Caramel peanut bar

Peanut caramel insert
caramelize the sugar and glucose to an amber color. Add the butter and mix in the hot cream. Bring to a boil again and add the peanuts. Fill the peanut caramel mixture into the pavoni mold «px3215» and freeze.
 
Caramel mousse
caramelize the sugar and water. Add the cream and bring to a boil. Add the egg yolk and heat to 82°c. Pour over the chocolate drops and mix well. Soak the gelatin powder in cold water and add to the mixture. Let cool to hand temperature and fold in the crème fleurette. Pipe the mousse into the pavoni mold «px43132s» and place the peanut caramel insert inside.
 
Shortbread
beat the butter and powdered sugar. Add the eggs gradually. Continue to beat for another five minutes. Finally, work in the flour. Cool the dough for one hour, then roll out to 3 mm and cut into plates. Bake, then lay it on the caramel peanut insert. Freeze overnight.
 
Coating mix
heat all ingredients to 40°c. Unmold the frozen peanuts and immediately dip them into the coating mixture.