Chiapas Dessert | Valrhona Chocolate

Name: Chiapas Dessert | Valrhona Chocolate
Ingredients: 250g Caster sugar; 90g ABSOLU CRISTAL NAPPAGE NEUTRE; 490g UHT cream 35%; 30g Glucose; 240g CARAIBE 66%; 2g Fleur de sel; 130g UHT cream 35%; 67g Glucose DE 38/40; 7g Powdered gelatin - 220 Bloom; 35g Water for the gelatin; 45g Caster sugar; 270g PATE DE CACAHUETE 70% 5KG; 400g ABSOLU CRISTAL NAPPAGE NEUTRE; 45g water; 150g Salted peanuts; 75g Caster sugar; 25g Water; 1g Fleur de sel; 220g PATE DE CACAHUETE 70% 5KG; 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%

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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

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