Chiapas Dessert | Valrhona Chocolate
Prepare the cream mix, frosting and candied peanuts. Make the peanut paste crunch and spread 120g into each 14cm-diameter ring. Use a piping bag with an 8m
Ingredients
- peanuts
- 75g Caster sugar
- 25g Water
- 1g Fleur de sel
- 220g PATE DE CACAHUETE 70%
- 170g BAHIBE LACTEE 46%
- 330g ECLAT D'OR
- 4g Fleur de sel
- 350g CARAIBE 66%
- 50g BEURRE DE CACAO
- 160g UHT cream 35%
- 160g Whole UHT milk
- 60g Egg yolks
- 30g Caster sugar
- 370g Crème anglaise
- 640g BAHIBE LACTEE 46%
- 550g UHT cream 35%
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