BROWNIE PEANUTS (25 BITES)
|I BUY THE PIXMOLD|
50g of white chocolate
50g of peanut butter
100g of whole liquid cream + 75g whole liquid cream
BROWNIE AT PEANUTS
200g of dark chocolate 65 %
150g of butter
60g of cassonade
75g white sugar
60g of flour
A beautiful pinch of salt
A pinch of vanilla powder or vanilla extract
100g of unsalted roasted peanuts
The ganache ascent to peanut butter
Wear 100g of liquid cream to boil.
Founder the white chocolate, add the peanut butter and gradually pour the boiling cream on it while mixing. Incorporate the 75g of cold liquid cream, mix the ganache and reserve it in the refrigerator all night.
Brownie at peanuts
Founder dark chocolate with butter.
In a salad bowl, whip the eggs with the brown sugar and white sugar and then incorporate the chocolate and the melted butter.
Add salt, vanilla powder and flour and mix briefly.
Finally, incorporate the unsalted roasted peanuts.
Grab the pix'mold and sink the apparatus to brownie cacahueta until the second demarcation.
Reclose the lid and set to 165 °C 25 minutes.
At the exit of the oven, remove the pieces of dough escaping, remove the lid of the mold and allow to cool 1/2 hours before unitching.
It is a device containing a lot of butter so still hot, brownies are very delicate to handle.
To the drummer, search the peanut butter ganache until you get a whipped texture.
Push it with a fluted F8 socket and make small cream caulettes on each peanut brownie.
Preserve brownie peanuts in the refrigerator and get them out about half an hour before tasting, to take full advantage of their melting texture.