Ingredients
For
1
servings
200 g butter
245 g almond powder
190 g 10x sugar
302 g eggs
30 g cocoa powder
510 g peanut praline paste
480 g dark chocolate 64%
600 g feuilletine
400 g cocoa butter
400 g chocolate 64%
60 g oil grapeseed
320 g feuilletine
Preparation
Mix cream butter, almond powder, 10x sugar, and cocoa powder and slowly add eggs. Spread in half-frame and bake at 150˚C for 25 minutes
Boil milk and glucose. Once boil, add the melted chocolate and cold cream. Burr mixes everything and cast over the chocolate sponge.
Whip all ingredients to a soft peak and spread over frozen chocolate.
Cook sugar and glucose to caramel. Deglaze with warm cream, milk, and glucose and cook to 104˚C. Cooldown to 70˚C . Once cold, add sea salt, salt, butter, and burr mix all ingredients. Keep in the fridge and keep at room temperature when used.
Meltdown chocolate to 50˚C and mix with peanut praline paste. Once it is properly mixed add feuilletine. Sprinkle on paper and let it set.
Melt chocolate and cocoa butter. Afterwards, add oil and feuilletine. Glaze it at 35-40˚C
