) till
homogenize all of the elements.
3. Stretch to three to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and tighten waists of 8 to 9 cm. Or a 22 cm one. Freeze.
5. Cook dinner at 160° C for about 12 to 16 minutes, it must be golden brown because it is not going to prepare dinner once more.
Salsa Toffee:
1. Put the sugar in a pan and blend consistently till you get a caramel.
2. Add the honey, glucose and highly regarded cream.
3. Combine till you might have a sauce, there must be no sugar chunks left.
4. Off the warmth, add the butter in cubes little by little, mixing consistently with a picket spoon.
5. Add the toasted nuts and blend. Cowl the whole cake as much as half the peak and let it cool.
6. End with choco ganache and chocolate curls.
For the Ganache:
1. Make a Ganache with the cream and chocolate.
2. Refrigerate till it crystallizes. Add the remaining 400 grams of cream and beat till stiff.
3. Reserve chilly till used.
4. Embellish with a quenelle or spoonful of white chocolate cream.
