Vanilla and peanut log with
– a peanut praline crisp,
– a peanut biscuit
– a vanilla whipped cream,
– peanut praline,
– peanut mousse,
– white velvet spray.
Materials used
– Silicone log mould – 22 cm insert – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for dune-shaped log end (meilleurduchef)
– Silicone sponge cake mat for buche
– Kitchen thermometer
Ingrédients
Praline peanuts
✔160g unsalted peanuts
✔80g caster sugar
Chantilly
✔ 1.25g gelatine
✔30g single cream
✔10g caster sugar
✔Vanilla powder
✔90g single cream
Peanut biscuit
✔60g peanut powder
✔60g caster sugar
✔20g melted butter
✔10g flour
✔1 egg
✔2 egg whites
✔1 tablespoon yeast
Peanut praline crisp
✔30g white chocolate
✔30g Crêpes dentelles
✔50g peanut praline
Peanut mousse
✔60g peanut praline
✔50g liquid cream
✔110g whipping cream
✔1 egg yolk
✔3g Gelatine
✔10g caster sugar
White velvet spray
Chocolate log ends
The recipe
Serves 4
Peanut biscuit
✔60g peanut powder
✔60g caster sugar
✔20g melted butter
✔10g flour
✔1 egg
✔2 egg whites
✔1 tablespoon yeast
Melt the butter. In a bowl, mix the whole egg with the sugar. Add the peanut powder, flour, baking powder and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. Gently fold into the mixture using a pastry blender. Fill the sponge cake mould and place in the oven at 170°C. Remove the biscuit from the oven and leave to cool.
Cut the biscuit to a size smaller than your mould 21X5.5 cm for me.
Praline peanuts
✔160g unsalted peanuts
✔80g caster sugar
Pour the 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 onto a sheet of greaseproof paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a praline.
Chantilly
✔ 1.25g gelatine
✔30g single cream
✔10g caster sugar
✔Vanilla powder
✔90g single cream
Place the gelatine in a bowl of cold water.
In a small saucepan, pour the 30g of liquid cream with the caster sugar and vanilla powder (better a vanilla pod). Remove from the heat and add the drained gelatine. Add the remaining 110g of single cream. Strain and chill for at least 4 hours. Whip the cream with an electric mixer. Using a plain tip, pipe the whipped cream onto the biscuit. Poach the peanut praline on top. Keep in the freezer until ready to assemble.
Peanut praline crisp
✔30g white chocolate
✔30g Crêpes dentelles
✔50g peanut praline
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper, giving it the shape of a rectangle, and place in the freezer for a few minutes. Cut into a rectangle measuring approximately 17.5cm x 7.5cm. Keep in the freezer until ready to assemble.
Peanut mousse
✔60g peanut praline
✔50g liquid cream
✔110g whipping cream
✔1 egg yolk
✔3g Gelatine
✔10g caster sugar
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 50g liquid cream. In a bowl, mix the yolk and the 10g caster sugar. Pour the hot cream over the yolk and transfer to the saucepan. Heat while stirring, without exceeding 83°C. Check the temperature using a kitchen thermometer. Remove from the heat and add the gelatine and praline. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Assemble quickly.
Assembly
Fill the silikomart mould halfway with peanut mousse, pushing it up all the way to the edges. Add the biscuit covered with whipped cream and praline. Top with more mousse if necessary and finish with the praline crumble. Place in the freezer overnight.
The next day, remove the log from the freezer, unmould it and immediately apply the white velvet spray.
I decorated it with two coloured white chocolate log ends, which I fixed by applying a little glucose syrup, peanuts cut into pieces and pan-roasted for a few minutes and caramelised peanuts.
Chill for at least 6 to 8 hours.
