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) |