Recipe of Peanut entremets

Recipe

PEANUT

Recipe for 24 individual entremets (customized mould)

RECONSTITUTED PEANUT STREUSEL

140 g - Soft butter
140 g - Brown sugar
140 g - Roasted hazelnut powder
140 g - Floud
120 g - Milk chocolate
20 g - Cocoa butter
150 g - Peanut praliné
100 g - Crushed peanuts
950 g - Total weight

SOFT PEANUT CARAMEL

100 g - Caster sugar
50 g - Glucose
140 g - 35% fat cream
1 g - Fleur de sel
35 g - Butter
80 g - Roasted peanuts
406 g - Total weight

MILKY CHANTILLY

200 g - Milk
10 g - Glucose
400 g - 35% fat cream
30 g - Gelatin mass INGREDIUM
350 g - Milk chocolate 40%
990 g - Total weight

MILKY COATING

500 g - Milk chocolate 40%
500 g - Cocoa butter
1 000 g - Total weight

1.
RECONSTITUTED PEANUT STREUSEL
Prepare a crumble by mixing the butter, brown sugar, roasted hazelnut powder, and flour. Bake in a convection oven at 155°C for 15 to 20 minutes. Let cool, then mix with the paddle attachment in a mixer, adding the peanut praline, crushed peanuts, and finally the melted milk chocolate with cocoa butter. Store in a warming cabinet for the final assembly. After filling the mould with milky chantilly and peanut caramel, apply a 1 cm thick layer of the streusel mixture. Freeze before unmolding using warm water.
2.
SOFT PEANUT CARAMEL
Cook the caster sugar and glucose to a caramel. Deglaze with the hot cream. Incorporate the fleur de sel and butter. Blend using a Bamix®. Add the crushed roasted peanuts. Set aside until ready to use. Using a piping bag, pipe the peanut caramel directly onto the mousse in the center of the cake.
3.
MILKY CHANTILLY
Melt the milk chocolate and glucose at 40°C. Heat the milk to 70°C and incorporate the gelatin mass. Pour over the melted chocolate to create an emulsion. Finally, add the cold cream and blend with a Bamix® for 1 minute. Refrigerate overnight. The next day, whip the mixture with a whisk attachment like a chantilly. Pipe halfway into the peanut moulds, then smooth the sides to avoid air bubbles.
4.
MILKY COATING
Melt the milk chocolate and cocoa butter at 40°C. Use at 30°C to dip each peanut-shaped dessert individually.
5.
BUILDING AND FINISHING
Decorate each peanut-shaped dessert with a chocolate plaque and lightly dust with Neige Decor.
To create your custom decoration or entremets mould (like the peanut, for example), contact us directly at 03.88.58.73.33 or via our contact form.