Bat entremet made of
– cocoa sugar paste,
– peanut biscuit,
– caramel,
– peanut mousse,
– brown velvet spray,
– chocolate wings.
Materials used
– Silikomart truffe moulds
– XiaoShenLu devil’s wing silicone mould (Amazon)
– Ancel 210 bloom gelatin (gold quality)
– Brown velvet spray
Ingredients
Peanut Biscuit (the day before)
✔30g icing sugar
✔1 yolk
✔30g peanut powder
✔10 g butter
✔7 g flour
✔7g caster sugar
✔1 egg white
Caramel (the day before)
50g sugar
20g soft butter
100g of liquid cream 30% (or more)
Pinch of salt
Peanut Mousse (the day before)
1 yolk
10g sugar
40g milk
3g gelatine
50g peanut praline
100g cold liquid cream
Cocoa sweet dough
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1/2 egg yolk
✔1 pinch of salt
Brown velvet spray
The recipe
For about 10 small desserts
Peanut biscuit (the day before)
✔30g icing sugar
✔1 yolk
✔30g peanut powder
✔10 g butter
✔7 g flour
✔7g caster sugar
✔1 egg white
Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool. Cut out with a cookie cutter.
Caramel (the day before)
50g sugar
20g soft butter
100g of liquid cream 30% (or more)
Pinch of salt
Heat the sugar in a pan. When the sugar turns golden, add the butter gradually. Stir. Finally add the hot cream. Cook over low heat for about 6 minutes so that the caramel thickens. Add the salt. Strain and put in the fridge.
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.
Assembly (the day before)
Put some caramel on each biscuit and put it in the freezer for a few minutes.
Fill the Silikomart Truffles mould with peanut mousse and add the biscuit with the caramel on top. Place in the freezer overnight.
Sweetened cocoa paste
✔70g flour
✔30g icing sugar
✔5g cocoa powder
✔40g butter
✔1/2 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge for 1 hour. Roll out the dough between two sheets of baking paper then detail small circles with a cookie cutter. Place in the freezer for 10 minutes while you preheat your oven to 160°C. Bake for about ten minutes. Leave to cool.
The next day, remove the desserts from the moulds and immediately apply the brown velvet spray, then place them on the cocoa sugar biscuits. Place in the fridge for 1 to 2 hours before serving.
Make wings out of chocolate or tiles and push them in just before serving.
