Caramel cake with peanuts and chocolate

Description

Cake "Caramel parfait with salted peanut and milk chocolate". Recipe from Masterchef Australia. Incredible, amazing, makes you vibrate all taste buds. Salted caramel with peanuts, a divine caramel mousse, decoys of salted peanuts and melting in the mouth and Chantilly of milk chocolate. Thank you Philippa Sibley for this miracle is really SOMETHING!

Ingredients

Cream

950 ml
Vanilla

1 piece
Glucose syrup

215 g
Granulated sugar

440 g
Butter

100 g
Gelatin

14 g
Yolk egg

160 g
Chocolate milk

450 g
Peanuts

240 g
Salt

0.25 tsp
Powdered sugar

250 g
Flour almond

80 g
Egg white

160 g

Cooking

Let's start with the Caramel mousse We need 500 ml heavy cream; 1 vanilla pod; 135 g liquid glucose; 190 g of instant sugar; 50 g of butter, cold; quick-dissolving gelatin 14 grams; 160 grams egg yolks (about 10 PCs) Whip 200 ml of cream until soft peaks form. Cover with cling film and put in the fridge until required.

270 ml of cream mixed with 115 g of glucose syrup in a small saucepan. Add the cut along the vanilla pod with the seeds scraped out of it previously.

Put the saucepan over a medium heat and bring to a boil. Remove the saucepan from the heat, strain through a sieve and leave until required.

Measure out 140 g of instant sugar. Put on a medium heat saucepan with a thick bottom. Add sugar, make a caramel. The recipe advised caramelizing sugar so: First, pour into a saucepan 1 teaspoon of sugar. Once the sugar has dissolved –

Gradually add the rest of the sugar, constantly stirring gently. I have used this method –I like it. Periodically remove the saucepan from the heat, if you see that the sugar begins to burn, and stir, adding a bit of sugar to lower the temperature. Carefully stir.

So all caramelize the sugar until Golden brown.

Slowly pour hot cream into the caramel, stir until smooth. It took me a while to dissolve all the caramel in the cream –ie –cook on low heat mix until smooth, stirring constantly.

Remove from heat, add 50 grams of cold butter

And dissolved in 30 ml of hot cream instant gelatin -14 gr. Can use the same amount of sheet gelatin, soak it in cold water. Mix everything carefully. Put a bowl on cold water bath, stirring occasionally.

While the mixture is cooled... to Mix 50 g sugar, 30 ml of water and 20 g of glucose syrup in a small saucepan and put on medium heat. Bring to boil and then to 118 degrees, Povarov a few more minutes. The syrup should be quite thick. Meanwhile, whip the 160 gr egg yolk on medium speed. Remove the pan from the boiling syrup from heat, let slightly to subside the bubbling and put in the eggs, increasing the speed of the mixer. Beat until almost bright the yolk, and to increase the mixture to 2 times until the mixture has cooled.

Mix the egg and caramel mixture with a spatula. Carefully enter whipped cream. Pour into molds, height - 3 cm. leave to harden in the fridge. Honestly –today is the best caramel mousse, which I was preparing.

Chantilly of milk chocolate. 250 gr cream 250 gr milk chocolate of good quality. Melt the chocolate in a water bath and keep warm to your finger felt warm to the touch. I have the chocolate temperature was 37.8 degrees. Whip the cream to soft peak. Quickly stir half of the warm chocolate into the cream with a spatula. Immediately add the remaining half. Danger: if the chocolate is too hot it will melt the cream. If it's too cold or the second part introduced quickly enough –will remain undissolved particles of chocolate that will "crackled". That's why I pointed the temperature of the chocolate, which was with me. Cover with Chantilly wrap and place in the refrigerator.

Caramel with salted peanuts. 200 ml cream; 80 g liquid glucose; 150 g sugar; 50 g butter; 100 g salted peanuts, chopped into small pieces; ¼ teaspoon of sea salt In a saucepan mix the cream and glucose and bring to a boil. Keep warm. In a saucepan with a thick bottom caramelizing the sugar until Golden brown. Slowly pour in the caramel cream, interfere with, keeping on medium heat until the sugar is dissolved in cream to Remove the saucepan from the heat, stir in cold butter. To put on a cold bath until it lightly thick. Stir in caramel peanuts and salt. Put in the refrigerator. About the salt –I thought not.... And still added... And I was right –it was something! Who've done salted caramel –I understand. Do not deviate from the recipe –that's my advice.

