Hi everyone! Today I’m so happy to share with you this recipe because so far, it’s one of my favorites. Those delicious pies are made up of a crunchy pie crust, filled with peanut praline, some salted caramel, and dark chocolate ganache, topped with an incredible whipped peanut ganache and some caramelized peanuts. The flavors of this pie are insanely good, we have the crunch from the pie crust and the caramelized peanuts, and the smoothness of the whipped ganache. The recipe is very easy to make and I found it on the Instagram of a talented French pastry Chef, Aurélien Cohen.
You can spread the different preparation over several days, like that:
D-2: Salted caramel + peanut praline + caramelized peanuts
D-1: Peanut ganache + pie crust
D-Day: Dark chocolate ganache + whip the peanut ganache + cook the pies + assemble everything
For 6 pies of 10cm diameter:
- 150g of flour
- 75g of icing sugar
- 75g of butter
- 18g of almond powder (optional, but it makes the crust crunchier)
- 30g of egg (a little bit less than 1 egg)
- 1 pinch of salt
Egg wash for the crust:
- 1 egg yolk
- 6g of full liquid cream
Peanut praline + caramelized peanuts:
- 300g of peanuts
- 200g of sugar
- 48g of water
Whipped peanut ganache:
- 331g of full liquid cream (221g + 110g)
- 98g of white chocolate
- 110g of peanut praline
- 4g of powdered gelatin (or 2 sheets of 2g)
Dark chocolate ganache (you’ll have a bit left):
- 240g of dark chocolate
- 150g of full liquid cream
- 50g of butter
Salted caramel (for a jar of 170g, you’ll have some left):
- 55g of semi-salted butter*
- 100g of full liquid cream (or thick cream)
- 90g of sugar
*If you use soft butter you can add a few pinches of salt.
Let’s begin with the peanut praline:
1. Roast the peanuts 10-15min in a 150°C preheated oven.
2. In a saucepan, heat the water and sugar until it reaches 116°C.
3. Add the peanuts and mix. A thin layer of sugar will coat the peanuts, keep stirring until all the white sugar caramelizes. You can reduce the heat if it goes too fast.
4. Spread the caramelized peanuts on a baking sheet or a silicone mat and let them cool down.
5. Take 200g of caramelized peanuts and place them in a food processor. Blend until you get a smooth paste. It will take more or less time depending on the power of the food processor.
6. Place it in a jar and refrigerate until use.
The 100g of peanuts left will be used for the topping, store them in an airtight container until use.
Now for the salted caramel:
1. In a saucepan, combine the sugar, the butter, and a little bit of water. Let it heat on low to medium heat, it will begin to foam. Stir regularly so that the sugar doesn’t burn.
2. Let it cook on medium heat and keep stirring. The caramel will begin to color, when it has a nice blond color remove from heat. Don’t wait until it begins to brown because even off the heat it continues to cook a bit.
3. Add carefully and little by little the heavy cream. Return to heat for a couple of seconds to make sure there are no lumps.
4. Keep in a jar until use.
Let’s make the peanut ganache:
1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Melt the white chocolate in a bain-marie (or microwave).
3. Bring to boil the 221g of liquid cream and then, add off the heat, the hydrated gelatin.
4. Pour it over the melted chocolate in three times and mix well between each addition.
5. Add 110g of peanut praline and stir well, you can also mix it with a hand blender.
6. Finish by adding the 110g left of liquid cream very cold.
7. Wrap with cling film (it must touch the surface) and refrigerate minimum 4h (but it’s better to make it the day before).
For the pie crust:
1. In a bowl whisk the softened butter with the icing sugar. Take your butter out of the fridge minimum 1h30 before beginning, it will be easier.
2. Add the powdered almond, the egg and the salt.
3. Add the sifted flour and incorporate it by intersecting the dough with vertical movements. Mix until the flour is just incorporated, not more. You can also use the technique described in my Banoffe recipe.
4. Wrap the dough and refrigerate it minimum 30min.
5. Divide the dough into 6 equal pieces. Roll out each piece into a 3mm thickness between two parchment paper. If the dough sticks too much, you can add a little bit of flour. Place the dough over your tart ring and bring the edges inside. With your forefinger press the dough against the wall and create an angle. Cut the surplus.
6. Freeze for minimum 20min.
7. Preheat your oven to 180°C (fan-assisted) and cook the crust for 10-15min. The bottom and the edges should have a nice golden color. Normally, since the crust was very cold, it shouldn’t swell.
8. Gently remove the tart ring and, with the egg wash mixture, brush the outside and the inside of the crust and cook for 5 more minutes.
9. Let them cool down.
Last preparation, the chocolate ganache:
1. Melt the dark chocolate in a bain-marie (or microwave).
2. Bring to boil the liquid full cream. Pour it over the melted chocolate in three times and mix well between each addition.
3. Add the butter. Set aside while we assemble the pies.
Let’s assemble the pies:
1. On the bottom of your pies, spread a layer of peanut praline (about 10g) and a layer of caramel (20g).
2. Pour some dark chocolate ganache. Let the ganache harden at room temperature for 20-30min (if you don’t have time, you can refrigerate it).
3. Take your peanut ganache out of the fridge and whip it by increasing the speed progressively until it sticks to the whisk.
4. Place it in a pastry bag fitted with a St Honore pipping tip.
5. Once the ganache has thickened, pipe the peanut ganache on top of each pie. I’ll show you 2 different patterns. For the first one, you have to pipe regular rows of cream. For the second one, you must begin at the edge of the pie and pipe a regular wave. In either way, the opening of the tip must be facing upwards.
6. Decorate with some caramelized peanuts and dots of caramel.
Your delicious peanut pies are ready to be served!
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