Peanut butter mousse dome
Peanut Butter mousse with milk chocolate, salted peanut bisquit and candied peanuts
ingredient lists:
Peanut butter mousse:
464g heavy cream
260g peanut butter
234g cream cheese
60g 10x sugar
Whip heavy cream to soft peaks, reserve. Paddle peanut butter, cream cheese and 10x sugar until smooth.
Fill 12 dome molds. Chill.
Milk chocolate mousse:
510g milk chocolate
928g heavy cream
226g sugar
12 egg yolks
Whip cream to soft peaks, reserve. Melt milk chocolate, reserve. Place sugar in a heavy pot and add water to make a “wet sand”. Cook to softball stage, washing sides regularly. Place yolks in a mixer bowl with whip attachment. Beging whipping on slow speed. When sugar reaches temp., slowly add to whipping yolks. Continue whipping on medium speed until yolks are light and tripled in volume. Add melted chocolate, then fold in whipped cream.
Salted peanut bisquit:
114g cake flour
142g sugar
312g milk chocolate
255g unslated butter
57g inverted sugar
8 eggs, seperated
66g roasted, salted peanuts, coarsely ground
Melt milk chocolate and butter together. Add egg yolks and inverted sugar and mix well. Sift flour into chocolate mixture, fold in. Whip whites with sugar to soft peaks, fold into chocolate mixture. Spread onto a lined 1/2 sheetpan. Bake at 325F for approx. 8 mins.
Caramel glaze:
215g sugar
155g heavy cream
214g water, divided
12g cornstarch
6g leaf gelatin
Bloom gelatin. Mix a small amount of water with cornstarch. Cook sugar to caramel. Deglaze with water and heavy cream, add cornstarch and bring to a boil. Add gelatin and blend well.
to assemble:
Hollow the center out of each paenut butter mousse dome. Fill with milk chocolate mousse. Place a disk of salted peanut bisquit onto each dome. Invert onto wire rack and glaze each dome with caramel glaze. Place 3 candied peanuts on top, and arrange chocolate decor around the base.
recipe courtesy Timothy Horst, pastrypros.com