Peanut, Pecan & Caramel Petit Gateaux

Posted by Mark McDonald on
Peanut, Pecan & Caramel Petit Gateaux

 

Peanut Shortbread

  • 155g unsalted butter, softened
  • 95g icing sugar
  • 32.5g ground peanuts
  • 2.5g salt
  • 1 Heilala vanilla bean
  • 50g whole eggs
  • 250g plain flour
  1. In the bowl of a stand mixer fitted with paddle attachment, mix the soft butter with the icing sugar and ground peanuts.
  2. Add the salt, vanilla and the eggs and continue mixing.
  3. Add the flour and mix until just combined.
  4. Remove from the mixer and press it into a flat square. Cover with plastic wrap and keep in the fridge to chill.
  5. Roll the dough out to 3 mm thickness and line the tart ring with the pastry.
  6. Line the tart with baking paper or plastic wrap and fill it with baking beads or uncooked rice.
  7. Bake at 170°C for 10-12minutes.
  8. Remove the lining and continue to cook for 4-6 minutes.

Sugar Coated Pecans

  • 80ml water
  • 110g caster sugar
  • 105g pecans, roughly chopped
  1. Boil the sugar and water together in a saucepan.
  2. Add in the pecans and continue to boil for a further 3 minutes.
  3. Strain off the excess syrup and place the pecans on a lined tray.
  4. Roast in the oven for approximately 20 minutes at 160°C until dry and crispy.

Pecan Dacquoise

  • 180g pecan meal
  • 56g icing sugar
  • 56g plain flour
  • 214g egg whites
  • 214g inverted sugar
  1. Toast the pecan meal at 160°C for 13 minutes.
  2. Blitz the plain flour, icing sugar and pecan meal together in a food processor.
  3. Whip the egg whites with the inverted sugar in the bowl of a stand mixer fitted with a whisk attachment.
  4. Fold the powders through the meringue.
  5. Spread into a three quarter size Flexipan and bake at 170°C for 10-12 minutes.
  6. Allow to cool then remove from the Flexipan onto a sheet of baking paper. Set aside.

Caramel Filling

  • 175g caster sugar
  • 75g fresh cream 35% fat
  • 125g unsalted butter
  • 75g liquid glucose
  1. Melt the dry sugar in a saucepan until you achieve a light caramel.
  2. Carefully add the hot cream on a low heat.
  3. Remove from the heat and add the butter, a piece at a time. Whisk by hand to fully combine the butter.
  4. Mix in the glucose and set aside.

Cinnamon Crumble

  • 140g unsalted butter
  • 63g raw sugar
  • 163g plain flour
  • 1.5g salt
  • 2.5g cinnamon
  1. Place the butter and the raw sugar in the bowl of a stand mixer fitted with a paddle attachment and mix until smooth.
  2. Add in the dry ingredients and mix to bring it to a dough consistency.
  3. Bake at 160°C for 20 minutes.

Crunch

  1. Melt the chocolate, praline paste and pure hazelnut paste together to 45°C.
  2. Pour onto a stone surface and work on the surface with a scraper to crystallise until it cools to 27°C.
  3. Mix through the crumble.
  4. Spread onto the dacquoise.
  5. Leave to set before cutting to the desired size.

Chocolate Mousse

  1. Soak the gelatine in a bowl of cold water.
  2. Whisk the egg yolks and sugar by hand in a bowl.
  3. Boil the milk then remove from the heat and add into the beaten egg yolk mixture.
  4. Return the mixture to the saucepan and place on the heat. Cook on a low heat and stir continuously until the mixture reaches 80°C.
  5. Remove from the heat and strain over the chocolate. Whisk until the chocolate has melted.
  6. Add the salt and leave to cool.
  7. Semi-whip the cream until soft peaks form.
  8. Fold the semi-whipped cream into the chocolate mixture until combined.

Gourmet Glaze

  1. Melt the chocolate in the microwave and mix through the grapeseed oil.
  2. Add the finely chopped almonds.
  3. Heat to 34-35°C.

Caramel Chocolate Chantilly Cream

  1. Boil the cream (A) and glucose together in a saucepan.
  2. Pour the hot mixture over the chocolate and add the cream (B).
  3. Chill overnight before whipping.

Caramelised Almonds

  • 135g caster sugar
  • 100g water
  • 200g slivered almonds
  1. Bring the water and sugar to the boil and remove from the heat.
  2. Place the almonds on a tray lined with a silicon baking mat and drizzle some of the syrup over the almonds.
  3. Bake at 160°C for 15-20 minutes until golden, turning the nuts frequently.

Assembly

  1. Pour the mousse halfway into the mould (ref: Silikomart PX4353).
  2. Drizzle some of the caramel filling on top of the mousse.
  3. Sprinkle in some of the caramelised nuts followed by another layer of mousse.
  4. Place the dacquoise with the crunch on top and freeze.
  5. Once frozen, unmould the petit gateaux.
  6. Insert 2 toothpicks in the base of the petit gateaux and gently dip it into the glaze.
  7. Turn the petit gateaux on an angle and allow the glaze to drip before carefully setting on a display plate.

Recipe by Kirsten Tibballs, Savour Chocolate & Patisserie School Melbourne, for the smooth Festival of Chocolate.


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