Peanut choux composed of
– choux pastry,
– peanut ganache,
– peanut praline,
– cracker,
– and a few chopped peanuts.
Materials used
– Micro-perforated silicone baking mat
– Ancel 240 bloom gelatin
– Pastry bags
– Plain tip
Ingredients
Peanut praline
✔150g peanuts
✔75g caster sugar
For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped peanuts
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Mounted peanut ganache
✔450 g liquid cream (min. 30% fat)
✔90 g white chocolate
✔100 g peanut praline
✔3g gelatin
The recipe
For 4-5 Choux
Peanut praline
✔150g peanuts
✔75g caster sugar
Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and create a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.
For the cracker
✔60g butter
✔60g flour
✔60g brown sugar
A few chopped peanuts
Mix all the ingredients together, spread between two sheets, place in the freezer for a few minutes and then detail with a circular cookie cutter to the dimensions of your choux. Sprinkle chopped peanuts on top. Return to the freezer.
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from heat and add flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Add the beaten eggs gradually, mixing well between each egg. Poach the puffs on a baking sheet lined with silpain. Top each with a disk of cracker. Bake in a static-heat oven at 170°C for around 45 minutes (time may vary according to oven). Leave to cool.
Mounted peanut ganache
✔450 g liquid cream (min. 30% fat)
✔90 g white chocolate
✔100 g peanut praline
✔3g gelatin
Place the gelatin leaf in a bowl of cold water. Pour 225g liquid cream into a saucepan and heat. When the cream is hot, add the praline, stir and pour over the melted white chocolate. Finally, add the gelatine and make up with the remaining 225g of cold cream. Mix well. Filter on contact and chill for at least 4 hours.
Assembly:
Cut out the choux pastries and pipe a small amount of peanut praline into a piping bag. Using an electric mixer, beat the ganache until stiff. Using a plain tip, pipe some of the ganache up to the edge. Change the tip to finish poaching the ganache. Place the caps on top. Add peanut praline in the middle of the hole and place a few peanuts on top. Keep in a cool place until ready to eat.
