Peanut, caramel and Jade entremet

Peanut sponge cake

  • 150 g eggs
  • 50 g caster sugar
  • 190 g brown sugar
  • 1 g salt
  • 225 g salted peanuts
  • 210 g butter
  • 105 g weak flour
  • 6 g raising agent
  • 250 g egg white
  • 40 g sugar

Grind the peanuts with the flour and the raising agent. Using the hand held food processor, mix the butter with the caster sugar, brown sugar and salt. 
Add the eggs and the flours. Whisk the egg whites with the sigar and stir into the first mixture.

salted butter caramel

  • 420 g sugar
  • 84 g glucose syrup
  • 84 g salted butter
  • 420 g cream
  • 2 pod(s) vanilla

Caramelize the sugar. Add the glucose and cream, previously heated with the butter.
Cook the mixture at 110°C.

gelified caramel

  • 340 g base caramel
  • 40 g mineral water
  • 4 g gelatin leaves

Heat part of the caramel with the water and then add the previously soaked gelatin.
Mix with the remaining caramel. 

caramel mousse

  • 225 g base caramel
  • 9 g gelatin leaves
  • 900 g semi-whipped cream 45%

Heat the other part of the caramel and add the previously soaked gelatin. 
Mix the caramel with the sem-whipped cream. Place the mousse in the mould. 

chocolate mousse

  • 100 g milk
  • 130 g cream
  • 40 g sugar
  • 100 g egg yolks
  • 300 g Maragda
  • 480 g semi-whipped cream 45%

Maké a crème anglaise with milk, cream, sugar and egg yolks, at 85°C. Add the crème anglaise to the couverture and emulsifly with the food processor.
Semi-whip the cream and mix with the crème anglaise at 30°C.

Shiny milk chocolate couverture glaze

  • 250 g mineral water
  • 300 g sugar
  • 300 g glucose
  • 200 g condensed milk
  • 23 g gelatin leaves
  • 300 g Jade

Boil the water, sugar and glucose at 103°C. 
Add the soaked gelatin and the condensed milk.
Add the milk chocolate and blend in the food processor.

microwave sponge cake

  • 240 g whole egg(s)
  • 8 g egg yolks
  • 70 g sugar
  • 0.5 g salt
  • 25 g weak flour
  • 100 g Tobado

Mix together the egg, egg yolks, sugar, salt and flour in the Thermomix. Add the melted chocolate and mix with the food processor.
Spoon into the Thermomix bowl with 3 cuts, add 40g of mixture and cook for 40 or 50 seconds.


Assemble in two stages. First, place 1 centimetre of sponge into a 14 x 14 centimetre ring. Add the gelified caramel, the caramelised peanuts and the caramel mousse. 
Set aside in the freezer for 2 hours. Assemble in reverse order on a plastic sheet and a methacrylate sheet, in a 16 x 4.5 centimetre ring. 
Spoon out the chocolate mousse and carefully join the previously frozen interior. Press down with a sheet of plastic and another of methacrylate.
Set aside in the freezer for 2 hours. Glaze with the milk chocolate glaze and decorate with 2 ribbons of dark chocolate, one on side and another smaller one in the centre of the entremet.
Decorate with cocoa sponge cake, pipettes filled with caramel and a macaron.