117 g Alunga chocolate couverture 38%
58 g cocoa butter
56 g peanut paste
52 g grapeseed oil
2 g sea salt
1/2 vanilla bean
196 g Feuilletine
Total weight: 481 g
Step
Mix melted couverture with melted cocoa butter, peanut paste,
grapeseed oil, sea salt and vanilla bean together, then fold in
Feuilletine.
2. PEANUT PASTE
Ingredients
500 g peanut
25 g oil
Total weight: 525 g
Step
In a robot coupe, blend toasted peanut and oil.
3. CARAMELIZED PEANUT
Ingredients
100 g sugar
25 g water
180 g peanut
5 g cocoa butter
Total weight: 310 ga
Step
In a saucepan, caramelize sugar with water, fold in warmed
peanut and followed by cocoa butter.
Baking temperature: 150°C – Times: 45 minutes
4. PEANUT CARAMEL
Ingredients
250 g sugar
40 g inverted sugar
225 g whipping cream
25 g butter
5 g sea salt
1 vanilla bean
24 g gelatin mass
98 g peanut paste
Total weight: 667 g
Step
Heat the cream together with vanilla bean, infuse for
30 minutes. In a saucepan, prepare a light caramel with sugars,
then deglaze with warm cream, followed by butter and sea salt.
Continue to cook the caramel sauce until 490 g left, add in
gelatin mass and emulsify with peanut paste.
5. MOUNT GAY® GANACHE
Ingredients
151 g butter
172 g egg white
98 g sugar
18 g gelatin mass
148 g Alunga chocolate couverture 38%
35 g Mount Gay® rum 55%
Total weight: 622 g
Step
Heat up butter, egg white and sugar together over a bain-marie
to 70˚C, add in gelatin mass then emulsify with Alunga and
Mount Gay®.
