Mini vanilla peanut cakes
I think by now you know my love of mignardises and tea time. In general, I make these kinds of little cakes using leftovers to avoid wastage.I start with a sharing or individual format, and if there are any leftovers, I mold them in order to recover them. This also makes for quick desserts in case of impromptu guests.However, I'll give you the whole recipe if you'd like to make them without waiting for a surplus of preparation.It's quite simple to make. It has a few resting times, but it only requires 3 preparations.Don't hesitate to tell me what you think of this kind of pastry in the comments below.
Ingredients
Peanut praline
- 200 g roasted and salted peanuts
- 100 g sugar
Vanilla ganache
- 1.5 g gelatine
- 100 g full cream 1
- Half a vanilla pod
- 65 gr white chocolate
- 180 gr full cream 2
Reconstituted shortbread
- 100 gr shortbread cookies or scraps of baked sweet dough
- 30 gr almond powder
- 60 gr butter
Neutral topping
- QS roasted peanuts for decoration
Instructions
Peanut praline
- Make a dry caramel with the sugar. When it reaches a nice amber color, pour it onto a silicone mat and leave to harden.
- In a powerful blender, blend the caramel with the peanuts until you obtain a praliné. If the praline is too doughy, add a little neutral oil, as peanuts release little oil.
- Place a small amount of praline in a mold and freeze until hardened.
- Hydrate the gelatine.
- Heat the cream (1) with the split vanilla pod and leave to infuse for 30 minutes, covered.
- Meanwhile, melt the chocolate in 30-second bursts in the microwave.
- Remove the vanilla pod, add the gelatine and pour the hot cream over the chocolate in 3 batches. Emulsify with a Maryse.
- Pour in the cold cream (2), mix, seal and chill for at least 4 hours.
- After resting, whip up the ganache, place a small amount in the Silikomart Globe mold, add the peanut praline insert and fill the mold with whipped ganache to the edges. Place in the freezer for at least 3 hours.
Reconstituted shortbread
- Crumble the shortbread and melt the butter.
- Mix all ingredients.
- Using a 4cm-diameter cookie cutter, make 15 shortbread pucks, packing the mixture well.
- Place in the freezer until ready to use.
Assembly
- Reheat the neutral glaze, remove the entremets from the molds and quickly dip them in the glaze using a toothpick.
- Place on reconstituted shortbread and decorate with peanut pieces and skins.
- QS= Quantity Sufficient
- I advise you to make this kind of mignardise with leftovers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.