Home Recipes Peanut chocolate

Peanut chocolate

Gaëtan Fiard likes to use products from the region where he works: Bordeaux. ‘Within a hundred kilometre radius I can find dried fruit, hazelnuts, almonds, pistachios, pecans and peanuts. Even now I am still discovering new products and new suppliers." He uses these discoveries to create simple and effective dishes. This dessert with peanuts, chocolate and Espelette pepper is a good example. "Personally I don’t really like spicy dishes. But when it’s combined with chocolate, peanuts and cacao nibs, this pepper truly comes into its own. It gives the dessert a fresh, spicy twist."

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Gaëtan Fiard Dessert Mousse
peanut-chocolate
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Gaëtan Fiard

Grand Hôtel InterContinental

Ingredients

For 10 servings

Steamed chocolate sponge

250 g Manjari chocolate

250 g butter

50 g milk

150 g brown sugar

300 g eggs

100 g flour

Chilli pepper chocolate cream

50 g milk

180 g Debic Cream 35%

5 g chilli pepper

60 g egg yolk

160 g dark chocolate

35 g milk chocolate

15 g trimoline

Nib dough

150 g flour

100 g butter

100 g brown sugar

25 g roasted cocoa nibs

2 g fleur de sel

Chilli pepper jelly

8 g agar-agar

8 g pectin NH

40 g sugar

2 g chili pepper

300 g water

200 g honey

200 g lemon juice

Chocolate mousse

500 g Debic Cream 35%

200 g Madagascar dark chocolate, 75%

50 g water

50 g sugar

70 g egg yolk

Peanut praliné

13 g water

37.5 g sugar

250 g peanuts

1 g fleur de sel

Cocoa sorbet

120 g water

40 g milk

50 g sugar

4 g trimoline

1.2 g stabiliser

35 g chocolate

10 g cocoa

Cocoa nibs espuma

300 g milk

400 g Debic Cream 35%

80 g roasted nibs

5 g sugar

2 g pectin x58

50 g milk chocolate

30 g soaked gelatin

Crème anglaise with peanuts

400 g milk

100 g Debic Cream 35%

80 g egg yolk

60 g sugar

100 g peanut butter

Cocoa gavotte

60 g eggs

120 g sugar

60 g flour

15 g cocoa powder

60 g butter

60 g milk

Debic products used

7f050000-ff27-0003-07ee-08d7473a28dd

Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

Preparation

Steamed chocolate sponge

Melt the Manjari chocolate with the butter and milk.

Beat the eggs with the brown sugar.

Combine the two mixtures and stir in the flour.

Cook for 20 minutes in a steam oven in a well-wrapped gastronorm dish.

Chili pepper chocolate cream

Heat the milk and cream and leave the chili pepper to infuse.

Make a crème anglaise and pour it over the chocolate.

Mix and leave to cool.

Pour the cooled mixture into a piping bag with an 8 mm nozzle.

Nib dough

Mix all ingredients to form a dough.

Do not mix for too long.

Roll out the dough to a thickness of 0.5 cm and cut into 0.5 x 0.5 cm cubes.

Bake for 8 minutes at 160°C.

Chili pepper jelly

Mix the powders together and add the water, honey, and lemon juice.

Bring to the boil and leave to cool.

Blend until smooth and transfer to a piping bag.

Chocolate mousse

Whip the cream and leave to rest for 30 minutes before preparing the mixture.

Melt the chocolate at 50°C.

At the same time, boil the syrup and pour it over the egg yolks.

Beat for 1 minute, add the chocolate to the egg yolks, and add the whipped cream.

Mix without incorporating air and pour out the mixture.

Peanut praliné

Prepare a caramel using the water and sugar.

Add the peanuts and fleur de sel.

Let the mixture cool and put it in a piping bag.

Cocoa sorbet

Make a syrup using the water, milk, sugar, trimoline, and stabiliser.

Bring to a boil and pour the syrup over the chocolate and cocoa.

Leave to rest overnight, then churn to make a sorbet.

Cocoa nibs espuma

Bring the milk and cream to the boil and add the nibs.

Leave to infuse for 10 minutes.

Strain, add the sugar and pectin, and mix.

Bring back to the boil and pour over the chocolate and gelatin mixture.

Allow to cool, blend, strain using a fine sieve, and pour into a siphon.

Put one gas cartridge in the siphon.

Crème anglaise with peanuts

Mix all the ingredients and blend using a hand blender.

Vacuum pack into 500 g bags.

Cook in a steam oven at 85°C for 30 minutes.

Remove from the oven and allow to cool.

Mix again using a hand blender until smooth.

Cocoa gavotte

Beat the eggs with the sugar.

Add the flour, cocoa powder, melted butter, and warm milk.

Leave to rest and spread on a baking sheet.

Bake twice for 3 minutes each at 165°C.

Leave to rest in the refrigerator and cut as desired.

Leave to dry in the oven for 5 minutes at 150°C.

Assembly

Place a piece of steamed sponge cake 6 cm in diameter on the bottom of the plate. 

Cover with chocolate mousse. 

Pipe some chili pepper chocolate cream along the edge. 

Add the roasted peanuts, peanut praliné, and chili pepper jelly. 

Finish with a scoop of sorbet and pipe on the nibs espuma until the sorbet is completely covered. 

Add the diamond-shaped cocoa gavottes. 

Serve the peanut crème anglaise from a sauce boat at the table.

Recipe tags Gaëtan Fiard Dessert Mousse Chocolate Peanut Pepper
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