Peanut Entremet with
– a crunchy peanut praline,
– a peanut praline,
– unsalted peanuts,
– a peanut mousse,
– a white chocolate shell.
Materials used
– Silikomart half egg mould – 5 cavities
– Ancel 210 bloom gelatine
– Pastry bag
Ingredients
Peanut praline
✔150g peanuts
✔75g caster sugar
Peanut praline crisp
✔30g peanut praline
✔20g crêpes dentelles
✔20 g white chocolate
Peanut mousse
✔60g peanut praline
✔80g liquid cream
✔100g whipping cream
✔1 egg yolk
✔2.5g gelatine
✔10g caster sugar
Shell
✔150g white chocolate
✔Caramel colouring
✔150g cocoa butter
The recipe
For 3 desserts
Peanut praline
✔150g peanuts
✔75g caster sugar
Pour the 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 the caramel onto a sheet of baking parchment and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you have a praline. You’ll have a little praline left over for other recipes.
Peanut praline crisp
✔30 g peanut praline
✔20g crêpes dentelles
✔20 g white chocolate
Mix all the ingredients together. Line the bottom of the silikomart mould with 3 egg halves and place in the freezer for at least 1 hour.
Poach some peanut praline on top of the crisp.
Add unsalted peanuts to the top of the praline and return to the freezer for at least 1 hour.
Peanut mousse
✔60g peanut praline
✔80g liquid cream
✔100g whipping cream
✔1 egg yolk
✔2.5g gelatine
✔10g caster sugar
Place the gelatine leaves in a bowl of cold water.
In a saucepan, heat the 80g of liquid cream with the peanut praline.
Remove from the heat and add the gelatine. Mix well and set aside.
Whip the cold cream with an electric mixer.
Pour in the previous warm mixture (T < 30 – 35°C) and stir gently.
Assembly
Fill the Silikomart half-egg mould halfway with peanut mousse, pushing it up the sides.
Add the peanut insert.
Top with the remaining peanut mousse.
Place in the freezer overnight.
The next day, remove your egg halves from the moulds and make a groove in the middle to give them the shape of half a peanut. Quickly return to the freezer.
Shell
✔150 g white chocolate
✔Caramel colouring
✔150 g cocoa butter
Melt the white chocolate with the cocoa butter in a bain marie or in the microwave. Add a little caramel colouring to colour it. Using a skewer, dip each dessert in the chocolate.
To finish, dust your desserts with a little flour. Place in the fridge for at least 3 to 4 hours while defrosting.
