- Peanut praline
120 g sugar
120 g roasted peanuts
- For the peanut praline toast peeled peanuts in the oven on 190 degrees for about 10 minutes. Cook half of the sugar until it turns brown.
- Add rest of the sugar and cook until it’s melted and brown. Turn of the heat and fold in your toasted peanuts.
- Pour the caramelized peanuts onto a silicone mat and let it cool completely. Blend the praline in a food processor until it turns into a paste.
- Peanut praline cream
100 ml milk
25 g egg yolk
30 g sugar
17 g cornstarch
75 ml heavy cream
100 g peanut praline paste
- Bring milk and vanilla to a boil. Meanwhile mix egg yolk and sugar together in a bowl until pale. Add cornstarch and mix again.
- Slowly pour hot milk over the egg-sugar mixture and stir. Put it back in the saucepan and bring pastry cream to a boil for about 1-2 minutes until it thickens.
- Turn of the heat and gradually add praline paste. Transfer the cream in a bowl, cover directly with plastic wrap and refrigerate overnight.
- Whip heavy cream to soft peaks. Whisk peanut praline cream to loosen, then fold in whipped cream.
- Tonka bean ganache monte
110 g milk couverture
128 g heavy cream
2 g gelatin sheets
128 g heavy cream
8 g Grand Manier
- Soak gelatin in water until it’s soft. (about 10 minutes)
- Bring heavy cream (1) with tonka beans to a boil pour it over white couverture and mix it.
- Add gelatin, heavy cream (2) and mix it well with immersion blender.
- Cover with plastic foil and leave it in the fridge to cool for 10 hours.
- Chocolate Sponge Cake
106 g whole egg, room temperature
74 g sugar
74 g flour
6 g cocoa powder
- Beat the eggs and sugar for 10 minutes until the mixture has doubled.
- Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
- Bake for about 15 minutes at 190-200°C.
- Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.) It should be 1 cm high.
To check if the sponge cake is done, press in with your finger:
If the imprint of the finger remains, it is still not good.
When the imprinted area comes up again, it is good.
Pour the batter on a baking tray with parchment paper and bake at 175 for about 14 minutes.
Cut out circles.
- Clementine Tuiles
60 g powdered sugar, sieved
25 g clementine juice
1 zest of clementine
15 g flour, sieved
20 g butter
30 g chopped peanuts
- Melt butter.
- Preheat your oven on 165 degrees.
- Mix clementine juice, clementine zest and powdered sugar in a bowl.
- Add flour and melted butter and fold in chopped peanuts.
- Spread it thinly on a baking tray lined with parchment paper.
- Bake for about 15 minutes and let it cool.
- Crush them in a bowl with a rolling pin.
- Crunchy clementine
10 g candied orange cubes
38 g clementine tuiles, crushed
13 g milk couverture
18 g peanut praline
- Melt white couverture and add peanut praline.
- Add candied orange cubes and clementine tuiles.
- Press it in a round ring.
- Clementine insert
36 g clementine juice
2 g gelatin leaf
- Soak gelatin in cold water for about 10 minutes.
- Heat up clementine juice. (doesn’t have to boil.)
- Add in squeezed gelatin and mix it well.
- Pour it into a piping bag, fill it half way through in small silicon molds and freeze (at least 4 hours)
- Mirror Glaze
50 g water
100 g sugar
100 g corn syrup
65 g condensed milk
x vanilla pulp
7 g gelatin
110 g white couverture
red food coloring
- Soak gelatin in water for 10 minutes.
- Heat water, sugar and glucose to 103°C.
- Add condensed milk, vanilla pulp and gelatin and mix everything.
- Pour over the white couverture and mix with an immersion blender.
- Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.
- For the lower hemisphere:
Spread orange marmalade on your chocolate sponge cakes.
- Unmold clementine inserts and put them back in the freezer until you need them.
- Whip tonka bean ganache monte to soft peaks and fill it half way through the hemisphere silicon molds.
- Press in the frozen clementine insert and add the chocolate sponge cake.
- Fill it up with tonka bean ganache monte.
- For the upper hemisphere: Fill in 3/4 of praline cream into the silicone mold.
- Add the crunchy clementine and fill it up. Freeze for at least 4 hours.