abricacahuète

Recipe carried out for 15 cupcakes

crispy peanut
150 g cooked Streusel
Almond praline Ravifruit 150 g
Puff 73 g
Cover milk 65 g
73 g peanut paste

apricot marmalade
Ravifruit apricots mumps 450 g
50 g sugar
Apricot puree Ravifruit 50 g
Agar 1.2 g

sparkling peanut
100 g cream
30 g peanut paste
7 g gelatin
500 g cream
40 g sugar

apricot glaze
Topping 500 g neutral
Apricot puree Ravifruit 75 g
Red coloring little
Yellow coloring little

Decor chocolate orange

Coverage Ivory 500 g
Cocoa Butter Red little
Butter yellow dye little

method:
crispy peanut
Cover Melt milk and mix all ingredients. Spread in connection with 6 mm in height. Freeze.

apricot marmalade
Cut mumps apricots into small cubes. Cook mumps with apricot purée over low heat, then add sugar and agar agar.
Cook for 5 minutes, then pour in the course of 2 cm. freeze

sparkling peanut
Re-hydrate the gelatin in cold water. Mount the 500 g whipping cream and sugar fluffy.
Heat 100 g whipping cream with peanut butter, stir in the gelatin and mix with cream fluffy.
Pour into tube 2 cm in diameter and 9 cm long. Freeze.

apricot glaze
Heat the apricot glaze and mashed at 50 ° C then add the dye. Frost tubes of sparkling frozen.

Decor chocolate orange
Melt the cover, add the colored cocoa butter and moderate coverage. Spread on foil and detail.