John Myers
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Caramel Parfait on Peanut Chocolate Base with Caramel Stick
The perfect caramel parfait on peanut chocolate base with caramel stick recipe with a picture and simple step-by-step instructions.
For the caramel parfait:
- 7 piece Eggs
- 150 g Sugar
- 1 pinch Salt
- 330 Milliliters Cream
- 50 g Sugar syrup
For the coffee oil:
- 50 g Coffee beans
- 100 Milliliters Rapeseed oil
For the peanut chocolate base:
- 100 g Peanuts
- 200 g Dark couverture
- 320 g Flour
- 180 g Powdered sugar
- 6 piece Egg yolk
- 1 pinch Salt
For the peanut caramel hip:
- 5 piece Caramel candies
- 1 tablespoon Orange zest
- 1 tablespoon Finely chopped peanuts
Also:
- 100 g Dark couverture
- 4 teaspoon Peanuts
- 15 piece Popcorn
- Coffee oil
- Caramel stick
- Sugar
- Maldon salt
Parfait
- Caramelize the sugar in a saucepan, remove the saucepan from the stove. Now beat 5 egg whites with the sugar syrup and a pinch of salt until stiff. Beat 5 egg yolks and 2 whole eggs with the caramel mixture until creamy. Assemble both masses and fold in the whipped cream and freeze overnight.
- Because the parfait should be shaped later, an approx. 10 cm x 20 cm casserole dish with an approx. 2 cm high rim is best for this. Lay them out tightly beforehand with cling film and fill with the parfait.
Coffee oil
- Let the coffee beans steep in oil at 50 degrees. Let stand for about 3 hours and pass.
Peanut Chocolate Bottom
- Finely chop the peanuts and half of the couverture. Work the flour, butter, powdered sugar, egg yolk and salt into a smooth dough and finally knead in the nuts and the chopped couverture. Spread the dough out on an approx. 10 cm x 20 cm baking pan lined with baking paper. Bake in the preheated oven at 180 ° C for about 20 minutes.
Peanut and caramel hip
- Mix the caramel candies in a food processor to a fine powder, place with a spoon on a baking sheet lined with baking paper and allow to melt for about two to three minutes at 180 degrees top / bottom heat. Then take it out of the oven, carefully place the orange zest and the finely chopped peanuts on top and leave to cool.
Serving
- Melt the couverture in a water bath. Caramelize the peanuts and popcorn. Now first cut out the parfait and then the cooled chocolate base with a ring shape. Drizzle the couverture onto the plate and peel it off.
- Place the tartlet on the chocolate mirror, place the peanuts, popcorn and berries and drizzle a few drops of coffee oil on the parfait and on the plate. Finish with a few flakes of Maldon salt on the popcorn / peanuts.
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