Generous peanut

Preparation:

Cocoa peanut puff pastry:

Mix all the ingredients (except the water and the second part of the butter) to get sandy texture, then add cold water to make a homogeneous dough. Shape it into a flat rectangle and let it rest in the fridge at 4°C. Laminate the dough 4 times longer than larger. Laminate the butter at 10 to 12°, 2 times longer than larger. Place the butter on the dough and cover with the dough again. Fold in 2 and cut the sides of the dough to see all the layers.

Turn to 90°, laminate 4 times longer than larger and fold in 4. Cut again the sides of the dough. Let it cool down for a minimum of 3h in a refrigerator at 4°C then do another double-folding like the last step. Let it cool down again for a minimum of 1h in a refrigerator at 4°C. Laminate the dough at 1,5 cm of thickness and cut rings of ø6,5cm outside and ø5cm inside. Place the rings around a metallic ring of ø5cm and deep it into the sugar. Bake around 40min at 150°C in a ventilated oven.

Bake some extra dough for the peanut crunchy recipe. Unmold the tube of puff pastry when it is still warm but not too hot and keep it in a hermetic box.

Peanut crunch:

Melt the chocolates with the peanut butter and oil and mix it with the rest of the ingredients. Pour around 20g in each ring of baked puff pastry to fill the bottom and let crystalize.

Cocoa peanut sauce:

Mix icing sugar with cocoa powder, salt and cold milk, then add in 2 steps the peanut butter to create an emulsion. Fill a piping bag and keep in a refrigerator.

Peanut chantilly:

Warm up first cream with sugar and gelatin then pour on peanut butter with salt to make a ganache. Mix with cold liquid fresh cream and let cooling down in refrigerator. Whip when needed.

Assembly:

On the cup , sprinkle some snow sugar made from puff pastry and peanut crunchy and pipe one part of Chantilly inside.

Fill the middle with some Cocoa Peanut sauce and finish with one big drop of Chantilly on the top.

Decorate with some broken roasted peanut.