Peanut decoys 140 g salted peanuts; 250 grams powdered sugar, sifted; 80 g almond flour; 160 grams beaten egg whites; 100 grams of quick-dissolving sugar to Make peanut flour. For this I used a standard blender. The technology I used is this: Measure out the right amount of peanuts. Measure out the desired amount of powdered sugar, sift it. Into the bowl of a blender pour about 1 part peanut butter and 2 parts icing sugar. Grind. Sift into a large bowl.

Remaining large particles are put in a separate bowl –we will use in the end, when all the peanuts will be ground up. Pour them into the Cup of a blender, add the powdered sugar and bold.

We have a very beautiful enough flour fine grinding. Here's -as in the photo. If someone knows the best way how to make a meal –I will be glad to Council. So, the meal is ready. In the same bowl sift the almond flour and stir. Thus we have a mixture of flour, peanut, almond flour and powdered sugar.

Beat egg whites in large bowl on medium speed until soft peak, gradually introduce sugar (when it does not remain liquid protein), increasing the speed of the mixer, make a meringue.

In the finished meringue gradually stir with a spatula the flour mixture in 3 stages. Every time we stir, but it is important not to re-score the dough. Long not to interfere!

Distribute the mixture on the baking sheet, the laid parchment.

A width of about 1 see My form -26 to 39 cm.

Put in a preheated 180C oven for 8-10 minutes (may take a couple of minutes more-less). Decoys should be a light Golden color. At the edges it starts to break down and slightly soft in the middle

Baked decoys to cool for 2-3 minutes. Cut circles the size of the bottom of the molds, which is our caramel mousse.

Then place these circles on the caramel mousse lightly pressing the sponge cake to mousse to as if they are "glued" together. Put in the refrigerator to let the mousse and the sponge cake stuck to each other.

Chocolate decoration. Temperiem chocolate. Please read the description first and prepare all the necessary items –time in search of them will not) 200 g good quality milk chocolate chopped, pour into a metal bowl, put in a hot water bath –the water should be hot but not boiling. The bottom of the bowl does not touch the water. Gently melt the chocolate, not allowing heat the chocolate to 45C - remove from the fire when dangerous mix with a spatula, return to steam, etc. –the process is not for the faint of heart).

2/3 of the chocolate to pour on a cool clean surface (I have a marble Board) and spread over the surface (I smeared with a silicone spatula) until the chocolate begins to thicken and appear cool when you touch it. To return the cooled chocolate to warm in a bowl –here you may need a scraper too thick slices. Stir until complete connection to 26C –kneaded and prevented a silicone spatula with all the power). Heated slightly, if necessary, one minute on a hot bath, remove from heat, interfere if it is necessary –again to return to the hot bath.. so to 26C. The chocolate should feel cool when applied to the side of the little finger.

Smudge-tempered chocolate pallet knife, acetate plastic, or on paper for baking, or.... I applied on the leaves of roses (in the absence of acetate plastic))). In short, to make chocolate decorations of any shape (original –rectangles in size pyrogenic). Rose petals spread on the reverse side –I error put at the front) –not so pretty. Place decorations in refrigerator. I put pink paper in the freezer for 10 minutes. Then the chocolate quite easily moved away from the petals. It is better to work with gloves, so as not to leave marks on the chocolate.

The finished product!

Assembly! Lightly blow a Hairdryer tins to release the cakes.

To put on cakes caramel. Caramel to pull out of the fridge at least half an hour before use. Sprinkle the chocolate Chantilly with heated in boiling water and rubbed dry with a spoon (or other device).

Side, top.... where you want –stick) chocolate decoration. Chocolate decorating in this dessert is not only ukrashatelnoy) the role...It gives the dessert texture –slightly crispy chocolate, soft mousse, humidity and the fragility of Duquesa and delicious salted caramel.... Snickers resting)). To bring the chocolate –a must if you want to feel IT, not a piece of clay, a fragile miracle.

That's what we've got!

Cut (with a spoon))!)

BON APPETIT MY DEAR COOKS!

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