Peanut and chocolate cookie
– cookie dough,
– peanut caramel,
– peanut praline,
– chocolate chips,
– unsalted peanuts.
Ingredients
Cookie dough
50g softened butter50g brown sugar35g caster sugar1/2 egg1 pinch saltLiquid vanilla1 teaspoon baking powder110g flour15g chocolate chips
Peanut caramel60g liquid cream15g milk15g glucose syrup30g glucose syrup + 25g sugar20g butter20g peanut praline
Peanut praliné120g powdered sugar60g unsalted peanuts
+ a few unsalted peanuts
Equipment used
– Tefal baking tray
– Pastry bag
The recipe
For about 4 cookies
Peanut Praline120g caster sugar60g unsalted peanuts
Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make 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. You’ll have some praline left over at the end of this recipe.
Cookie dough50g softened butter50g brown sugar35g caster sugar1/2 egg1 pinch saltLiquid vanilla1 teaspoon baking powder110g flour15g chocolate chips
Mix all the ingredients, form into a pudding, wrap and chill for at least 30 minutes.
Make 4 balls and place on a baking sheet lined with baking parchment.
Flatten the balls slightly with the palm of your hand. Bake at 150°C for 8 minutes. Once out of the oven, if your cookies are not quite round, use a pastry ring with a larger diameter than your cookies and make circular movements on them.
Continue baking for at least 8 minutes. The time may vary according to the oven and the texture you wish your cookies to have, whether soft in the middle or well baked.
Once out of the oven, leave to cool on a wire rack to harden slightly.
Peanut caramel60g liquid cream15g milk15g glucose syrup30g glucose syrup + 25g sugar20g butter20g peanut praline
In a first saucepan, heat the liquid cream, milk and 15g glucose syrup.
In a second saucepan, add the 25g caster sugar and 30g glucose syrup. Heat through. As soon as the caramel begins to color, remove from the heat and add the hot cream/milk mixture in batches. Stir and cook for a further few minutes.
Remove from the heat and add the butter, cut into pieces, and the peanut praline. Mix well. Fill a piping bag with the caramel and chill until ready to assemble.
Poach the caramel on the cookies.
Then poach the peanut praline.
Finally, I added a few chocolate chips and unsalted peanuts on top.
