Kossou

ASSEMBLY AND FINISHING
One day in advance, make the Sioka whipped ganache and leave it to set in the refrigerator.
Make the quick peanut sponge and place it in a piping bag.
Make the almond and vanilla shortcrust pastry dough and roll it out to a depth of 2.5mm. Use the dough to line the Silikomart ø 80mm 3D ring bloom tart molds.
Bake for 14 minutes at 300°F (150°C), then place some Sioka pieces in the bottom of the tartlets and pipe on 15g of quick peanut sponge. Bake for 10 minutes at
320°F (160°C).
Leave to cool. Make the Sioka crémeux and, at 105°F (40°C), immediately pour it onto the sponge to fill the tart cases.
Leave to set at 40°F (4°C).
Using a small palette knife, whip the ganache and spread it around the tartlets on top of the crémeux. Smooth it in such a way that a space is left in the middle.
Freeze for a few minutes. Glaze with Absolu Cristal.
Pipe some peanut praliné in the center of each tartlet and decorate with Cantonese peanuts.