Ingredients
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Ingredients
Yields
12 servings

Chocolate crunch

  • 150 gr. butter wafers
  • 80 gr. brazil nuts or any nut
  • 60 gr. praline or nutella
  • 50 gr. dark chocolate (70%)
  • 50 gr. buckwheat
  • 1 gr. salt

Peanut cream cheese

  • 700 gr. cream cheese
  • 200 gr. peeled raw peanuts
  • 150 gr. powdered sugar
  • 100 gr. sour cream or crĆØme fraĆ®che
  • 100 gr. heavy cream (35% fat)
  • 90 gr. white sugar
  • 20 gr. sunflower or neutral oil

Strawberry jam

  • 400 gr. fresh or frozen strawberries
  • 70 gr. white sugar
  • 4 gr. gelatine

Chocolate glaze

  • 250 gr. dark chocolate (70%)
  • 200 gr. heavy cream (35% fat)
  • 50 gr. butter
strawberry-7 peanut-2
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
55m
  1. Chocolate crunch
    • 150 gr. butter wafers
    • 80 gr. brazil nuts or any nut
    • 60 gr. praline or nutella
    • 50 gr. dark chocolate (70%)
    • 50 gr. buckwheat
    • 1 gr. salt

    • First, we crush or break the wafers into very small pieces until we get a kind of sand.
    • Then, in a bowl, combine them with the crushed walnuts, buckwheat, praline, melted chocolate and salt and mix well.
    • Next, transfer to a 22 cm round baking tin lined with baking paper and smooth with a spatula or spoon.
    • Bake for 12 minutes at 180Āŗ C.
    • Leave to cool to room temperature, unmould carefully and store in the fridge until use, for at least 1 hour.
  2. Peanut cream cheese
    • 700 gr. cream cheese
    • 200 gr. peeled raw peanuts
    • 150 gr. powdered sugar
    • 100 gr. sour cream or crĆØme fraĆ®che
    • 100 gr. heavy cream (35% fat)
    • 90 gr. white sugar
    • 20 gr. sunflower or neutral oil

    • Start by placing the peanuts on a baking tray and bake them in the oven for 15 minutes at 150Āŗ C. Leave to cool at room temperature.
    • Meanwhile, in the bowl of a mixer, beat the cream cheese on medium speed until creamy, then add the icing sugar and continue beating until well blended.
    • Then add the cream and sour cream and beat.
    • Meanwhile, in a saucepan, heat the white sugar over medium heat until it turns amber caramel. Immediately remove from the heat, pour the caramel onto a baking tray lined with baking paper and leave to cool until it crystallises.
    • Once the peanuts and caramel have cooled, place them in a food processor and grind until they become a liquid paste. Then add the oil and blend to a smooth, shiny, fluid texture.
    • Add the peanut paste to the cheese mixture and blend until perfectly integrated.
    • Finally, transfer the cream to a 22 cm round mould and spread it with a spatula so that it is smooth. Set aside in the fridge.
  3. Strawberry jam
    • 400 gr. fresh or frozen strawberries
    • 70 gr. white sugar
    • 4 gr. gelatine

    • First, hydrate the gelatine in cold water for 10 minutes.
    • Then, wash and remove the tops of the strawberries and cut them into pieces.
    • Next, in a saucepan, cook them together with the sugar over medium heat for about 10 minutes.
    • When the mixture has thickened and looks like jam, add the gelatine and transfer the mixture to a tall container.
    • Finally, process with a hand blender and allow to cool to 30Ā°C.
  4. Chocolate glaze
    • 250 gr. dark chocolate (70%)
    • 200 gr. heavy cream (35% fat)
    • 50 gr. butter

    • In a bowl, mix the chocolate and the butter cut into small pieces.
    • Meanwhile, heat the cream in a saucepan over medium heat until it comes to the boil.
    • Then pour the cream over the chocolate and butter and wait 1 minute to allow the hot cream to melt them.
    • Finally, mix well with the help of a rubber spatula until the mixture is perfectly homogeneous, smooth and shiny.
    • Set aside at room temperature until use, heating it up to 38Āŗ C if necessary before use.
  5. Assembly

    • First, pour the jam over the cream cheese and spread it with a spatula.
    • Then place the chocolate crunch disk on top of the jam.
    • Next, freeze the cake for at least 4 hours, ideally overnight.
    • After this time, unmould the cake and place it on a wire rack on a baking tray lined with cling film.
    • Heat the chocolate glaze to 38Ā° C and immediately pour it over the frozen cake. Remove the excess glaze with a spatula and leave for a few minutes to set on the cake.
    • Remove the excess chocolate from the bottom of the cake with a knife, transfer it to a plate and leave it to thaw completely at room temperature.
    • If you like, you can decorate the cake with fresh strawberries, peanuts and chocolate pearls.
    • Keep in the fridge and leave at room temperature for 5 minutes before serving.
    Chocolate crunch
  • 150 gr. butter wafers
  • 80 gr. brazil nuts or any nut
  • 60 gr. praline or nutella
  • 50 gr. dark chocolate (70%)
  • 50 gr. buckwheat
  • 1 gr. salt
    Peanut cream cheese
  • 700 gr. cream cheese
  • 200 gr. peeled raw peanuts
  • 150 gr. powdered sugar
  • 100 gr. sour cream or crĆØme fraĆ®che
  • 100 gr. heavy cream (35% fat)
  • 90 gr. white sugar
  • 20 gr. sunflower or neutral oil
    Strawberry jam
  • 400 gr. fresh or frozen strawberries
  • 70 gr. white sugar
  • 4 gr. gelatine
    Chocolate glaze
  • 250 gr. dark chocolate (70%)
  • 200 gr. heavy cream (35% fat)
  • 50 gr. butter