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Duo of peanotti with peanut praliné

This recipe from top pastry chef Frank Haasnoot consists of a peanut praline, milk chocolate cremeux, dark chocolate biscuit, chocolate crumble, banana confit, and a mascarpone peanut cream.

Ingredients

312groasted salted peanuts
1Vanilla bean
187gSugar

145gMilk
198gmilk chocolate 43%
48gSugar
145gDebic whipping cream without sugar
64gEgg yolk

61gcocoa mass (Grand Caraque)
158gSugar
127gEgg yolk
261gmarzipan 50%
91gEggs
61gFlour
61gButter
152gEgg white
30gcocoa powder (Extra Brut)

124gButter
12gcocoa powder (Extra Brut)
112gFlour
124gAlmond powder
2gSalt

31gBrown sugar
1gPectin NH
318gripe bananas
1gascorbic acid
31gLemon juice

100gpeanut praline (see recipe)
1000gDebic Cream + Mascarpone

Preparation

  1. Caramelize the sugar and add the vanilla bean and peanuts.
  2. Spread out on a silicone mat and let cool. Remove the vanilla bean.
  3. Blend everything into a fine praline in the blender.

  1. Heat the Debic whipping cream together with the milk.
  2. Mix the sugar with the eggs.
  3. Combine both and cook like an anglaise to 84°C.
  4. Add the chocolate.
  5. Blend with a hand blender until smooth and creamy.

  1. Melt the butter with the cocoa mass.
  2. Blend the marzipan with the sugar (1) until smooth.
  3. Gradually add the eggs and egg yolk. Make sure no lumps form.
  4. Then switch from the paddle attachment to a whisk.
  5. Whip the egg whites with the sugar (2) to stiff peaks and fold into the egg mixture.
  6. Fold in the sifted flour and cocoa powder in 3 additions.
  7. Finally, fold in the mixture of melted butter and cocoa mass.

  1. Mix the butter, salt, and almond powder until smooth.
  2. Then mix in the sifted flour and cocoa powder.
  3. Stop when it becomes crumbly.

  1. Blend the bananas with the ascorbic acid and lemon juice.
  2. Mix the brown sugar with the pectin.
  3. Pour a little of the banana puree over the sugar mixture and mix.
  4. Heat the remaining banana puree and then mix in the sugar mixture.
  5. Bring the whole to a boil, let it boil for 1 minute, and then divide into the molds.

  1. Whip the Debic Cream + Mascarpone until light and airy and fold in the peanut praline.

  1. Mold a thin layer of chocolate (10 grams) in the Chocolate World FH oval molds.
  2. Arrange two halves of roasted peanuts inside.
  3. Fill halfway with the chocolate cremeux (20 grams).
  4. Distribute the banana confit over the molds and smooth out. Place in the freezer. Demold and stick the two halves together. Place back in the freezer.
  5. Place five chocolate shapes on the chocolate crumble, mixed with dark chocolate, and spray with a neutral glaze (with 20% extra water and 5% dark chocolate).
  6. Then place the chocolate biscuit on top and pipe the whipped mascarpone cream on it. Use a warm tube to create a groove in which the peanut praline can be distributed.
  7. Finish with a few half peanuts.