Milk Chocolate & Peanut Finger

recette finger

Ingredients

  • TIGER BISCUIT
  • Eggs - 270g
  • Powdered sugar - 380g
  • Salt 2g
  • UHT Cream - 160g
  • T55 flour - 300g
  • Baking Powder - 6g
  • Butter - 110g
  • Glitter Chocolate - 100g
  • -
  • CHOCOLATE CARAMEL GANACHE
  • Sugar - 220g
  • Water - 60g
  • Semi-salted butter - 80g
  • Whipping cream - 450g
  • Milk Chocolate - 300g
  • Dark Chocolate - 100g
  • -
  • CARAMELISED PEANUTS
  • Unsalted Peanuts - 200g
  • Sugar
  • Water
  • ROCK GLAZE
  • Milk Chocolate - 300g
  • Cocoa Butter - 150g
  • -
  • MILK CHOCOLATE WHIPPED CREAM
  • Milk Cover - 300g
  • Cream 35% - 600g
  • Vanilla - 2g

Equipment and ustensils

Recipe steps

  • TIGER BISCUIT: Mix the eggs, sugar and salt. Add the cream. Sift in the flour and baking powder. Finish with the melted butter and the chocolate flakes. Bake at 175°C for 18 minutes.

  • CHOCOLATE CARAMEL GANACHE: Caramelise the sugar and water in a pan. Cook with the butter and the hot cream. Bring to a boil. Pour over the chocolates and mix. Pour inside the fingers moulds.

  • CARAMELISED PEANUTS: Heat the water and sugar to 121°C. Add the peanuts and sand. Stir until caramelized and then pour onto a work surface to separate them.

  • ROCK GLAZE : Melt the ingredients together. At 40°C, dip the fingers halfway into the chocolate mixture. Leave to crystallise.

  • MILK CHOCOLATE WHIPPED CREAM: Heat the cream and vanilla. Pour over the milk chocolate and mix. Set aside for 24 hours. Whip the whipped cream and pipe in a wave on the finger.

FINITION : Garnissez le finger de ganache chocolat caramel et parsemez de cacahuètes caramélisées. Trempez dans le glaçage chocolat la moitié du finger. Pochez à l’aide d’une douille St Honoré des vagues de chantilly chocolat au lait. Appliquez des éclats de cacahuètes caramélisées et des points de ganache sur le dessus.

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