Peanut bar

I. COMPOSITION

• Peanut praliné
• Silky, smooth caramel
• Caramelised peanuts

II. PEANUT PRALINÉ

• 100 g peanuts
• 50 g sugar
• 17 g water
• 2 g fleur de sel

PROCESS

1. Roast the peanuts at 160°C
2. Boil the sugar and water together at 180°C, then pour over the peanuts
3. Once cold, blend in a processor with the fleur de sel

III. SILKY, SMOOTH CARAMEL

• 18 g glucose (1)
• 17 g sugar
• 35 g cream (35% fat)
• 9 g full-fat milk
• 10 g glucose (2)
• 0.01 g fleur de sel
• 12 g butter

PROCESS

1. Boil the sugar and glucose (1) together at 185°C
2. Mix the cream, milk, glucose and fleur de sel together and add to the pan
3. Boil at 105°C and cool down to 70°C
4. Add the butter, stirring continuously

IV. CARAMELISED PEANUTS

• 100 g peanuts
• 22 g sugar
• 8 g water

PROCESS

1. Roast the peanuts lightly at 160°C
2. Boil the sugar and water together at 110°C, then pour over the nuts
3. Stir with a spatula until the sugar crystallises and the nuts are caramelised