The cracahuete
My signature cake!
I specially designed this dessert to be able to participate in the Kings of Cake show (season 2 in 2018).
In order to achieve the desired result, many tests were required for several months…
RECIPE INFO
Servings
8
Time to make
5h30
Cooking time
30 min.
LIST OF INGREDIENTS
Sweet dough
| Ingredients | Quantity |
|---|---|
| Butter (82% fat) | 150 g |
| Powdered sugar | 95 g |
| Almond powder | 30 g |
| Whole eggs | 60 g |
| All-purpose flour | 250 g |
| Fleur de sel | 1 g |
| Vanilla powder | 1 pinch |
Smooth caramel
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 95 g |
| Glucose syrup | 100+50 g |
| Milk | 50 g |
| Vanilla bean | x1 |
| Whipping cream (+30% fat) | 200 g |
| Fleur de sel | 2 g |
| Butter | 70 g |
Peanut praline
| Ingredients | Quantity |
|---|---|
| Roasted peanuts | 450 g |
| Superfine sugar | 350 g |
| Water | 75 g |
| Fleur de sel | 1 g |
| Vanilla powder | 1 pinch |
Peanut ganache
| Ingredients | Quantity |
|---|---|
| Gelatin powder (200 blooms) | 3 g |
| Water | 18 g |
| Roasted peanuts | 40 g |
| Milk | 150 g |
| Peanut praline | 80 g |
| Whipping cream (+30% fat) | 215 g |
| White Chocolate | 50 g |
Chocolate cream
| Ingredients | Quantity |
|---|---|
| Whole milk | 72 g |
| Whipping cream (+30% fat) | 145 g |
| Glucose syrup | 20 g |
| Egg yolks | 26 g |
| Dark Chocolate | 112 g |
The crunch
| Ingredients | Quantity |
|---|---|
| Milk or praline chocolate | 15 g |
| Peanut praline | 60 g |
| Lace crepes | 30 g |
Cocoa glaze
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 210 g |
| Glucose syrup | 75 g |
| Water | 105 g |
| Cocoa powder (100%) | 75 g |
| Whipping cream (+30% fat) | 195 g |
| Gelatin (200 blooms) | 12 g (6 sheets) |
