Chocolat caramel beurre salé et cacahuètes | Recette Food'Cuisine

Salted caramel chocolate and peanuts | Food'Cuisine recipe for a small chocolate half-sphere, very easy to make and perfect for Easter! 👇 INGREDIENTS (24 pieces) 🍮 Salted Caramel 130g Sugar 4cl Heavy Cream (30% fat) 80g Semi-Salted Butter Water 50g Salted Peanuts (1 per chocolate) 🍫 Molding 200g Milk Chocolate UTENSILS 🥄 1 half-sphere mold or ice cube tray, 1 saucepan, 1 whisk, 1 spatula, 1 piping bag, 1 wire rack, 1 pastry brush, 1 spatula Discover our cooking platform: https://www.lesfoodcuisine.fr 🤪 The more the merrier! 🤪 Facebook:   / lesfoodcuisine   Instagram:   / lesfoodcuisine   Pinterest: https://www.pinterest.fr/lesfoodcuisine ____ 00:00 - Introduction 00:24 - Making a caramel 01:33 - Adding the heavy cream and salted butter 02:08 - Letting the salted caramel cool 02:16 - Melting the chocolate in a double boiler 02:46 - Tip for tempering chocolate 04:34 - Coating the molds generously with chocolate 05:58 - Letting the first layer of chocolate cool 06:06 - Transferring the caramel to a piping bag 07:10 - Chilling the caramel 07:16 - Making the second layer of chocolate 08:15 - Checking the chocolate shells 08:24 - Chilling the shells 08:31 - Check that the caramel isn't too hot. 09:20 - Fill the caramel shells. 09:53 - Add a peanut to each shell. 10:13 - Seal with chocolate. 10:56 - Remove excess chocolate. 11:24 - Let cool again. 11:35 - Unmold the chocolates. 12:13 - The gourmet chef tastes them.