By Wei Loon Tan
Ingredients
Strawberry Jelly
- Strawberry puree 381
- Raspberry puree 117.5
- Yuzu puree 88
- Gelatine mass 72
- sugar 59
- NH Pectin 18
- Star anise 6
Peanut Sponge
- Almond Powder 144
- Peanut Powder 153
- Brown Sugar 243
- Icing Sugar 54
- Egg white 81
- Egg Yolk 63
- Peanut Paste 117
- Salt 0.9
- Butter 243
- Rose Flour 135
- Baking Powder 8.1
Meringue
- Egg White 333
- Brown Sugar 45
- Total 1620
Peanut Croustillant
- Peanut Paste 300
- Butter (melted) 20
- White Couvertune (melted) 150
- Cocoa Butter (melted) 44
- Sea Salt 2.2
- Feuilletine 225
Cremeux Peanut
- Milk 348
- Sugar 45
- Egg yolk 53
- Corn Starch 33
- NH pectin 1.8
- Butter 120
- Peanut Paste 45
- Peanut Praline 27
Peanut Mousse
- Milk 1000
- Toasted peanut 200
- Infused Milk 900
- Sugar 162
- Egg yolk 126
- Corn Starch 90
- NH pectin 5.4
- Butter 81
- Peanut Paste 252
- Peanut Praline 126
- Gelatine Mass 90
- Whip Cream 990
- Swiss Meringue 65’c
- Egg White 189
- Invert Sugar 126
- Glucose 126
Peanut Paste
- Roast Peanut 1kg
Peanut Praline
- Roasted Peanut 550
- Sugar 550
- Water 145
- Salt 12
Strawberry Jelly
15g per pcs, mould SF164
Warm strawberry puree, raspberry puree , yuzu puree and star anise to 40C.
Add pectin and sugar.
Cook to boil, add in gelatine.
Peanut Sponge
Bake : 170’c 15 mins in , 5 mins
1.2cm thick
– Mix well Almond powder, peanut powder, brown sugar, icing sugar,salt, whites and yolk . Add peanut paste and heated butter.
– Fold in meringue and sifted flour+baking powder alternately .
Peanut Croustillant
Mix peanut paste, butter, white couveture, cocoa butter, sea salt
Add in the feuilletine
3mm thick , ring no.6
Cremeux Peanut
Boil milk, pour over sugar, yolk, starch, pectin and recook to boil.
Cool down the mixture to 45’C then blend in the butter, peanut paste, peanut praline.
13gm , mould SF296
Peanut Mousse
Infuse the milk with toasted peanut overnight.
Rescale the infuse milk, then make a pastry cream with infuse milk, sugar, yolk, cornstarch, pectin. Then add in the butter, peanut paste and praline and gelatin mass then blend to smooth.
Fold in the whipped cream then follow with swiss meringue.
Peanut Paste
Roast the peanut with 160’C for approximately 20 min.
Then blend with robocoupe into paste.
Peanut Praline
– Cook sugar, water,salt to 130’c
– Add peanut to crystalise then cook to brown 185’c
