Imported from YouTube

Peanut Trompe-l’œil

Name: Peanut Trompe-l’œil
Prep time: 90 min
Cook time: 40 min
Total time: 3360 min
Yield: 5 servings
Cuisine: French
Ingredients: 200 g Unsalted peanuts (For the praline); 120 g Sugar (For the praline); 60 g Peanut praline (For the crunch); 60 g Feuilletine wafers (For the crunch); 20 g White couverture chocolate (Melted, for the crunch); 110 g Sugar (For the caramel); 180 ml Heavy cream (For the caramel); 35 g Salted butter (Cold, for the caramel); Salted peanuts (1 handful, to place on the caramel); 160 g White couverture chocolate (For the whipped ganache); 300 ml Heavy cream (150 ml to heat with the praline and 150 ml cold to add afterward); 80 g Peanut praline (For the whipped ganache); 3 g Gelatin (Rehydrated in cold water); 200 g White couverture chocolate (For the glaze); 30 g Milk couverture chocolate (To give the glaze a light brown color); 200 g Cocoa butter (For the glaze); 50 g Powdered sugar (For the “salted” effect); 30 g Cornstarch (For the “salted” effect)

Recipe by Framboise et Vanille @framboise_et_vanille · YouTube

Imported by Layla Bouchard Talbot on SeeMeCook

Peanut-shaped confections made with a praline crunch, salted butter caramel, salted peanuts, and whipped praline ganache, all coated in crisp chocolate. The creator describes the flavor as reminiscent of a Snickers bar.

5 servings3360 minFrench

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Ingredients

200 g Unsalted peanuts (For the praline)
120 g Sugar (For the praline)
60 g Peanut praline (For the crunch)
60 g Feuilletine wafers (For the crunch)
20 g White couverture chocolate (Melted, for the crunch)
110 g Sugar (For the caramel)
180 ml Heavy cream (For the caramel)
35 g Salted butter (Cold, for the caramel)
Salted peanuts (1 handful, to place on the caramel)
160 g White couverture chocolate (For the whipped ganache)
300 ml Heavy cream (150 ml to heat with the praline and 150 ml cold to add afterward)
80 g Peanut praline (For the whipped ganache)
3 g Gelatin (Rehydrated in cold water)
200 g White couverture chocolate (For the glaze)
30 g Milk couverture chocolate (To give the glaze a light brown color)
200 g Cocoa butter (For the glaze)
50 g Powdered sugar (For the “salted” effect)
30 g Cornstarch (For the “salted” effect)

Steps

1
Allow one night of resting time for the whipped ganache, then another night of resting after assembly; glaze the following day. Begin preparing the praline two days before serving.
2
For the praline, spread the unsalted peanuts on parchment paper. Optional: roast them in the oven for 10 minutes at 160 °C for an even better flavor.
3
Melt the praline sugar in a saucepan over medium heat until it becomes caramel.
4
Pour the caramel over the peanuts and let it harden.
5
Carefully break up the hardened mixture and blend it. Stop the blender every two minutes to check the texture; continue until you obtain a smooth, homogeneous praline, then set aside.
6
For the crunch, mix the praline, feuilletine wafers, and melted white chocolate in a bowl.
7
Place the equivalent of 1 tbsp of the crunch in the bottom of each mold cavity and press it down with a spoon. Set aside while preparing the caramel.
8
For the salted butter caramel, pour the sugar into a saucepan and heat over medium heat until golden.
9
Meanwhile, heat the cream in another saucepan.
10
Carefully pour the hot cream into the caramel, taking care to avoid splashes.
11
Stir with a spatula over low heat for 2 minutes.
12
Remove from the heat, add the cold butter, and stir until the mixture is homogeneous.
13
Pour approximately 2 tbsp of lukewarm caramel over the crunch, add salted peanuts, then place in the freezer.
14
For the ganache, chop the white chocolate into pieces in a large bowl. Rehydrate the gelatin sheet in a container of cold water.
15
Pour 150 ml of cream and the praline into a saucepan. Heat over medium heat, stirring; as soon as the mixture begins to boil, remove it from the heat.
16
Squeeze out the rehydrated gelatin by hand and incorporate it into the hot mixture.
17
Pour the hot mixture over the white chocolate. Let it stand for 1 minute, then stir.
18
Add the remaining 150 ml of cold cream. If any pieces remain, strain the mixture through a fine-mesh sieve or use an immersion blender.
19
Cover with plastic wrap directly touching the surface and let rest overnight in the refrigerator.
20
The next day, whip the ganache with an electric mixer as you would whipped cream.
21
Unmold the crunch and caramel. The creator returned them to the freezer without the silicone mold after washing it for assembly.
22
Fill each mold cavity halfway with the whipped ganache.
23
Add the crunch, caramel, and peanuts, then cover with ganache.
24
Smooth with a spatula and let rest overnight in the refrigerator.
25
On the day of glazing, unmold the pieces and shape them into peanuts with a knife: cut off the ends and hollow out the center. You can hold them with paper towels to avoid direct contact with your hands and the risk of melting them.
26
Shape the pieces one at a time and return each one to a mold cavity in the freezer once finished. Let them firm up in the freezer for approximately 2 hours.
27
Melt the white chocolate, milk chocolate, and cocoa butter in a double boiler.
28
Using a thermometer, check that the glaze has cooled to 30 °C.
29
Insert a wooden skewer into the center of the underside of each piece, then carefully dip it into the glaze.
30
Let the glaze set, carefully remove the skewers, and place the pieces on parchment paper.
31
Mix the powdered sugar and cornstarch. Once all the pieces are coated, sprinkle the mixture over the peanuts, then brush off the excess to create a lovely salted effect.

Notes

The recipe calls for one night of resting for the ganache, one night after assembly, and approximately 2 hours of freezing after shaping. The total time is estimated by including the resting periods; the website displays zero durations. The recipe does not specify the number of pieces produced or the exact quantity of salted peanuts (1 handful).