A flavour-packed bite that’s anything but ordinary! This dreamy creation brings together bold peanut, creamy vanilla, and a whisper of fleur de sel for the perfect balance of sweet and salty. A peanut crunch and biscuit are topped with deliciously light caramel and meringue creams, blended with Prova Gourmet's intensely flavourful vanilla caviar. Complete with a vanilla glaze and peanut decor for a truly delectable treat.
Peanut crunch
Ingredients153g feuilletine 75g caramelised peanuts 150g peanuts 1g fleur de sel 85g blonde chocolate | MethodChop the caramelised peanuts and roasted peanuts. Melt the chocolate. Mix everything together. Weigh out 15g per 5cm of baking mat. |
Peanut biscuits
Ingredients74g ground almonds 57g flour T55 91g unsalted butter 17g grapeseed oil 46g egg yolks 23g egg 17g whole milk 57g egg whites | MethodCombine the softened butter, oil and peanut paste. At the same time, mix the dry ingredients with all of the liquid ingredients and lastly, add in the mixture of fat.Whisk the egg whites with the sugar, then gently add into the previous mixture. Weigh out 15g onto a 5cm baking mat. Bake at 170°C for 20 minutes. |
Caramel cream
Ingredients85g Sucranna caster sugar (1) 250g whole milk 1g Prova Gourmet, Caviani, vanilla caviar 48g egg yolks 10g Sucranna caster sugar (2) 23g Cornflour maize corn starch 125g unsalted butter 2g fleur de sel 13g Sosa gelatine | MethodCook the sugar (1) until you obtain a caramel.Split the vanilla bean and scrape the seeds out. Infuse the milk with the vanilla, bring to the boil and use to stop the cooking process of the caramel. Next, make a crème pâtissière. Off the heat, add the hydrated gelatine. Then add the cold cubed butter and the fleur de sel. |
Meringue cream
Ingredients110g egg whites 30g water 98g Sosa gelatine 700 whipping cream 35% | MethodHeat the sugar and water to 120°C, pour onto the egg whites, and make a meringue.Then, add the melted gelatine. At the same time, whip the cream with the vanilla until fluffy (soft). Once the meringue reaches 50°C, add the whipped cream. |
Vanilla white glaze
Ingredients143g water 190g whipping cream 35% 284g Belcolade Cacao-Trace white chocolate 133g Sosa gelatine | MethodBoil the water, sugar and glucose. Add the hydrated gelatine and, once melted, blend with the chocolate to an emulsion. Lastly, add the cold cream and Caviani. |
Peanut decor
Ingredients10g peanuts 10g caramelised peanuts | MethodHeat the glaze to 30°C.Blend without incorporating air, then glaze the entremets desserts. Chop the peanuts and caramelised peanuts in half. Arrange randomly on the entremets. |
Recipe courtesy of Prova Gourmet
