This dessert is incredibly light, made with peanut butter and coated in a thin layer of "Rocher" chocolate. It's one of my favorite desserts and I highly recommend you try it for your Shabbat or family celebrations. .
Prepare a soft hazelnut biscuit which will be the base of your dessert
185g of hazelnut powder
150g of granulated sugar
75g of butter
225g of whole eggs
20g of flour
60g of egg whites,
30g of granulated sugar.
Preheat the oven to 180°C (350°F). In the bowl of a food processor fitted with the paddle attachment, cream the butter and the
sugar, gradually add the whole eggs, mixing well, then incorporate the
hazelnut powder and flour. Whisk the egg whites to stiff peaks, adding
Gradually add the 30g of sugar as soon as they begin to foam. Mix.
Gently fold the two mixtures together with a spatula. Spread the mixture onto a Flexipat mat.
Bake for 15 to 20 minutes, checking the color.
For filling:
1 cup (250 g) peanut butter
1 cup (225 g) of mascarpone cheese
3/4 cup (95g) icing sugar
1 teaspoon of vanilla extract
1 cup (240 ml) of cold heavy cream at 38°C (%)
In a large bowl, beat the peanut butter and mascarpone until smooth and well combined. Add the icing sugar and vanilla extract, and beat until smooth and well combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the first mixture. .
For the garnish:
300g of milk chocolate
80g of cocoa butter
40 grams of oil
70g of praline pieces (not powder)
In a bowl, melt all the ingredients except the praline pieces over a double boiler. Stir regularly, then add the praline.
You can cover the desserts when the liquid is at 30 degrees but you will first need to unmold your desserts and put them back in the freezer for a minute or two before covering to create a temperature difference effect.
Assembling the cake:
Fill the mold to the top with the peanut bar cream and cover with the hazelnut cake, leave overnight in the freezer.
Remove from mold the next day and place back in the freezer, then take it out after 10 minutes and cover with chocolate at less than 30 degrees and place in the fridge before consuming. .
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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