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.  

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
    Maragda
  • 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

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.

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