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Peanut chocolate twist

Damien Piscioneri


Recipe in 5 steps

Small breton shortbread pastry

Semi-salted butter 340g 29.7 %
Butter 125g 10.9 %
Icing sugar 150g 13.1 %
Fleur de sel 2g 0.1 %
Egg yolks 17g 1.4 %
T55 traditional French flour 425g 37.1 %
Potato starch 85g 7.4 %
Total 1144g 100%

Temper the butter. Cook the egg yolks in the microwave, then strain through a sieve.

Mix the ingredients in their order in the bowl of the mixer fitted with the flat beater and ensure the pastry has a minimum of elasticity.

Set aside in the refrigerator.

Cutting the Breton shortbread pastry

Roll out the Breton shortbread pastry to 5.5 mm with the rolling mill.

Cover with protective film and set aside in the refrigerator.

Cooking the Breton shortbread pastry

Place a sheet of baking paper in a baking tray, then set the rectangles of Breton shortbread pastry on it.

Bake in a ventilated oven at 165°C for 20 minutes.

Caramel filling

Caster sugar 284g 10.6 %
Glucose 473g 17.7 %
Single cream 1705g 64.0 %
Fleur de sel 11g 0.4 %
COCOA BUTTER 38g 1.4 %
Liquid vanilla 50g 1.8 %
Liquid cream 100g 3.7 %
Total 2661g 100%

Cook the caster sugar and glucose at 200°C.

Lower the heat by adding the boiling cream and salt.

Cook everything together to 105°C.

Add the cocoa butter. Cool to 30°C.

Add the liquid vanilla and 100 g of liquid cream.


Set aside on a crystallizing tray.

Legato® 57% vanilla chantilly

35% single cream 150g 23.4 %
1 Tahiti vanilla pod 0g 0.0 %
Trimoline 7g 1.0 %
Glucose 7g 1.0 %
Dark chocolate LEGATO 57% 175g 27.3 %
35% single cream 300g 46.9 %
Total 639g 100%

Heat the cream, glucose, trimoline and the vanilla that you’ve scraped as well as the pod skins in a saucepan.

Leave to infuse for 20 minutes, strain, then warm up again, pour over the No.1 dark couverture.

Mix, add the remaining cream, and leave to cool in the refrigerator for 12 hours.

Whip and plate the Chantilly immediately

Peanut and almond praliné ganache

Liquid cream 300g 61.2 %
Peanut almond praliné 140g 28.5 %
Crushed roasted peanuts 50g 10.2 %
Total 490g 100%

Heat the cream in a saucepan, pour over the praliné, mix, add the crushed peanuts.

Set aside for plating.

Fine milk chocolate layers

Couverture 300g 100.0 %
SQ of fleur de sel 0g 0.0 %
Total 300g 100%

Heat the couverture sufficiently, add the fleur de sel.

Spread between guitar sheets.