Realistic Peanut
Financier, Crunchy Layer, Insert, Lactee Caramel Mousse and Crunchy shell — an IRCA recipe in 5 components. Uses Irca Toffee D'Or Caramel Filling 15 kg.
- baking temperature (financier)
- 170 °C
- baking time (financier)
- 10–15 min
- chocolate melting temperature (mousse)
- 40 °C
- heating temperature (liquids and JOYPASTE NOCCIOLINA, mousse)
- 90 °C
- ganache cooling temperature (mousse)
- 26 °C
- melting temperature (crunchy shell)
- 26 °C
Ingredients
Financier
| Ingredient | Quantity |
|---|---|
| Delinoisette | 550 g |
| Vigor Baking | 4 g |
| Flour | 50 g |
| Starch | 50 g |
| Egg whites | 370 g |
| Butter | 120 g |
Crunchy Layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Caramel Fleur de Sel | as needed |
Insert
| Ingredient | Quantity |
|---|---|
| Fruttidor Red Fruits | 250 g |
| Water | as needed |
| Lilly Neutro | 20 g |
| Irca Toffee D'Or Caramel Filling 15 kg | as needed |
Lactee Caramel Mousse
| Ingredient | Quantity |
|---|---|
| Reno Concerto Lactee Caramel | 200 g |
| Cream 35% fat (1) | 65 g |
| Water (1) | 65 g |
| Joypaste Nocciolina | 60 g |
| Cream 35% fat (2) | 200 g |
| Lilly Neutro | 35 g |
| Water (2) | 35 g |
Crunchy shell
| Ingredient | Quantity |
|---|---|
| Cocoa butter | 400 g |
| Reno Concerto Lactee Caramel | 600 g |
Method
- Financier
Mix the dry ingredients, add the egg whites and melted butter.
- Financier
Bake in a 60 × 40 cm tray at 170°C for 10–15 minutes.
- Financier
Cut out the bases.
- Crunchy Layer
Spread over the base.
- Insert
Gently warm the Fruttidor. Add Lilly Neutro and the water, mixing thoroughly. Pipe into the insert mold.
- Lactee Caramel Mousse
Melt the chocolate at 40°C.
- Lactee Caramel Mousse
Heat the liquids and JOYPASTE NOCCIOLINA (1) to 90°C.
- Lactee Caramel Mousse
Emulsify the ingredients to create a ganache, then cool to 26°C.
- Lactee Caramel Mousse
Semi-whip the cream (2) with Lilly Neutro and the water (2).
- Lactee Caramel Mousse
Fold the semi-whipped cream into the ganache in two additions using a spatula.
- Crunchy shell
Melt the chocolate and cocoa butter at 26°C, mixing thoroughly.
Final Composition: pour the chocolate mixture into the cavities, drain off the excess and allow to crystallize.
Final Composition: pipe a layer of mousse into the mold, add the Fruttidor insert, then add another layer of mousse. Finish with the financier topped with a crunchy layer of Pralin Delicrisp Fleur de Sel and a few pieces of salted peanut.
Final Composition: blast freeze, then unmold.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.