The art of pastry lies in the ability to create edible works of art, combining aesthetics and exquisite flavors. The peanut caramel dessert, one of my personal creations, is a perfect example of this alchemy. This dessert, both light and delicious, has won the hearts of all those who have tasted it. Its refined composition – a success biscuit, a peanut praline crisp, a caramel cream, and a vanilla whipped ganache – makes it a symphony of textures and tastes.
The preparation of this dessert is a true culinary journey, an adventure that begins a few days before tasting. The secret of its success lies in patience and precision. Two days before serving, the caramel cream and vanilla ganache are prepared, capturing the essence of caramel and the sweetness of vanilla. The following day, it is the turn of the success biscuit and the peanut praline to be made, bringing their unique texture and irresistible taste.
Each layer of the dessert is a world in itself. The creamy caramel, with its silky texture and rich taste, forms the perfect base. The light and airy vanilla whipped ganache harmoniously completes the whole. The success biscuit, with its delicate notes of almond and hazelnut, brings a touch of finesse. And the crunchy peanut praline, with its bold taste and crunchy texture, completes the sublime dessert.
On D-Day, the final assembly is a key moment: each layer is carefully superimposed, forming a coherent and elegant whole. The decoration, simple but sophisticated, highlights the textures and flavors of the dessert. Let yourself be tempted by this creation, a true ballet of flavors where caramel, vanilla, and peanuts play the stars.
For a dessert of 18cm in diameter
Ingredients :
For the creamy caramel (D-2):
2g gelatin
120g of liquid cream
60g of milk
1/4 vanilla pod
45g sugar
45g egg yolks
For the vanilla whipped ganache (D-2):
380g of whipping cream
3g gelatin
1 vanilla pod
80g white chocolate
For the success biscuit (D-1):
100g egg whites
80g sugar
25g almond powder
25g hazelnut powder
50g icing sugar
For the crunchy peanut praline (D-1):
100g unsalted peanuts
75g sugar
15g of water
1 pinch of fleur de sel
50g of gavottes
25g white chocolate
Preparation :
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