An original recipe by Derek Poirier, L'École Valrhona Pastry Chef - Western USA
247 g egg whites
91 g caster sugar
10 g egg white powder
175 g icing sugar
150 g almond meal
52 g cake flour
90 g salted peanuts- chopped
795 g/24x34cm tray
Sift the flour with the almond meal and icing sugar.
Combine the egg white powder with the caster sugar. Whip the egg whites on second speed adding the caster sugar mixture slowly in order to get a smooth textured meringue.
Fold the sifted dry ingredients delicately into the meringue followed by the chopped peanuts.
Spread on trays and bake at 374°F (190°C) in convection oven for about 11 minutes or at 392°F (200°C) in deck oven.
150 g sugar
2.5 g Pectin NH
125 g butter
50 g glucose
10 g water
QS salted Peanuts
Chop nuts to a uniform size.
Place all of the other ingredients in a pot to melt and bring to a boil. Once it comes together add the nuts and place onto a silpat.
Place in a refrigerator before baking.
Bake at 356/374°F(180/190°C)
450 g apricot puree
75 g glucose
105 g sugar
12 g pectin NH
20 g lemon juice
Mix the sugar and pectin together, heat the apricot puree, then add the glucose and bring to a boil.
Finish with the lemon juice.
Pour into assorted sized demi-sphere silicone molds.
355 g Crème anglaise
660 g VALRHONA CARAMELIA
5 g Gelatin
530 g Whipping cream 35%
Soak the gelatin in a large volume of water.
Melt the gelatin in the hot crème anglaise and then create a proper emulsion with the melted chocolate by adding the crème anglaise a small amount at a time.
Finish with a hand blender to perfect texture.
At a temperature of 104°F/113°F (40/45°C) add the lightly whipped cream.
150 g Whipping cream 35%
150 g Whole milk
60 g Egg yolks
30 g Sugar
Bring the cream and milk to a boil, then add the egg yolks mixed with the sugar.
Cook to 180°F/183°F (82/84°C), and then strain.
Use the mixture immediately or cool quickly and store in fridge.
White Chocolate Spray Mixture
600 g VALRHONA IVOIRE 35%
400 g VALRHONA COCOA BUTTER
Melt the chocolate and the cocoa butter together and use at 86°F (30°C).
Assembly and Finishing
Place the baked dacquaise into a mold and randomly place the apricot jellies and peanut crunch on to the dacquaise.
When the Caramelia mousse is ready, put the mousse on top of the dacquaise, peanut and jelly.
Set aside in a blast freezer.
Remove the frame and spray with velvet white chocolate mixture.