Peanut bar

Veliche™_recepie_Hazelnut_cookie
Recipe by
Anne Gerbaud

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

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