Ingredients
- TIGER BISCUIT
- Eggs - 270g
- Powdered sugar - 380g
- Salt 2g
- UHT Cream - 160g
- T55 flour - 300g
- Baking Powder - 6g
- Butter - 110g
- Glitter Chocolate - 100g
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- CHOCOLATE CARAMEL GANACHE
- Sugar - 220g
- Water - 60g
- Semi-salted butter - 80g
- Whipping cream - 450g
- Milk Chocolate - 300g
- Dark Chocolate - 100g
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- CARAMELISED PEANUTS
- Unsalted Peanuts - 200g
- Sugar
- Water
- ROCK GLAZE
- Milk Chocolate - 300g
- Cocoa Butter - 150g
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- MILK CHOCOLATE WHIPPED CREAM
- Milk Cover - 300g
- Cream 35% - 600g
- Vanilla - 2g
Equipment and ustensils
Recipe steps
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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.
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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.
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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.
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ROCK GLAZE : Melt the ingredients together. At 40°C, dip the fingers halfway into the chocolate mixture. Leave to crystallise.
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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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