Week 198: Chocolate peanut caramel

Sometimes it takes me forever to realise an idea in my head, or a recipe I read somewhere. Other times, I get to it almost immediately.

This is definitely one of the few recipes that I got to almost immediately. I saw this on the So Goood magazine, and I guess I was intrigued by the peanut caramel.

For some reason, I was having serious bad luck with the roasted peanuts and ended up chucking half of the peanuts as they were burnt! But, the caramel turned out to be delicious! And I love the corn flakes and Rice Krispie base as well.

In fact, I thought every component tasted pretty good but the chocolate mousse layer did not set as well as I hoped, despite spending almost a week in the freezer. Pity. Still, what it lacked in looks, it has more than made up for in taste. Maybe if I add some gelatine to the mousse next time… 🤔

Makes 8 portions

For the chocolate daquoise

100g almond flour

90g + 30g sugar

8g plain flour

8g cocoa powder

120g whites

1) Toast almond flour in oven preheated to 160°C for 10 minutes, stirring every 3 minutes. Allow to cool to room temperature.

2) Preheat oven to 160°C and line a 9″ x 13″ baking tray with parchment.

3) Whisk 30g sugar, roasted almond flour, plain flour and cocoa powder together.

4) Whisk egg whites and remaining sugar until stiff peaks form.

5) Add the dry ingredients to the meringue in 3 additions, sifting the dry ingredients into the meringue and gently folding it in each time.

6) Bake in preheated oven for 30 minutes.

7) Immediately, cut the required shapes from the daquoise sheet, then allow the cut daquoise to cool in the oven. There are more than half of the daquoise left after cutting out 8 ovals.

For the peanut butter

100g chopped peanuts

10g sugar

2g salt

5g peanut oil

1) Toast peanuts at 160°C for 15 minutes or until golden brown. Allow to cool.

2) Add roasted peanuts, sugar and salt to a grinder and grind until oil has been released from the nuts.

3) Add the peanut oil and continue to grind until peanut butter is smooth. This recipe makes just slightly over 100g of peanut butter.

For the peanut caramel

90g granulated sugar

80g cream

8g glucose

50g peanut butter

1) Make a light dry caramel with the sugar.

2) Add the warmed cream and glucose to the caramel.

3) When caramel has cooled to 55°C, stir in peanut butter.

4) Allow the peanut caramel to continue to cool until room temperature.

5) Spread a generous layer of peanut caramel on top of each cut out daquoise. Allow to set in the freezer. There is approximately 90g of peanut caramel left.

For the whipped ganache

88g + 225g heavy cream

10g invert sugar

10g glucose

120g milk chocolate couverture

1) Melt chocolate to 45°C over a water bath.

2) Bring 88g of heavy cream, invert sugar, and glucose to 50°C.

3) Emulsify warm cream mixture with melted chocolate using a hand blender.

4) Add the remaining cold cream and continue blending until homogenous.

5) Cover with cling wrap and allow to chill in refrigerator for 12 hours.

6) Before using, whisk on high speed until stiff peaks form.

7) Fill approximately 43g of whipped ganache in the cavity of Silikomart Pillow mold, then place the prepared daquoise, caramel side down into the mould. Press to level and remove any additional whipped ganache.

8) Allow to set in the freezer overnight. There is approximately 180g of whipped ganache left.

For the chocolate cornflake nests

50g dark chocolate couverture

35g milk chocolate couverture

22g cocoa butter

22g coconut oil

60g corn flake

35g rice crispies (crushed to a powder)

1g maldon salt

1g vanilla powder

1) Melt chocolates, cocoa butter, and coconut oil to 45°C over a water bath.

2) Stir in corn flake, rice crispies, salt and vanilla powder.

3) Pack 25G per mould, freeze.

4) Remove frozen portions from freezer, glaze with your favourite white chocolate mirror glaze and place each portion on a cornflake nest.


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