Peanut tartlet made of
– sweet pastry,
– praline peanuts,
– soft caramel,
– peanuts.
– peanut praline ganache
– peanut mousse,
– caramelised peanuts.
Material used
– Micro perforated silicone baking mat
– Ipnosi spiral silicone mould from Pavoni
– Micro-perforated strip (optional)
– Silikomart tart ring Klassik mould 70mm
– Baking thermometer
Ingredients
Peanut praline (the day before)
✔50g sugar
✔100g peanuts
Peanut mousse (the day before)
✔1 yolk
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline peanuts
✔100g cold liquid cream
Praline peanut ganache
✔50g white chocolate
✔50g liquid cream
✔35g praline peanuts
Sweetened paste
✔70g soft butter
✔130g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Soft toffee
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk
The recipe
For 4 tarts
Peanut praline (the day before)
✔50g sugar
✔100g peanuts
Roast the peanuts on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the peanuts and blend until you have a praline. Be careful, you need a good blender.
Peanut mousse (the day before)
✔1 yellow
✔10g sugar
✔40g milk
✔3g gelatine
✔50g praline peanuts
✔100g cold liquid cream
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour the milk over and transfer to the saucepan. Heat while stirring and without exceeding 83°C. Remove from the heat and add the gelatine and the praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into the mould. Place in the freezer overnight. You will have some mousse left after this step.
Soft toffee
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk
In a saucepan, bring 100g cream to the boil with 30g milk, 30g glucose and the salt. In another pan, make a caramel with 50g sugar and 50g glucose. Remove from the heat. Deglaze the caramel with the hot cream and milk mixture in several stages. Return to the heat, stirring regularly. Place the caramel in a narrow container. When the caramel is about 60°C, add the chopped butter and milk. Use a hand blender to mix the caramel well. Strain and store in a cool place.
Ganache praline peanuts
✔50g white chocolate
✔50g liquid cream
✔35g praline peanuts
Heat the cream and pour off the heat, in three batches, over the previously melted white chocolate. Add the praline and set aside.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then put it in the fridge for 30 minutes. Line the circles. Bake in the oven at 180°C for about 20 minutes. Leave the tartlets to cool completely.
Assembly
Top the tartlet bases with a tablespoon of peanut praline. Then add a spoonful of soft caramel. Place peanuts on top. Fill to the brim with the peanut praline ganache. Place in a cool place for at least 2 hours so that the ganache sets.
Finally, place the peanut mousse on top and decorate with caramelised peanuts all around. Chill for at least 1 hour until ready to eat.
