To 400 g (gross weight & net weight)
114,3 g roasted peanuts
95,2 g butter (82% fat content)
3,8 g salt flower
45,7 g saccharose
45,7 g muscovado sugar
95,2 g flour T55
Step
1) Roast the peanuts at 150°C for 25 to 30 minutes.
2) Let cool then coarsely chop.
3) Using a flat beater, mix all the ingredients.
4) Strain.
5) Bake at 150°C for around 25 minutes.
6) Set aside for the montage.
2. 60% PEANUT PRALINE
Ingredients
To 2 012 g: gross weight / 2 000 g: net weight
800 g saccharose
1 200 g roasted peanuts
8 g salt flower
4 g soya lecithin
Step
1) Roast the peanuts in a ventilated oven at 140°C.
2) In a saucepan, heat the saccharose and pour on Silpat®.
to pass the whole to the robot-cut then
3) Mix the caramel, the peanuts, the soya lecithin and the salt
flower to the robot-cut.
4) Set aside for the montage.
3. PEANUT STREUZEL CRISPY
Ingredients
To 1 040 g (gross weight & net weight)
180 g milk chocolate 40%
300 g peanut praline
380 g peanut streuzel
180 g feuillantine
Step
1) Melt the milk chocolate to 40°C and add the peanut praline
(at room temperature).
2) Add the peanut streuzel and the feuillantine.
3) Weigh and spread.
4. PEANUT PRALINE SPONGE
Ingredients
To 4 440 g: gross weight / 4 200 g: net weight
600 g butter
1 520 g peanut praline
680 g egg yolks
240 g flour T55
960 g egg whites
440 g saccharose
Step
1) In a beater with a paddle, emulsify and cream the butter,
the praline and the egg yolks.
2) Simultaneously, in a mixer, use the whisk attachment to whip
the egg whites with the saccharose to fluffy consistency.
3) Combine carefully the two mixtures then sprinkle in the
flour.
4) Spread on a 40 x 60 cm baking sheet.
5) Cook at 180°C for about 12 minutes.
5. ST-RÉMY® LIME MILK GANACHE
Ingredients
To 1 064 g: gross weight / 1 040 g: net weight
500 g cream (35% fat content)
Lime
460 g milk chocolate 40%
80 g St-Rémy® brandy 60%
4 g 200 Blooms gelatine powder
24 g water for gelatine
Step
1) In a saucepan, bring the cream to the boil.
2) Add lime zests and allow to infuse 20 minutes.
3) Pass through a very fine sieve and rectify the weight of cream
to 125 g.
4) Heat the cream, infuse at 80°C, add the softened gelatine
then pour over the milk chocolate and blend.
5) Add the St-Rémy® brandy, blend and cover.
6. SALT FLOWER BUTTER CARAMEL
Ingredients
To 1 792 g: gross weight / 1 600 g: net weight
640 g saccharose
500 g 82% fractionated butter
640 g cream (35% fat content)
Vanilla pod
8 g salt flower
Step
1) In a saucepan, make a dry caramel with saccharose.
2) When the caramel begins to foam, add the butter, then the
cream, the vanilla and the salt flower.
3) Continue cooking to 108°C.
4) Mix to emulsify.
5) Spread immediately.
7. ST-RÉMY® CHOCOLATE MOUSSE
Ingredients
To 4 368 g: gross weight / 4 200 g: net weight
905 g whole milk
292 g egg yolks
175,2 g saccharose
1 127 g 55% black chocolate (35% BDC)
116,8 g St-Rémy® brandy 60%
1 751,9 g cream (35% fat content)
Step
1) In a saucepan, bring the milk to the boil.
2) Mix the egg yolks and the saccharose.
3) Then cook like a custard sauce.
4) Pour on the chocolate, mix, add the St-Rémy®.
5) Add the whipped cream in the crémeux to 28-30°C.
6) Use to the montage in a Flip Pavoni® mould (3 pieces).
8. EXTRA BRUT BLACK MIRROR GLAZE
Ingredients
To 4 996 g: gross weight / 4 800 g: net weight
1 560 g saccharose
652 g water
1 152 g cream (35% flat content)
580 g glucose
432 g extra brut cacao powder
172 g inverted sugar
64 g 200 Blooms gelatine powder
384 g water for gelatine
Step
1) In a saucepan, cook the water, the saccharose and the
glucose to 120°C.
2) In a other saucepan, bring the cream and the inverted sugar
to the boil.
3) Add the cacao powder and the sugar cooked in 2 or 3 steps.
4) Add the softened gelatine.
5) Mix and pass through a very fine sieve.
6) Let cool to 28°C before use.
9. ASSEMBLY
Ingredients
No ingredients.
Step
Decoration : In the photo, the chocolate part positioned on the
entremets has a same shape of the mould.
