- 10
Ingredients
- For the fried peanuts:
- 7 oz roasted large peanuts
- 11/4 cup sunflower oil
- For the caramelized peanuts:
- 51/4 oz fried peanuts (see previous step)
- 4 tbsp sugar
- 11/2 tbsp water
- salt
- curry powder
- freshly ground black pepper
- For the chocolate caramel:
- 3 tbsp glucose
- 4 oz fondant
- 1/4 cup Isomalt
- 3 tbsp cocoa paste
- For the peanut pistachulines:
- the chocolate caramel (see previous step)
- the caramelized peanuts (see previous step)
- salt
Preparation
Step 1
For the fried peanuts:
1. Place the peanuts in a pan and cover with the sunflower oil. Cook over a medium heat and control the temperature.
2. When they are light brown, drain off the oil and spread them over kitchen paper. Remember that they will continue cooking for some seconds after being removed from the oil.
For the caramelized peanuts:
1. Place the water and sugar in a pan and heat to 240ºF (thread point).
2. Add the peanuts, remove from the heat and stir gently with a spatula until the sugar crystallizes and sticks and coats the nuts.
3. Put the coated peanuts into the widest pan you have and heat the nuts over a medium heat until it begins to caramelize and turns dark golden brown. Make sure that the peanuts do not stick together.
4. Spread the caramelized peanuts over a sheet of greaseproof paper so that they cool, making sure that you separate any peanuts that have stuck together.
5. Season the hot peanuts with salt, pepper and curry powder.
For the chocolate caramel:
1. Heat the fondant and glucose together in a bowl. Stir until the ingredients have dissolved and add the Isomalt.
2. Leave to cook over a medium heat until the thermometer reads 325ºF.
3. Remove from the heat and add the chopped cocoa paste when it comes off the boil. Stir until you have a smooth mixture and leave to cool on a Silpat liner.
4. Spread approx. ½ or ¾" thick over a piece of greaseproof paper.
For the peanut pistachulines:
1. Line a baking tray with 2 Silpats and place the croquant slice between them. Bake at 345ºF.
2. Leave in the oven for 5 minutes until the croquant has dissolved. Roll it out until it is very thin.
3. Put the chocolate caramel slice in the oven for one minute.
4. Work over the door of the oven so that the mixture does not cool and coat each of the peanuts one by one. Quickly turn them over, making sure that they are totally and unevenly covered.
5. Sprinkle with curry powder and season with salt.
Final Steps & Preparation:
1. Serve in a suitable bowl.