Peanut, caramel and chocolate entremet consisting of
– a sweet pastry biscuit,
– a peanut biscuit,
– a soft caramel,
– a peanut mousse,
– a mirror glaze,
– roasted and caramelised peanuts.
Material used
– Micro perforated silicone baking mat
– Pavoni Mister mould
Ingredients
Peanut praline
✔100g unsalted peanuts
✔50g caster sugar
Peanut biscuit
✔65g peanut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar
Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles
Soft toffee
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g milk
Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine
Sweet pastry (Next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk
Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 sheets of gelatine 2g
The recipe
For 6 desserts
Tender caramel
✔50g liquid full cream
✔15g whole milk
✔15g glucose syrup
✔25g sugar
✔25g glucose syrup
✔1 pinch of salt
✔17g butter
✔12g whole milk
In a saucepan, bring 50g cream to the boil with 15g milk, 15g glucose and the salt. In another pan, make a caramel with 25g sugar and 25g 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.
Peanut praline
✔100g unsalted peanuts
✔50g caster sugar
Pour the unsalted peanuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the peanuts and the chopped caramel in the bowl of a blender and blend until you have a peanut praline.
Peanut Biscuit
✔65 g peanut powder
✔1 egg
✔65 g icing sugar
✔20g butter
✔7 g flour
✔1 egg white
✔10g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the peanut powder (I finely mixed unsalted peanuts), flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out square biscuits with a biscuit cutter. You will be left with these proportions of biscuit.
Praline crisp
✔15g milk chocolate
✔40g praline peanuts
✔20g crêpes dentelles
Mix the peanut praline, melted milk chocolate and crumbled crêpes dentelles. Spread on the biscuits and put in the freezer.
Praline mousse
✔100g liquid cream
✔80g peanut praline
✔40g white chocolate
✔160g liquid cream
✔4g gelatine
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the cream and praline. In another bowl, melt the white chocolate in the microwave. Remove from the heat and add the gelatine. Mix, pour over the white chocolate, mix again and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.
Assembly
Pour the mousse halfway up into the Pavoni Mister mould. Poach in the middle of the soft caramel. Add unsalted peanuts, cover with mousse and finish with the hazelnut biscuit, crisp side in. Place in the freezer overnight.
Sweet dough (The day after)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk
Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut out with a square, fluted cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.
Dark chocolate mirror glaze
✔70 g sugar
✔70 g glucose
✔45 ml water
✔70 g milk chocolate
✔45 ml liquid cream 30% MG min.
✔3 x 2g gelatine leaves
In a saucepan, heat the sugar, water and glucose until boiling. Off the heat, add the wrung out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the liquid cream (30% fat). Use a hand blender to mix the mixture thoroughly.
Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35°C. Place on top of the sweet biscuit.
I decorated with a chocolate square made with chocolate transfer sheet. I added chopped peanuts, roasted and caramelised in a pan, to the base of the cake.
