Ingredients
For
8
servings
900 g Debic Cake butter
720 g sugar
5 g lemon peel
10 g lemon juice
9 g salt
110 g egg
45 g baking powder
1380 g flour
200 g nutral glazing
dark chocolate peanut chunks
white chocolate peanut chunks
gold leaves
Preparation
Bring the butter at room temperature.
Add egg to sugar and mix.
Add butter, salt, lemon juice and lemon peel.
Add sifted flour and baking powder until combined.
Heat up the Debic Crème Brûlée up to 90°C.
Mix it with the dark chocolate and cacao powder.
Blend with a hand blender.
Pour a layer of 2 cm in a round silicone mold of 12 cm and freeze.
Keep the rest of the dark chocolate Crème Brûlée separate in the fridge.
Assembly
Roll out the Sablé Breton at 2.3 mm and cut with a 14 cm ring.
Bake at 180°C for 8 min after baking sprinkle with micro powder.
Heat up neutral glazing and glaze the dark chocolate crème brulee.
Place on the Sablé Breton and pipe with the rest of the dark chocolate crème brûlée with a mini St. Honoré piping nozzle.
Decorate with the dark- and white chocolate peanut chunks and gold leaves.
