Ingredients
For
1
servings
640 g egg white
256 g sugar
392 g peanut powder (toasted)
152 g icing sugar
140 g cake flour
4 g salt
17 g corn flour
1 pc dates per petit gateaux
330 g toasted peanut paste (skinless)
90 g white couverture chocolate 35%
3 g sea salt flake
420 g feulletine
30 g toasted almond nibs
515 g milk
160 g sugar
1 pod vanilla pod
75 g egg yolk
17 g sugar
50 g corn starch
2.6 g NH pectin
3 g sea salt
178 g Debic Crème Butter
Preparation
Whisk the egg white and sugar till it becomes a meringue. Next, sift dry ingredients. Bake at 170°C for 15 minutes.
Mix well all together. Flatten to 5mm thickness and keep in the freezer. Cut using a cutter.
Mix all ingredients well except gelatin mass and whip till soft peaks. Lastly, add in melted gelatin mass.
Caramelize 240g of sugar in a saucepan, then deglaze with milk, followed by vanilla bean. Rescale caramel milk at 848g. Cool down the mixture to 45˚C, and add in NH pectin-sugar mix. Then cook a crème patisserie with egg yolk, corn starch and sea salt. Once the mixture has cool down to 40˚C, emulsify with butter.
