Cake with peanut butter and salt and caramel.

Cake with peanut butter and salt and caramel.    
It turned out delicious! Mousse is very gentle, sweet, melting in the mouth, brackish and caramel cake with a hint of salt, just perfectly set off the sweetness. Fans of peanut cook definitely recommend!

пир с арах маслом 1
Recipe 6 small cakes 6 cm.
Biscuit:
— 45 g of protein,
— 30 g of sugar,
— 25 g egg yolks,
— 25 g flour
— 10 g of cocoa powder,
— 10-15 g ready roasted salted peanuts.

Caramel:
— 100 g of sugar,
— 55 g of butter,
— 50 g cream 33%
— A small pinch of coarse sea salt. (1 g).

Mousse with peanut butter:
— 165 g of a 33% cream (20% is possible)
— 140 g of peanut oil,
— 50 g egg yolks,
— 60 g of sugar,
— 6 g gelatin sheet,
— 300 g of 33% cream.

Milk chocolate glaze:
— 250 g of milk chocolate
— 24 g invert syrup,
— 125 g of milk,
— 6 g of gelatine sheet.

Cooking method:

Biscuit. Heat oven to 190 degrees. Baking parchment vystelit greased with butter. Proteins whip until thick peaks gradually adding sugar. Add egg yolks and beat well again. Gently stir the mixture sifted flour and cocoa powder. Pour the dough on a baking sheet, flatten to a thickness of 0.5 cm. Sprinkle with chopped salted peanuts. Bake 6-8 minutes. Let cool, cut out 6 circles with a diameter slightly larger than the will of the mousse cakes.

Caramel. In a saucepan with a thick bottom to melt 50 grams of sugar, as soon as he melted pour the rest of the sugar. Do not interfere! You can only rotate the pan slightly. Cream bring to a boil. As soon as the caramel will zolistogo color, pour in the cream and stir vigorously. Remove from heat, add the butter at room temperature. Put the candy back on the heat and bring to 115-120 degrees. Pour salt. Ready to pour the caramel into small molds hemisphere. Totally cool.

Mousse with peanut butter. Soak gelatin in cold water. Mix the yolks with the sugar. Cream bring to a boil, put in a thin trickle yolks. Stir, pour it back into the ladle, stirring constantly bring to 83 degrees. Hot custard immediately poured onto the peanut butter at room temperature. Stir well, enter the gelatin, stir again. Separately, whip the cream to 300 g density parts put in peanut mixture.

Glaze. Soak gelatin in cold water. Milk and syrup bring to the boil. Pour the chocolate, add the gelatin, stir well and punch blenders. Operating temperature of 30-33 degrees.

Build. Each mold (you can use silicone muffin) to half fill the mousse, top with caramel, pour the remaining mousse to the top. Smooth with a spatula. Place in freezer for at least 4-5 hours, preferably overnight. Frozen mousse release form. Pour the glaze and place on cake. Decorate at will and taste.

пир с арах маслом 2

You can leave a response, or trackback from your own site.

Leave a Reply