Peanut sandwiches from puff pastry

1. 

roasted peanuts with no salt 1.75 oz (50 g)

Chop the peanuts.

2. 

puff pastry 9.75 oz (275 g)

Unroll the puff pastry rolled on paper and cut it into 16 rectangles.

3. 

chicken egg 1 pc • sugar granulated

Spread the dough with whipped egg, sprinkle 8 rectangles with chopped peanuts and sugar.

4. 

Bake for 20 minutes at 180 °C.

5. 

whipping cream (30-33% fat) 6.75 tbsp (100 ml)

Whip whipping cream into firm peaks.

6. 

mascarpone 8.75 oz (250 g) • powdered sugar 1.75 oz (50 g) • peanut butter 3.5 oz (100 g)

Mix mascarpone with sugar and peanut butter. Stir in the whipped cream.

7. 

Put the cream in a pastry bag and divide evenly on baked, cooled rectangles without peanuts.

8. 

Cover with nut rectangles.

9. 

Let it solidify in the cold.