Peanut choux made of
– choux pastry,
– peanut custard,
– peanut mousse,
– soft caramel,
– caramelised peanuts.
Material used
– Micro perforated silicone baking mat
– Ipnosi spiral silicone mould from Pavoni
– Ancel 210 bloom gelatine
– Pastry bags
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
Crackers
✔30g butter
✔30g brown sugar
✔30g flour
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Tender caramel
✔100g liquid full cream
✔30g whole milk
✔30g glucose syrup
✔50g sugar
✔50g glucose syrup
✔1 pinch of salt
✔35g butter
✔25g whole milk
Peanut Custard
✔250g milk
✔60g sugar
✔3 egg yolks
✔25 g cream powder
✔25g butter
✔Liquid vanilla
✔40g praline peanuts
The recipe
For 6 to 8 choux
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 yolk
10g sugar
40g milk
3g gelatine
50g peanut praline
100g cold liquid cream
Place the gelatine sheets in a bowl of cold water. 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.
Tender caramel
✔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.
Crackers
✔30g butter
✔30g brown sugar
✔30g flour
Mix all the ingredients together, spread between two sheets, place in the freezer for a few minutes and then cut out circles the diameter of your choux.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
In a saucepan heat the water, milk, butter, salt and sugar.
Add the flour all at once and mix well to dry out the dough for 2 to 3 minutes.
Pour the mixture into a bowl and add the beaten eggs gradually, mixing well between each addition.
Poach the puffs on a baking tray lined with a micro perforated baking mat and place a disc of cracker. You will have some choux pastry left over. Bake at 180°C for 40 to 45 minutes (time may vary depending on the oven). Leave to cool on a wire rack. Make a hole under each choux.
Peanut Custard
✔250g milk
✔60g sugar
✔3 egg yolks
✔25g cream powder or cornflour
✔25g butter
✔Vanilla, liquid
✔40g praline peanuts
In a saucepan, boil the milk with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cream powder. Pour the hot milk over this mixture and return it to the pan. Cook until it boils, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces and the praline. Blend. Strain and leave to cool in a cool place.
Assembly
Once the choux have cooled down and the cream has set, make a small hole under each choux. Fill a piping bag with the pastry cream and poach it in the choux. Take the peanut mousses out of the freezer and place one on each choux. Poach a little caramel all around and place caramelised peanuts on top.
You will have some caramel left over for other desserts. Place the choux in the fridge until ready to eat.
