Recipes
Using the paddle attachment combine the peanut butter, butter, cream cheese, flour, brown sugar, ground almonds and fleur de sel. Add the eggs.
Beat the egg yolks, eggs, invert sugar and sugar (1). Whisk the egg whites separately and beat until stiff with the sugar (2) then add the red colouring. Combine the two mixtures, add the sifted together flour and cocoa powder.
Prepare a light caramel with the sugar. Deglaze with the hot cream, glucose, butter, fleur de sel and vanilla. Pour over the cocoa butter, stir in the chocolate and blend with an immersion blender.
Roast the peanuts in a 150°C convection oven for 10 minutes. Let cool, then chop coarsely and sift to remove the powder. Heat the water and sugar to 117°C, add the peanuts, stir to coat and let caramelize. Add the butter and fleur de sel. Remove from the heat and let cool. Coat the peanuts with the milk chocolate and cocoa butter at 30°C.
Stir the pastry cream until smooth, then add the melted gelatine mass with the scraped vanilla beans and rum. At 30°C, add the lightly whipped cream, then fold in the warm Italian meringue.
Prepare a traditional pastry cream.
Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.
Make a traditional italian meringue cooked to 117°C.
Bring the cream (1) to a boil. Add the gelatine mass and pour over the white chocolate. Stir in the cold cream (2) and blend with an immersion blender to emulsify. Refrigerate for at least 4 hours (ideally overnight).
Heat the ingredients together and bring to a boil.
Melt the white chocolate with the cocoa butter, heating to 45°C.
Spread tempered white chocolate scented with vanilla onto a 3.5 x 5 cm snowflake stencil placed on a guitar sheet. Remove the stencil. Let crystallize between two baking sheets lined with baking paper.
Spread the streusel to a thickness of 2.5 mm between two sheets of
parchment paper. Cut into rectangles measuring 53 x 5 cm and bake in a 140°C
convection oven for approximately 20 minutes. Let cool.
Spread 6 x 600 g of cocoa sponge batter on Silpat mats using a frame (35.5 x 55
cm). Remove the frame and bake in a 200°C convection oven for approximately 6
minutes. Transfer to a cooling rack as soon as it comes out of the oven and let
cool. Refrigerate overnight.
Pour 2000 g of milk chocolate caramel into a 35.5 x 55 cm frame on top of one
sheet of sponge (crust side), then sprinkle 400 g of coated caramelized peanuts
on top. Place a second sheet of sponge on top (crumb side up). Freeze. Cut into
rectangles measuring 4 cm by 52 cm.
Pipe 300 g of vanilla diplomat cream into a log cake mould (5.5 x 53.5 cm).
Insert the caramel-peanut insert, then pipe another 100 g of cream on top.
Smooth the surface and place the streusel strips over top. Freeze. Unmould.
Cut the remaining sheets of sponge into rectangles measuring 16 x 53.5 cm (for
the log cake edges). Spread 130 g of stirred diplomat cream on the sponge
rectangles (crust side).
Wrap each length with a strip of sponge. Freeze. Cut each length in half. Whip
the ganache (until soft) and dip in the log cake to create the pattern. Trim
the edges and spray with a thin layer of warm glaze followed by a thin layer of
white chocolate spraying mixture.
Dust with decorative icing sugar and sparkling silver powder. Whip the
remaining ganache and pipe peaks on top of the log cake. Decorate the top with white chocolate snowflakes.
