Peanut Entremet composed of
– peanut praline,
– vanilla mousse,
– peanut mousse,
– peanut cookie,
– peanut crunch,
– brown velvet spray.
Materials used
– Pavoni Ipnosi spiral silicone mould
– Silikomart Essenziale 80 mould
– Silikomart small oven mould 15 cavities
– Cooking thermometer
Ingredients
Peanut praline
✔50g sugar
✔100g peanuts
Peanut mousse
✔1 yolk
✔5g sugar
✔20g milk
✔1.5g gelatin
✔25g peanut praline
✔50g cold liquid cream
Peanut cookie
✔35g peanut powder
✔35g powdered sugar
✔10g butter
✔7g flour
✔1 egg
✔50g egg white
Crunchy praline peanuts
✔25g praline peanuts
✔30g white chocolate
✔30g crêpes dentelles
Vanilla mousse
✔60g cream
✔1 vanilla pod
✔60g white chocolate
✔120g cold liquid cream
✔2g gelatine
The recipe
For 5 desserts
Peanut praline
✔50g sugar
✔100g peanuts
Roast the peanuts on a baking sheet for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour onto greaseproof paper. When cool, break into pieces and place in the bowl of a blender. Add the peanuts and blend until praline-like. A good blender is essential. Fill the silikomart petits fours mould halfway up and place in the freezer for at least 4 hours.
Peanut mousse
✔1 yellow
✔5g sugar
✔20g milk
✔1.5g gelatin
✔25g peanut praline
✔50g cold liquid cream
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the milk. In a bowl, mix the yolks and sugar. Pour over the milk and transfer to the saucepan. Heat while stirring, without exceeding 83°C. Remove from heat and add the gelatine and praline. Mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Pour into Pavoni Ipnosi silicone spiral mould. Freeze overnight. You’ll have some mousse left over after this step.
Peanut cookie
✔35g peanut powder
✔35g powdered sugar
✔10g butter
✔7g flour
✔1 egg
✔50g egg white
Melt the butter. In a bowl, mix the whole egg with the sugar. Add peanut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper or into a silicone mould. Bake for approx. 10 min at 170°C. Remove from the oven and leave to cool. Cut out with a cookie cutter.
Peanut praline crisp
✔25g praline peanuts
✔30g white chocolate
✔30g crêpes dentelles
Mix melted chocolate and peanut praline. Crumble crêpes dentelles. Mix together. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out with a cookie cutter the diameter of your cookie.
Vanilla mousse
✔60g cream
✔1 vanilla pod
✔60g white chocolate
✔120g cold liquid cream
✔2g gelatine
In a large bowl of cold water, place the gelatine leaves. In a saucepan, heat the cream, then turn off the heat and infuse with the vanilla pod, previously halved and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the chilled cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.
Assembly
Half-fill the silikomart essenziale mould with vanilla mousse. Add the frozen praline insert. Top with a little mousse, then finish with the cookie and crunch. Place in the freezer overnight.
The next day, unmold the entremets and apply the brown velvet spray. Top with peanut mousse.
I made caramelized peanuts to decorate.
✔50g peanuts
✔42g caster sugar
✔1 sachet vanilla sugar
✔50g water
