Here’s a recipe that will contrast with the freshness of the pavlova I made last time. If you’re looking for an ultra-indulgent entremets, look no further! I can already read your minds… “that cake must be super sweet!”. Surprisingly, no, it isn’t too sweet. Even though we all have different palates, admittedly, I can tell you that we went back for seconds without any trouble, even some friends who aren’t exactly cake fans, which says a lot ^^
To design this chocolate, caramel and peanut entremets, I took inspiration from the blog of Auriane, who had also made a chocolate and peanut entremets, but also from the blog Djoudjou se met aux fourneaux, thanks to whom I discovered the caramel glaze. So it’s made up of a chocolate brownie, a peanut crunchy layer topped with a layer of creamy caramel, a peanut crémeux and a dark chocolate mousse, all covered with a caramel mirror glaze, then.
You can make this entremets over several days (I even recommend it, to avoid spending the whole day in the kitchen). The peanut praline and the glaze can be made in advance; both keep in the fridge. The peanut crémeux must be made at least the day before. That way, you’ll only have the brownie, the crunchy layer and the mousse left to make for the assembly. Nothing too difficult in these different preparations. Caramel was my nemesis for a long time, and I manage it now. As for the glaze, I advise you to follow the steps carefully and to watch the video several times.
There you go, now you know everything! Over to you!
Ingredients & preparation
9 components · Full recipe
Peanut Praline (to make in advance — you will have some left over)
Ingredients
- 200 g (7.1 oz) unsalted roasted peanuts
- 130 g (4.6 oz) caster sugar
- 40 g (1.4 oz) water
Method
1
In a saucepan, cook the sugar and water to 116°C / 241°F. Add the peanuts and stir constantly over medium heat until the sugar crystallises (turns white and grainy) and then gradually caramelises to a deep amber colour, coating all the nuts evenly.
2
Pour onto a silicone mat or baking paper. Leave to cool completely.
3
Break the caramelised peanut block into pieces and process in a food processor until you obtain a smooth, flowing praline paste. This takes several minutes — be patient, the paste will first become a powder, then a clump, then eventually a smooth liquid paste. Store in a sealed jar.
Caramel Mirror Glaze
Ingredients
- 75 g (2.6 oz) water
- 150 g (5.3 oz) caster sugar
- 150 g (5.3 oz) glucose syrup
- 100 g (3.5 oz) sweetened condensed milk
- 150 g (5.3 oz) Valrhona Dulcey 32% blond chocolate
- 10 g (0.4 oz) gelatin sheets
Method
1
Rehydrate the gelatin sheets in a large bowl of cold water.
2
In a saucepan, bring the water, sugar and glucose to the boil.
3
Off the heat, add the condensed milk and the drained and squeezed gelatin. Mix.
4
Pour over the Dulcey chocolate. Leave to melt for 1 minute, then mix.
5
Blend with an immersion blender, straining through a fine sieve. Cover with cling film in contact and refrigerate. Use at 30–35°C / 95°F.
Peanut Cremeux (to make the day before)
Ingredients
- 75 g (2.6 oz) whole milk
- 75 g (2.6 oz) whipping cream
- 30 g (1.1 oz) egg yolks
- 15 g (0.5 oz) caster sugar
- 50 g (1.8 oz) peanut praline
- 2 g (0.1 oz) gelatin sheets
Method
1
Rehydrate the gelatin in cold water.
2
In a saucepan, heat the milk and cream to a gentle simmer.
3
Whisk the egg yolks with the sugar until pale. Pour the hot liquid over the yolks, mix, then return to the saucepan.
4
Cook over low heat, stirring constantly, until the mixture reaches 82°C / 180°F.
5
Off the heat, add the drained gelatin and the peanut praline. Blend with an immersion blender.
6
Pour into a 16 cm (6.3 in) diameter ring. Freeze overnight.
