Chocolate peanut entremet composed of
– a peanut biscuit,
– a peanut praline,
– a milk chocolate mousse,
– brown velvet spray.
Materials used
– Silikomart cylinder mould x8
– Ancel 210 Bloom gelatine (gold quality)
– Brown velvet spray
Ingredients
Peanut biscuit
✔30g peanut powder
✔25g egg
✔1 egg white
✔30 g sugar
✔10 g melted butter
✔8 g flour
Peanut praline
✔100g peanuts
✔50g caster sugar
+ brown velvet spray
+ a few chopped unsalted peanuts
Chocolate mousse
✔65g milk chocolate
✔65g cream
✔10g sugar
✔1 egg (yellow and white)
✔65g whipping cream
✔2g gelatine
The recipe
For 5 entremets
Peanut biscuit
✔30g peanut powder
✔25g egg
✔1 egg white
✔30 g sugar
✔10 g melted butter
✔8 g flour
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 sugar. Add the peanut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with an electric mixer.
Gently fold the egg whites into the mixture: Start by removing some of the egg whites and mixing into the mixture to loosen it, then add the remaining egg whites and gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Place the biscuit in the oven at 180°C. Remove the biscuit from the oven and leave to cool before peeling off the paper and cutting out using the cutter supplied with the Silikomart mould.
Peanut praline
✔100g unsalted peanuts
✔50g caster sugar
Pour the unsalted peanuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper or silicone mat and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a praline.
Using a piping bag, pipe the praline onto each biscuit. I used around 45g of praline. You will have some peanut praline left over for another recipe. Add a few chopped peanuts. Place in the freezer until ready to assemble.
Chocolate mousse
✔65g milk chocolate
✔65g cream
✔10g sugar
✔1 egg (yellow and white)
✔65g whipping cream
✔2g gelatine
Place the gelatine (2g) in a large bowl of cold water. In a bowl, mix the egg yolk with the 10g caster sugar. Heat the milk and cream in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring constantly. Return the mixture to the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and stir in the gelatine.
Pour the hot custard over the milk chocolate, stirring with a whisk until melted. Set aside.
Whip the cold cream with a mixer and add to the custard (when it has cooled slightly to T <35°C), mixing gently with a spatula. Whisk the egg white until stiff and fold into the mixture.
Assembly
Pour the chocolate mousse halfway into the silikomart cylinder mould. Add the peanut biscuit with the praline side facing inwards. Place in the freezer overnight or for at least 6 hours.
Le lendemain, démoulez les entremets congelés et appliquez aussitôt le spray velours brun. J’ai décoré avec une plaque de chocolat réalisée avec une feuille de transfert spécial chocolat.
