May 1st Entremet composed of
– a peanut praline crunch,
– a vanilla mousse
– a peanut praline insert,
– brown velvet spray,
– sweet cocoa paste,
– chocolate decoration.
Materials used
– Silikomart secret mould 100ml – 8 cavities
– Silikomart mini pearls mould
– Ancel 210 bloom gelatine
– Pastry bag
(Liens Amazon rémunérés)
Ingredients
Peanut praline
✔150g unsalted peanuts
✔75g caster sugar
Peanut praline chocolate crisp
✔15g white chocolate
✔25g praline peanuts
✔10g crêpes dentelles
Vanilla mousse
✔70g liquid cream
✔70g white chocolate
✔140g cold liquid cream
✔vanilla powder or vanilla pod
✔2g gelatine
Assembly
✔Brown velvet spray
✔Decorations in white and milk chocolate
Cocoa shortbread
✔35g flour
✔35g butter
✔20g brown sugar
✔5g cocoa powder
The recipe
For 4 desserts
Peanut praline
✔150g unsalted peanuts
✔75g caster sugar
Pour the unsalted 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 greaseproof paper 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 peanut praline.
Chocolate praline peanut crisp
✔15g white chocolate
✔25g praline peanuts
✔10g crêpes dentelles
Mix all the ingredients together. Mix then spread between two sheets of baking paper. Place in the freezer for a few minutes to harden a little, then cut out circles smaller in diameter than the tin. Return to the freezer until ready to assemble.
Vanilla mousse
✔70g liquid cream
✔70g white chocolate
✔140g cold liquid cream
✔vanilla powder or vanilla pod
✔2g gelatine
Place the gelatine sheet in a bowl of cold water.
Heat the 70g of liquid cream with the vanilla in a saucepan.
Melt the white chocolate in the microwave. Remove from the heat and add the drained gelatine and white chocolate. Mix well and set aside. Whip the 140g of cold cream in a bowl with an electric mixer. Gently fold into the previous mixture.
Assembly
Fill the Silikomart secret mould halfway with mousse. Sprinkle with peanut praline.
Top with a little vanilla mousse and finish with the crunchy peanuts. Place in the freezer overnight or for at least 6 hours.
The next day, remove the desserts from the Silikomart Secret mould and immediately apply the brown velvet spray.
Make a little cocoa paste and crumble it into the hollow of each mould.
Cocoa shortbread
✔35g flour
✔35g butter
✔20g brown sugar
✔5g cocoa powder
Mix all the ingredients together, Crumble onto a baking tray lined with baking paper. Place in the oven at 180°C. Leave to cool, then crumble over each entremet.
I made mini white chocolate pearls using the silikomart mini pearls mould. The little leaf comes from the annikids.com website.
