125 g water
125 g milk
112 g dry butter 82%
5 g sugar
5 g salt
137 g flour T55
275 g eggs
Total weight: 784 g
Step
1) Boil milk, water, sugar, salt and butter.
2) From the heat, add flour and well mix. Return to the heat and
mix until forming a homogeneous and smooth paste.
3) Gradually add eggs by using the flat beater.
4) Pipe the paste in the shape of puff with a diameter of 2 cm
on a metal grill, bake in a oven at 180°C.
2. CRUSTY PASTE (CRAQUELIN)
Ingredients
37 g dry butter 82%
47 g flour T55
47 g brown sugar
Total weight: 131 g
Step
1) Mix all the ingredients together.
2) Spread to 2 mm in thickness, cut into discs of 4 cm in
diameter with a cutting shape.
3. ILES DU VENT® PASTRY CREAM
Ingredients
450 g milk
50 g double cream
1 vanilla pod
75 g brown sugar
100 g egg yolks
40 g corn starch
50 g dry butter 82%
21 g Iles du Vent® rum 54%
Total weight: 786 g
Step
1) Heat milk with vanilla seeds.
2) Mix sugar, corn starch, cream and egg yolks.
3) Incorporate half of the milk and mix.
4) Add remaining milk, mix and boil.
5) From the heat, add butter.
6) Pour in a container, cover with clingfilm and let cool. Store at
4°C.
7) Sieve, then add Iles du Vent® rum before use.
4. MASCARPONE LIGHT CREAM
Ingredients
300 g double cream
30 g saccharose
3 g gelatin powder 200 blooms
16 g water
1 vanilla pod
50 g mascarpone (41.5% fat)
6 g Iles du Vent® rum 54%
Total weight: 405 g
Step
1) Mix gelatin powder and water.
2) Boil to 80°C ¼ of the cream, saccharose and vanilla together.
3) Incorporate the melted gelatin.
4) Sieve this preparation on the mascarpone, then mix.
4) Add remaining cream, then mix again.
5) Add Iles du Vent® rum. Store for a night.
6) Whip the cream before use.
5. CARAMELIZED PEANUTS
Ingredients
200 g sugar
80 g water
300 g roasted peanuts
Total weight: 580 g
Step
Bring sugar and water to 114/116°C, then add peanuts.
6. PEANUT PRALINE
Ingredients
130 g caramelized peanuts
1 g salt flower
65 g peanut paste
Total weight: 196 g
Step
1) Mix salt flower and caramelized peanuts.
2) Add peanut paste. Mix again.
3) Store to 4°C.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
1) Drill at the top of puffs with a small fluted tip.
2) Fill generously the inside of puffs with Iles du Vent® pastry
cream.
3) Fill the puff center with peanut praline.
4) Remove excess cream on the puffs.
5) Pipe with mascarpone light cream to a depth of 2 puffs: a puff
then a second smaller puff.
6) With a small Parisian spoon, dig the cream.
7) Pipe peanut praline on the hollow.
8) Decorate with caramelized peanuts pieces.