Chocolate Brownie
Ingredients
- 100 g (3.5 oz) Valrhona Caraïbe 66% dark chocolate
- 80 g (2.8 oz) butter
- 100 g (3.5 oz) caster sugar
- 2 eggs
- 60 g (2.1 oz) T55 flour
Method
1
Preheat the oven to 150°C / 300°F fan-assisted.
2
Melt the chocolate and butter together in a bain-marie or microwave. Mix well.
3
Add the sugar, mix, then add the eggs one at a time. Fold in the flour.
4
Pour into a 16 cm (6.3 in) diameter ring placed on a baking tray lined with baking paper.
5
Bake for about 15 minutes. The brownie should be set at the edges but still fudgy in the centre. Leave to cool completely, then freeze.
Peanut Crunch
Ingredients
- 60 g (2.1 oz) peanut praline
- 30 g (1.1 oz) Valrhona Dulcey 32% chocolate
- 30 g (1.1 oz) feuilletine (crushed crêpes dentelles)
- a pinch of fleur de sel
Method
1
Melt the Dulcey chocolate. Mix with the peanut praline, then fold in the feuilletine and fleur de sel.
2
Spread in an even layer over the frozen brownie (directly on top). Freeze.
Smooth Caramel
Ingredients
- 100 g (3.5 oz) caster sugar
- 100 g (3.5 oz) whipping cream (hot)
- 40 g (1.4 oz) butter
- 2 g (0.1 oz) fleur de sel
Method
1
Make a dry caramel with the sugar. Once it reaches a deep amber colour, carefully deglaze with the hot cream (the mixture will bubble vigorously).
2
Add the butter and fleur de sel. Mix well until smooth.
3
Set aside at room temperature. It will firm up slightly as it cools.
Dark Chocolate Mousse
Ingredients
- 220 g (7.8 oz) Valrhona Caraïbe 66% dark chocolate
- 120 g (4.2 oz) whole milk
- 120 g (4.2 oz) whipping cream (hot)
- 340 g (12 oz) very cold whipping cream
Method
1
Melt the dark chocolate in a bain-marie or microwave.
2
Mix the milk and hot cream together, then pour in three additions over the melted chocolate, mixing vigorously each time.
3
Blend with an immersion blender. Set aside to cool to about 40°C / 104°F.
4
Whip the cold cream to soft peaks. Gently fold in two or three additions. Use immediately.
Assembly
Ingredients
- the chocolate mousse
- the frozen peanut cremeux
- the smooth caramel
- the brownie + crunch (frozen)
- an 18 cm (7.1 in) diameter ring, 4.5 cm (1.8 in) high
Method
1
Line the inside of the ring with an acetate strip. Place on a baking tray lined with baking paper.
2
Pour a layer of chocolate mousse into the ring, filling about one third.
3
Place the frozen peanut cremeux disc in the centre, pressing lightly.
4
Pour a generous amount of smooth caramel over the cremeux.
5
Fill with the remaining chocolate mousse, leaving about 5 mm from the rim.
6
Place the brownie + crunch disc on top (crunch side down, brownie side up), pressing gently so the mousse comes up the sides. Smooth flush with a spatula.
7
Freeze for at least 8 hours (overnight).
Decoration of the Chocolate, Caramel and Peanut Entremet
Ingredients
- the caramel mirror glaze (at approx. 30–35°C / 95°F)
- caramelised peanuts (for decoration)
- gold leaf (optional)
Method
1
Remove the ring and acetate strip from the frozen entremet. Place on a wire rack over a baking tray.
2
Pour the caramel mirror glaze at 30–35°C / 95°F over the entremet in one steady pour, covering the top and sides completely.
3
Leave the glaze to set for a few minutes, then carefully transfer the entremet to a serving board or plate.
4
Decorate with caramelised peanuts and, if desired, a few touches of gold leaf. Refrigerate for at least 6 hours before serving to allow the entremet to defrost gradually.
Gallery
