Definitivamente delicioso, este es uno de los chocolates mas deliciosos que hay. Hemos encontrado esta receta para prepararlo en casa en Canelle et Vainille, blog de visita obligada, está dedicado a la cocina, pero es una historia de recetas, todo ests contado con imágenes mágicas y coloridas.
Aqui dejamos la receta, es para hacer con carinño y con paciencia
Milk Chocolate Feuilletine Crust135 grams feuilletine or corn flakes or rice krispies
300 grams creamy peanut butter
155 grams milk chocolate, meltedCream together the feuilletine and the peanut butter for about 3 minutes until it starts to turn into a paste. Add the melted milk chocolate and mix until combined. Spread this on the bottom of a half sheetpan lined with parchment and topped with a square frame. Salted Peanut Nougat50 grams egg whites
5 grams powdered sugar, sifted
110 grams honey
400 grams sugar
85 grams glucose
150 grams water
200 grams salted and roasted peanuts, choppedStart by combining the sugar, glucose and water in a medium saucepan. Cook to 144C.In the meantime, start whipping the egg whites. When they are foaming, add the sifted powdered sugar and continue whipping. Quickly heat the honey to boiling point and pout the boiling honey into the bowl where the egg whites are whipping. Continue to whip on high speed. When the sugar reaches the desired temperature, turn the mixer speed to low and add the sugar to the egg whites pouring slowly on the side of the bowl. When all the sugar has been added, turn the mixer speed to high and continue to whip until it slightly cools. We don't want it to completely cool because we want to be able to spread it easily.Turn the mixer off and fold in the chopped peanuts. Spread the nougat evenly into the metal frame over the milk chocolate crust.Milk Chocolate Bavarian120 grams half and half
10 grams sugar
2 egg yolk
4 grams gelatin
250 grams milk chocolate, finely chopped
200 grams heavy cream, soft peaksIn a small saucepan, bring the half and half to a boil. In a separate bowl, whisk the egg yolks with the sugar. Temper the hot half and half into the egg yolks and whisk. Pour this mixture back in the pan and cook for 1 minute. Remove the pan from the heat and add the softened gelatin.Strain the custard over the milk chocolate that we have finely chopped into a clean bowl. Let the custard melt the chocolate for a minute and then gently whisk until a cream is formed and all the chocolate has melted.When the chocolate mixture has cooled to the touch, fold in the whipped cream. Immediatly pour the bavarian over the nougat and freeze.Salted Caramel Cream360 grams heavy cream
1 vanilla bean, split
90 grams sugar
120 grams egg yolks
3 grams gelatin
1 grams fleur de selBring the cream and the vanilla bean to a boil. Reserve.In the meantime, make a dry caramel with the sugar. Deglaze the cooked sugar with the heated cream. Be careful because it will bubble overif all the cream is added at once. Whisk so all crystalized sugar has dissolved. Pour this caramel over the egg yolks and whisk. Return this to the pan and cook for 1 minute.Add the softened gelatin and strain through a fine sieve. When it is cool to the touch, pour over the milk chocolate bavarian layer and freeze.
¡Que tengan un Fun Day!