Chocolate peanut entremet composed of
– peanut mousse,
– peanut crisp,
– peanut praline,
– peanut powder,
– chocolate mousse quenelle,
– cocoa tuile.
Equipment used
– Silikomart quenelle mould
– Silicone bar mould (Temu)
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
(links remunerated by Amazon)
Ingredients
Peanut praline
✔150g peanuts
✔75g caster sugar
Peanut brittle
✔30g white chocolate
✔45g peanut praline
✔20g crêpes dentelles
Peanut mousse
✔80g single cream
✔70g praline
✔1.5g gelatine
✔20g single cream
Chocolate mousse
✔40g milk chocolate
✔40g milk
✔10g sugar
✔1 egg (yolk and white)
✔40g whipped single cream
✔1g gelatine
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Unsalted peanuts
The recipe
For 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
✔30g white chocolate
✔45g peanut praline
✔20g 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 into rectangles the same size as your mould. Place in the freezer until ready to assemble.
Peanut mousse
✔80g single cream
✔70g praline
✔1.5g gelatine
✔20g single cream
Soften the gelatine sheet in a bowl of cold water. In a saucepan, heat the 20g of single cream with the peanut praline.
Remove from the heat and add the squeezed gelatine. 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 the silicone mould with peanut mousse. Place in the freezer for at least 4 hours.
Chocolate mousse
✔40g milk chocolate
✔40g milk
✔10g sugar
✔1 egg (yolk and white)
✔40g whipped cream
✔1g gelatine
Place the gelatine sheet (1g) in a large bowl of cold water. In a mixing bowl, combine the egg yolk with 10g caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring continuously. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and add the gelatine, stirring well.
Pour this hot custard over the milk chocolate, stirring with a whisk until it has melted. Set aside.
Whip the chilled cream with a mixer and add it to the custard (once it has cooled slightly to below 35°C), mixing gently with a spatula. Whisk the egg whites until stiff and fold them into the mixture.
Fill the Silikomart silicone mould with chocolate mousse and place in the freezer for at least 2 hours.
Tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the Christmas tree mould. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.
Place the tiles on the plate just before serving, otherwise they will soften in the cool air.
Dressage
Place the crispy biscuit on your serving plate. Place the frozen peanut dessert on top.
Place your chocolate dessert made with the Silikomart quenelle mould on top.
I added peanut powder and a white chocolate decoration purchased from annikids.com.
Keep chilled. Just before serving, add the cocoa tuile.
