Milk Seriz Peanut Finger

Combine all together until you get a dough. Rest in the fridge for 30 minutes and grate before baking. Bake at 1500°C for 15 -18 minutes.

Combine all together and roll out to 6 mm.

Cut the apricots into small cubes. Cook it with the puree, sugar and agar-agar. Bring it to boiling and cover over the croustillant peanut.

Boil the milk. Add the milk to melted chocolate. Between 50-550°C fold the whipped cream.

In the mixer combine the butter, icing sugar, flour, almond powder and salt. Add eggs progressively. Store in the fridge overnight.

Combine the gelatine (20 g) and water (100 g). Bring sugar, glucose, water, condensed milk to boiling. At 800°C pour onto melted chocolate. Add the gelatin mass and bronze powder. Glaze at 350°C.