Caramélia PBJ

An original recipe by Derek Poirier, L'École Valrhona Pastry Chef - Western USA

 

Peanut Dacquaise

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.

Peanut Crunch

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)

Apricot Confiture

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.

Caramélia Mousse

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.

Creme Anglaise

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.

recipe caramelia pbj

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