I have been wanting to glaze a savarin shaped entremet for the longest time and I was quite pleased at how my first attempt turned out. However, I learnt that this required quite a good quantity of two-toned glaze. Also, it is of utmost importance to have a smooth surface (mine needs more work). And, this is easier to unmold than I initially thought.
For the peanut caramel
75g granulated sugar
105g heavy cream
Pinch of salt
27g unsalted butter
60g toasted, chopped peanuts
1) Cook the sugar and glucose to a golden amber colour.
2) Add the heavy cream and salt and stir to incorporate.
3) Remove from heat and stir in the butter and chopped peanuts. Use immediately.
For the peanut butter mousse
115g cream cheese
125g peanut butter
1/2 tsp pure vanilla extract
60g icing sugar
160g heavy cream, whipped
1) In a stand mixer, fitted with the paddle attachment, beat the cream cheese, peanut butter, vanilla extract and icing sugar until smooth and fluffy.
2) Gently fold the whipped cream into the peanut butter mixture. Use immediately.
120g blueberry compote
1 portion brownie, baked in a 6″ round tin with 8 cm ring in the middle (shaped like a doughnut)
200g coffee glaze
1) Spread the peanut caramel onto the baked brownie and allow to set in the freezer.
2) Pour the milk chocolate mousse into the savarin mold. Spread evenly.
3) Gently pour the peanut butter mousse over the milk chocolate mousse.
4) Arrange the blueberry compote in the middle of the peanut butter mousse.
5) Remove brownie from freezer and place it, peanut caramel side down into the savarin mold. Press gently to level.
6) Allow to set in the freezer overnight.
7) The next day, prepare the glaze by heating each glaze separately then pour the chocolate glaze into the coffee glaze.
8) Remove the frozen entremet from the silicon mold and glaze it by pouring the glaze across the “doughnut” rounds.