Caramel & Peanut Trendy Tartlet

Preparation

1. 1

   Make dry caramel with 225 g sugar in a saucepan over low heat until brown.

2. 2

   Add 900g roasted peanuts then mix until desired colour.

3. 3

   Add 18g fleur de sel and spread on silicone mat.

4. 4

   Once cooled, blend everything in food processor with oil until desired consistency.

5. 5

   Put 216g sugar, 90g water and tartar cream in saucepan over low heat and cook until 164°C.

6. 6

   Add 720g warm peanuts then mix until desired colour.

7. 7

   Spread on tray evenly and let cool.

8. 8

   Separate peanuts and set aside.

9. 9

   In saucepan heat 540 g cream, split vanilla pods and glucose.

10. 10

    Make dry caramel with 324 g sugar until brown then deglaze with cream.

11. 11

    Cook at 105°C then blend with butter and 4g fleur de sel.

12. 12

    Let rest overnight before use.

13. 13

    For assembly fill tartlet bases with peanut praline then salted butter caramel.

14. 14

    Cover with caramelised peanuts.

15. 15

    Dip in crystallised blond chocolate then sprinkle immediately with dried flowers.

16. 16

    Finish by placing blond chocolate plaque (2.25 cm x 10 cm) on top as decoration.