Zelliges Marbrés au chocolat blanc aux cacahuètes, amandes et pistaches

Zelliges or marbled cakes with peanuts, almonds, pistachios and white chocolate #No-bake cake with the good taste of snickers #Honey and white chocolate cake For approximately 50 pieces: For a rectangular mold of 22 X 27 cm Ingredients : Adapt the proportions if necessary to make a reduced quantity. • 500 grams of skinless peanuts lightly roasted in the oven • 100 grams of whole or crushed blanched almonds • 100 grams of unsalted pistachios, shelled if possible, roasted • 300 grams of liquid flower honey • 250 grams of white chocolate for the base • 200 grams of white chocolate for the couverture • 80 grams of pistachio cream • 2 squares of milk chocolate + 2 squares of white chocolate to draw the stripes Preparation : 1. If you have not already done so, put the peanuts in a tray preheated to 180° in the oven to brown them for approximately 10 to 15 minutes. Watch carefully and stir while cooking. 2. Coarsely mix 100 g of pistachios with 100 g of blanched almonds. 3. Mix 500 g of peanuts in several batches, grind them finely but not too much. 4. Add about 250g to 300g of honey until you have a homogeneous consistency. Here I used about 285 g. 5. Mix with a spatula or with your fingers. 6. Set the peanuts aside. 7. Melt 250 grams of white chocolate (3 times 30 seconds in the microwave or in a bain-marie). 8. Pour the melted chocolate into the silicone mold and spread evenly If you do not have silicone moulds, you will need to put a cling film or parchment paper under the white chocolate to facilitate unmolding. 9. Tap against the countertop to even out the surface. 10. Put in the freezer for 15 minutes. 11. Take the tray out of the freezer and pour the peanut mixture over the hardened white chocolate. 12. Spread with a spatula or a glass to even out the surface. Book. 13. Melt 200 g of white chocolate (3 times 30 seconds in the microwave or in a bain-marie). 14. Add 100 g of melted pistachio cream to the melted white chocolate and mix. 15. Pour the white chocolate and pistachio cream mixture over the peanuts and smooth with a spatula. 16. Tap the tabletop against the worktop to even out the surface. 17. Melt the milk chocolate and white chocolate (2 squares each). 18. Put in piping bags or freezer bags then poke a small hole. 19. Trace with the chocolate parallel lines in the direction of the width 20. Then with a toothpick (or the tip of a knife) draw lines lengthwise to obtain a marbled effect as for the mille-feuilles. 21. Put in the refrigerator for at least 30 minutes. 22. When the chocolate has hardened, unmold it from the silicone mold or cut directly into your mold if it is metal. 23. Then cut either squares, rectangles or diamonds. 24. Store them in the refrigerator. If you liked subscribe to my channel and like the video 👍 . Don't hesitate to click on the 🔔 so you don't miss the next recipes. SUBSCRIBE TO THE CHANNEL BY CLICKING HERE:    / @makaroud   FOLLOW ME ON INSTAGRAM   / makaroud_