RECETTE DES GÂTEAUX DE L’AID 2022 LE ZELIJ MILLE FEUILLES AUX CACAHUÈTES & AU CHOCOLAT SANS CUISSON

Ingredients

• 1 kg Peanuts (raw, unsalted; will be roasted and kept coarse for crunch)
• 150 g Sesame Seeds (toasted lightly)
• 380 g Honey (room‑temperature liquid honey)
• 1 tsp Ground Cinnamon (freshly ground if possible)
• 1 tbsp Orange Blossom Water (adds floral aroma; optional if unavailable)
• 400 g Dark Chocolate (70% cocoa or milk chocolate, broken into pieces)
• 100 g White Chocolate (for marbling; high‑quality preferred)

Instructions

1. Preheat Oven

   Preheat the oven to 200°C (392°F).

   Time: PT5M

   Temperature: 200°C

2. Roast Peanuts

   Spread the 1 kg of raw peanuts in a single layer on a parchment‑lined baking sheet and roast for 12‑15 minutes, stirring once halfway, until golden and fragrant but not burnt.

   Time: PT15M

   Temperature: 200°C

3. Toast Sesame Seeds

   On a second sheet, spread the 150 g sesame seeds and toast for 5‑7 minutes, shaking the pan halfway, until lightly golden.

   Time: PT7M

   Temperature: 200°C

4. Cool Nuts and Seeds

   Transfer the roasted peanuts and toasted sesame seeds to a large bowl and let them cool completely (about 5 minutes).

   Time: PT5M

5. Coarsely Chop Peanuts

   Pulse the cooled peanuts in a food processor for about 30 seconds on speed 6, or use a blender, until they are broken into coarse pieces—not a fine powder.

   Time: PT1M

6. Combine Dry Ingredients

   In a large mixing bowl, combine the coarsely chopped peanuts, toasted sesame seeds, 1 tsp ground cinnamon, and 1 tbsp orange blossom water. Mix briefly.

   Time: PT2M

7. Incorporate Honey

   Gradually add the 380 g honey to the bowl, stirring continuously until the mixture sticks together and can be pressed into a compact mass.

   Time: PT5M

8. Press Base Layer

   Line a 40 cm × 30 cm rectangular pan with parchment paper. Transfer the mixture into the pan and press firmly with your hands, then smooth the surface using a glass or ruler to achieve an even 1 cm thick layer.

   Time: PT5M

9. Melt Dark Chocolate

   Melt the 400 g dark chocolate either in the microwave (30‑second bursts, stirring each time) or over a bain‑marie until completely smooth.

   Time: PT5M

10. Add Dark Chocolate Layer

    Pour the melted dark chocolate over the pressed peanut base, spreading it evenly with a spatula.

    Time: PT2M

11. Set First Chocolate Layer

    Allow the chocolate‑topped bar to sit at room temperature until the chocolate hardens (about 60 minutes).

    Time: PT60M

12. Melt White Chocolate

    While the dark layer sets, melt the 100 g white chocolate using the same method (microwave or bain‑marie).

    Time: PT3M

13. Create Marbled Effect

    Transfer the melted white chocolate to a piping bag (or a zip‑top bag with a corner cut). Pipe random lines over the dark chocolate surface, then swirl with a toothpick or skewer to create a marble pattern.

    Time: PT5M

14. Final Set

    Let the fully assembled bar rest at room temperature until the white chocolate hardens (about 30 minutes).

    Time: PT30M

15. Trim Edges

    Remove the parchment paper and trim the edges of the bar with a sharp knife to obtain a neat rectangle.

    Time: PT5M

16. Portion

    Using a ruler, mark rectangles of about 3 cm × 4 cm (or your preferred size) and cut cleanly with a sharp knife.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g