Peanut entremet composed of
– peanut mousse,
– peanut crisp,
– peanut praline,
– caramel velvet spray,
– peanut powder,
– peanut ice cream quenelle,
– caramel.
Equipment used
– Silikomart Essential X6 mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
(links remunerated by Amazon)
Ingredients
Homemade caramel
✔ 40g caster sugar
✔ 50g heated single cream
✔ 12g semi-salted butter
Peanut praline
✔ 150g peanuts
✔ 75g caster sugar
Crunchy peanut
✔25g white chocolate
✔50g peanut praline
✔30g crêpes dentelles
Peanut mousse
✔100g single cream
✔10g sugar
✔1 egg yolk
✔70g praline
✔2.5g gelatine
✔80g single cream
Peanut ice cream
Unsalted peanuts
Caramel velvet spray
The recipe
Forr 4 entremets
Peanut praline
✔150g unsalted peanuts
✔75g caster sugar
Spread the unsalted peanuts on a baking tray and bake at 150°C for 15 minutes.
Pour the caster sugar into a saucepan and make a caramel. When it has turned a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a food processor and blend until you have a praline. You will have a little praline left over to use in other recipes.
Crunchy peanut
✔25g white chocolate
✔50g peanut praline
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and peanut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Peanut mousse
✔100g single cream
✔10g sugar
✔1 egg yolk
✔70g praline
✔2.5g gelatine
✔80g single cream
Soften the gelatine sheet in a bowl of cold water.
In a bowl, mix the caster sugar and egg yolk. In a saucepan, heat the 100g of single cream. Pour the hot cream into the bowl, mix and return everything to the saucepan. Cook gently until the mixture coats your spatula.
Remove from the heat, add the squeezed gelatine and peanut praline. Mix and set aside.
Whip the well-chilled liquid cream with an electric mixer.
Pour in the warm mixture (T < 30–35°C) and stir gently.
Assembly
Fill your Silikomart Essentiale mould with peanut mousse, making sure to cover all the edges.
Place a little peanut praline on each crisp.
Place the praline-covered crisp on top of your mousse.
Place in the freezer overnight or for at least 6 hours.
Homemade caramel
✔ 40g caster sugar
✔ 50g heated single cream
✔ 12g semi-salted butter
Melt the sugar in a saucepan. When it turns a nice amber colour, remove from the heat and add the heated single cream. Mix well and return to the heat to melt all the caramel. Remove from the heat and finally add the butter. Leave to cool completely, then fill a piping bag with the mixture.
The next day, remove your desserts from the moulds and immediately apply the caramel velvet spray.
Dressage
I decorated my plate with a peanut ice cream quenelle moulded using the Silikomart quenelle mould.
I poached some homemade caramel.
I added peanut powder and chocolate decorations.
