Recipe of the month

CHOCOLATE CRACKLE-PEANUT (LE CHAI)

CRACKLE CRUNCH

• Couverture Manjari 64% (Valrhona) 290 g
• Almond hazelnut praline 60% 165 g
• Éclat d’or (Valrhona) 170 g
• Corn-flakes 125 g
• Puffed rice (no added sugar) 80 g
• Cacao nibs 80 g

Melt chocolate, add remaining elements and line into 7 cm dough cutters.

GUANAJA CHOCOLATE MOUSSE

• Full cream milk 385 g
• Invert sugar 20 g
• Glucose 20 g
• Egg yolks 80 g
• Couverture Guanaja 70% (Valrhona) 250 g
• Cream 35% fat, whipped 600 g

Boil milk with invert sugar and glucose. Pour onto yolks before pouring back into saucepan and cooking a crème anglaise (82°C). Pour onto couverture and emulsify with hand blender. Fold in whipped cream and pour into lunch cupcake moulds at 6 cm diameter.

COCOA “FLEUR DE SEL” STREUSEL

• Flour T55 400 g
• Caster sugar 440 g
• Almond powder 280 g
• Cocoa powder 200 g
• Butter 440 g

Sift powders together. Mix together with cubed butter. Roll out and cut 6 cm diameter discs. Bake between two perforated silicon mats at 175°C for 7-8 minutes.

PEANUT CARAMEL

• Caster sugar 50 g
• Acacia honey 75 g
• Cream 35% fat 100 g
• Salt "fleur de sel" from Guérande 2 g
• Full cream milk 25 g
• Butter 35 g
• Peanut paste 100 g

Cook a caramel with sugar and honey. Deglaze cream and boil again. Add salt, milk, butter and peanut paste before blending. Glaze when serving.

TANARIVA CHOCOLATE CHANTILLY

• Cream 35% fat 450 g
• Glucose 30 g
• Invert sugar 30 g
• Couverture Tanariva lait 33% (Valrhona) 700 g
• Cream 35% fat 1,200 g

Boil cream with glucose and invert sugar. Pour onto chopped chocolate and emulsify with hand blender. Add cream and blend again. Refrigerate at 4°C before whipping before use. Pipe a dot on top to stick chocolate decoration.

GIANDUJA GLAZE

• Cream 35% fat 700 g
• 30°baume syrup 160 g
• Glucose 120 g
• Couverture Guanaja 70% (Valrhona) 300 g
• Milk chocolate Gianduja 750 g
• Grapeseed oil 100 g
• Red colouring as nec.

Boil cream with syrup and glucose. Pour onto couverture and gianduja. Emulsify with hand blender, add oil and colouring.

DECORATION

• Salted peanuts 2 g
• Couverture Satilia 62% (Valrhona) 15 g
• Cocoa powder 1 g

Remove a hole in the center of the mousse with a melon baller. Fill hole with peanut caramel. Glaze with glaze and place onto cacao "fleur de sel" streusel and place crackle crunch. Pipe milk chocolate Chantilly on top and finish with chocolate decoration sprinkled with cocoa powder and place salted peanuts.