Small peanut corners
very easy
60 mins
60 mins
Ingredients
- 125 g cold + some + 2 tablespoons butter
- 75 g + 225 g sugar
- 250 g + some flour
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 1 Egg (Gr. M)
- 200 g Macadamia nuts
- 5 TABLESPOONS Whipped cream
- 250 g roasted unsalted peanuts
- 250 g white couverture
Directions
- 1
Knead 125 g butter in pieces, 75 g sugar, 250 g flour, vanilla sugar, 1 pinch of salt and egg first with the dough hooks of the mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes.
- 2
Grease the baking tray. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough on a little flour in a rectangular shape (approx. 20 x 32 cm) and place on the baking tray. Bake for 8-10 minutes.
- 3
Let it cool down.
- 4
Roughly chop the macadamias. Melt 225 g sugar. Add 2 tablespoons butter and cream. Simmer at low heat stirring for 4-5 minutes. Stir in both kinds of nuts. Spread on the shortcrust pastry, let it cool down for about 30 minutes.
- 5
Coarsely chop the chocolate coating and melt in a hot water bath. Cut the nut lengthwise into 5 strips, then into about 8 triangles each. Dip the edges of the nut corners into the chocolate coating and let them dry.
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