recipe
Peanut-chocolate finger
Angelo Musa
Recipe in 9 steps
Biscuit
1| Eggs | 200 g | 22.1 % |
| Egg yolks | 93 g | 10.2 % |
| Caster sugar | 52 g | 5.7 % |
| Inverted sugar | 80 g | 8.8 % |
| Powdered cocoa | 32 g | 3.5 % |
| T55 flour | 92 g | 10.1 % |
| Dark chocolate CARUPANO 62% | 85 g | 9.4 % |
| Butter | 152 g | 16.8 % |
| Peanut oil | 18 g | 1.9 % |
| Roasted peanuts | 100 g | 11.0 % |
| Total | 904g | 100% |
Peanut praliné
2| Water | 120 g | 8.7 % |
| Caster sugar | 500 g | 36.4 % |
| Peanuts | 750 g | 54.7 % |
| Vanilla pod 1 piece | - | 0.0 % |
| Total | 1370g | 100% |
Cocoa streusel
3| T55 flour | 70 g | 20.7 % |
| Powdered cocoa | 11 g | 3.2 % |
| Powdered grilled raw almonds | 85 g | 25.1 % |
| Brown sugar | 85 g | 25.1 % |
| Butter | 85 g | 25.1 % |
| Salt | 1,2 g | 0.2 % |
| Baking soda | 1,2 g | 0.2 % |
| Total | 338g | 100% |
Peanut-chocolate crisp
4| Dark chocolate CARUPANO 62% | 55 g | 12.0 % |
| Butter | 30 g | 6.5 % |
| Peanut praliné | 83 g | 18.2 % |
| Cocoa streusel | 260 g | 57.0 % |
| Feuillantine | 27 g | 5.9 % |
| Fleur de sel | 1,2 g | 0.2 % |
| Total | 456g | 100% |
Gelatin preparation
5| Powdered gelatin | 100 g | 14.2 % |
| Cold water | 600 g | 85.7 % |
| Total | 700g | 100% |
Caramel
6| Liquid cream | 370 g | 35.3 % |
| Vanilla pods 1.5 pieces | - | 0.0 % |
| Glucose | 250 g | 23.9 % |
| Caster sugar | 250 g | 23.9 % |
| Gelatin preparation | 50 g | 4.7 % |
| Butter | 123 g | 11.7 % |
| Fine salt | 3 g | 0.2 % |
| Total | 1046g | 100% |
Peanut cream
7| Liquid cream | 430 g | 55.8 % |
| Milk chocolate DIVO 40% | 165 g | 21.4 % |
| Dark chocolate CARUPANO 62% | 75 g | 9.7 % |
| Peanut butter | 65 g | 8.4 % |
| Peanut praliné | 35 g | 4.5 % |
| Total | 770g | 100% |
Gourmet peanut glazing
8| Crushed roasted peanuts | 150 g | 21.1 % |
| Milk chocolate DIVO 40% | 500 g | 70.4 % |
| Grapeseed oil | 60 g | 8.4 % |
| Total | 710g | 100% |
Peanut chantilly
9| Hot liquid cream (1) | 250 g | 39.6 % |
| Gelatin mass | 30 g | 4.7 % |
| Peanut praliné | 35 g | 5.5 % |
| Peanut butter | 65 g | 10.3 % |
| Cold liquid cream (1) | 250 g | 39.6 % |
| Total | 630g | 100% |
Final assembly
When the biscuit is cooked, set the crisp on top of it while it is still warm.
Press down slightly, leave to cool, then place in the refrigerator.
Once cooled, remove the frame, flip over, and reposition the frame.
Pour the caramel heated to 70°C, making sure to spread it as evenly as possible over the whole surface, and freeze.
Spread the cream heated to 50°C over the caramel.
Let it reach room temperature before freez-ing.
Remove the frame and cut into small rectangular-shaped cakes.
Coat with the gourmet glazing heat-ed to 35°C without covering the top.
Use a saint-honoré piping bag to pipe a ribbon of chantilly, then finish off with a few peanuts and a drop of praliné.
Add a dark chocolate decoration and a gold leaf.