Racool studio COCOA CRUMBS • butter 100 g • granulated sugar 100 g • bitter cocoa 50 g • 00 wheat flour 75 g • almond flour 100 g • semolina flour 75 g • egg yolk 20 g • Maldon sea salt 3 g Place all the ingredients in a blender and mix until they have a consistency of fine sand. Spread the mixture onto a baking sheet that has been lined with a silicon mat or baking paper and bake in a preheated non-ventilated oven at 170° for 20 minutes. Once it has been baked, let cool then break into pieces with your fingers. PEANUT STREUSEL • cold butter 100 g • raw cane sugar 100 g • toasted and salted peanuts 125 g • 00 wheat flour 100 g Chop the peanuts with 50 grams of flour taken from the total amount until it has the consistency of a flour. Place all the ingredients in stand mixer equipped with the paddle and knead until a workable dough has been formed. Place the dough between two sheets of baking paper and roll it out with a rolling pin to a thickness of 4 mm. Let it rest in the refrigerator for at least 4 hours. Once cool, cut it or use a round cookie cutter of the desired size to cut out a circle, then bake in a preheated oven at 160° for 20 minutes. Remove from oven and let cool very well before proceeding with the composition. Racool studio ASSEMBLY Add a drop of lemon gel on the plate and place a peanut streusel cookie on it. Make a quenelle with the Namelaka cream and delicately place it on top of the cookie. Cover the quenelle with a thin layer of lemon gel and cover with a sprinkling of the cocoa crumbs. 41
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