COMPOSITION • Whipped shortbread • Peanut paste • Cremino WHIPPED SHORTBREAD Ingredients • fresh butter 300 g • powdered cane sugar 110 g • almond powder 75 g • egg 75 g • weak flour 110 g • corn flour 75 g • starch 185 g • salted peanuts for decoration Instructions Whip butter with powdered cane sugar using the paddle attachment. Add eggs that are at room temperature. Add the dry ingredients and finish the dough. Place in silicon moulds, decorate with three peanuts and bake at 160°C for about 30 minutes. PEANUT PASTE Ingredients • salted peanuts 500 g • sunflower oil 80 g Instructions Blend peanuts with sunflower oil obtaining a paste. CREMINO Ingredients • milk chocolate 500 g • peanut paste 300 g • anhydrous butter 100 g • pailleté feuilletine 100 g • gold powder 4 g Instructions Melt chocolate at 45°C. Add anhydrous butter and blend well. Add peanut paste and temper mixture until it reaches 24°C. Add the pailleté feuilletine and pour mixture into the moulds where the shortbread has reached room temperature. Decorate with salted peanuts covered in gold powder. This shiny and inviting snack seems to be enchanted thanks to the subtle gold dust that covers the peanuts. It is a small delicacy that conceals a double contrast; the sweetness of the chocolate opposes the saltiness of the nuts, while the crispy shortbread merges with the softness of the cremino. 43
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