Peanut, caramel and Jade entremet

A harmony of flavours. Salt emphasises its character and lives in perfect harmony with the sweetness of the caramel, Maragda couverture, peanut and a Jade glaze. On this occasion, Sergi Vela hasn't set out to surprise us with contrasting flavours, instead he has opted for a balanced, subtle entremet.

Recipe

Created by

Sergi Vela -

Products

Maragda

Jade

Chocolate couvertures - Tobado - drops - 1.5 kg bag

Peanut sponge cake

ingredients	preparation
150g eggs 50g caster sugar 190g brown sugar 1g salt 225g salted peanuts 210g butter 105g weak flour 6g raising agent 250g egg white 40g sugar	Grind the peanuts with the flour and the raising agent. Using the hand held food processor, mix the butter with the caster sugar, brown sugar and salt. Add the eggs and the flours. Whisk the egg whites with the sigar and stir into the first mixture.

salted butter caramel

ingredients	preparation
420g sugar 84g glucose syrup 84g salted butter 420g cream 2pod(s) vanilla	Caramelize the sugar. Add the glucose and cream, previously heated with the butter. Cook the mixture at 110°C.

gelified caramel

ingredients	preparation
340g base caramel 40g mineral water 4g gelatin leaves	Heat part of the caramel with the water and then add the previously soaked gelatin. Mix with the remaining caramel.

caramel mousse

ingredients	preparation
225g base caramel 9g gelatin leaves 900g semi-whipped cream 45%	Heat the other part of the caramel and add the previously soaked gelatin. Mix the caramel with the sem-whipped cream. Place the mousse in the mould.

chocolate mousse

ingredients	preparation
100g milk 130g cream 40g sugar 100g egg yolks 300g Premium line, Selección - Maragda - drops - 5 kg bag 480g semi-whipped cream 45%	Maké a crème anglaise with milk, cream, sugar and egg yolks, at 85°C. Add the crème anglaise to the couverture and emulsifly with the food processor. Semi-whip the cream and mix with the crème anglaise at 30°C.

Shiny milk chocolate couverture glaze

ingredients	preparation
250g mineral water 300g sugar 300g glucose 200g condensed milk 23g gelatin leaves 300g Jade	Boil the water, sugar and glucose at 103°C. Add the soaked gelatin and the condensed milk. Add the milk chocolate and blend in the food processor.

microwave sponge cake

ingredients	preparation
240g whole egg(s) 8g egg yolks 70g sugar 0.5g salt 25g weak flour 100g Chocolate couvertures - Tobado - drops - 5 kg bag	Mix together the egg, egg yolks, sugar, salt and flour in the Thermomix. Add the melted chocolate and mix with the food processor. Spoon into the Thermomix bowl with 3 cuts, add 40g of mixture and cook for 40 or 50 seconds.

Assembly

Assemble in two stages. First, place 1 centimetre of sponge into a 14 x 14 centimetre ring. Add the gelified caramel, the caramelised peanuts and the caramel mousse.
Set aside in the freezer for 2 hours. Assemble in reverse order on a plastic sheet and a methacrylate sheet, in a 16 x 4.5 centimetre ring.
Spoon out the chocolate mousse and carefully join the previously frozen interior. Press down with a sheet of plastic and another of methacrylate.
Set aside in the freezer for 2 hours. Glaze with the milk chocolate glaze and decorate with 2 ribbons of dark chocolate, one on side and another smaller one in the centre of the entremet.
Decorate with cocoa sponge cake, pipettes filled with caramel and a macaron.