Peanut, caramel and Jade entremet

Grind the peanuts with the flour and the raising agent. Using the hand held food processor, mix the butter with the caster sugar, brown sugar and salt. 
Add the eggs and the flours. Whisk the egg whites with the sigar and stir into the first mixture.

Caramelize the sugar. Add the glucose and cream, previously heated with the butter.
Cook the mixture at 110°C.

Heat part of the caramel with the water and then add the previously soaked gelatin.
Mix with the remaining caramel. 

Heat the other part of the caramel and add the previously soaked gelatin. 
Mix the caramel with the sem-whipped cream. Place the mousse in the mould. 

Maké a crème anglaise with milk, cream, sugar and egg yolks, at 85°C. Add the crème anglaise to the couverture and emulsifly with the food processor.
Semi-whip the cream and mix with the crème anglaise at 30°C.

Boil the water, sugar and glucose at 103°C. 
Add the soaked gelatin and the condensed milk.
Add the milk chocolate and blend in the food processor.

Mix together the egg, egg yolks, sugar, salt and flour in the Thermomix. Add the melted chocolate and mix with the food processor.
Spoon into the Thermomix bowl with 3 cuts, add 40g of mixture and cook for 40 or 50 seconds.