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Recipe Step by Step
01
Caraïbe Caramel & Fleur De Sel Cream Mix
250g Caster sugar
90g ABSOLU CRISTAL NAPPAGE NEUTRE
490g UHT cream 35%
30g Glucose
240g CARAIBE 66%
2g Fleur de sel
Use the sugar to make a dry caramel, then deglaze it with the cream, salt and hot glucose. Let the temperature fall to 165-180°F (75-80°C), then gradually pour the mixture onto the melted chocolate and use a spatula to create an emulsion. Immediately mix using an electric mixer to make a perfect emulsion. At 105°F (40°C), add the liquid butter and mix in the electric mixer again. Leave to stiffen in the refrigerator.
02
Peanut & Caramel Frosting
130g UHT cream 35%
67g Glucose DE 38/40
7g Powdered gelatin - 220 Bloom
35g Water for the gelatin
45g Caster sugar
270g PATE DE CACAHUETE 70% 5KG
400g ABSOLU CRISTAL NAPPAGE NEUTRE
45g water
Heat the cream with the glucose and the rehydrated gelatin. Use the sugar to make a caramel, then deglaze with the cream. Gradually pour the results onto the peanut paste. Immediately mix using an electric mixer to make a perfect emulsion. Finish off by adding the Absolu Cristal, which you have heated in advance with the water until it starts to simmer. Mix in the electric mixer again. Use at 85-105°F (30-40°C).
03
Candied Peanuts
150g Salted peanuts
75g Caster sugar
25g Water
1g Fleur de sel
Cook the sugar and water at 240°F (115°C). Add the peanuts and fleur de sel to the sugar syrup. Break the mixture up into pieces and leave to chill on a tray.
04
Éclat D’Or & Fleur De Sel Peanut Paste Crunch
220g PATE DE CACAHUETE 70% 5KG
170g BAHIBE LACTEE 46%
330g ECLAT D'OR
4g Fleur de sel
Mix together the melted chocolate, peanut paste, Éclat D’Or and Fleur de Sel.
05
Caraïbe Spray Mix
350g CARAIBE 66%
50g BEURRE DE CACAO
Melt the ingredients together. Use the mixture at 105-115°F (40-45°C) so it sprays effectively.
06
Crème Anglaise
160g UHT cream 35%
160g Whole UHT milk
60g Egg yolks
30g Caster sugar
Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.
07
Bahibé Crème Anglaise-Style Mousse
370g Crème anglaise
640g BAHIBE LACTEE 46%
550g UHT cream 35%
If necessary, add rehydrated gelatin to the warm, strained crème anglaise. Slowly pour over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.
Assembly and finishing
Prepare the cream mix, frosting and candied peanuts. Make the peanut paste crunch and spread 120g into each 14cm-diameter ring.
Use a piping bag with an 8mm-diameter nozzle to pipe 120g of cream mix in a spiral shape onto the cream mix. Follow this with 12g of peanut paste onto the
cream mix. Randomly pipe 375g of cream mix onto a 40 x 40cm sheet of confectionery dipping paper, then put another sheet on top and press down lightly.
Freeze. Cut 14cm-diameter rings out of the cream mix and give them a velvety finish using the spray gun mixture.
Turn out the inserts, then make the mousse. Pour 260g into each ring, then place the insert in the center – Remember, you are assembling your dessert upside
down. Freeze. Turn out then ice your desserts. Put a disk of cream mix in place. Decorate your desserts (see photo) with a few candied peanuts and a logo.