Peanut Butter Louis
The legendary Peanut Butter Louis is one of many delicious desserts the Hawksmoor serves. With a variety of Original Beans chocolates, peanuty-biscuity pastry case, and salted caramel ganache it leaves the sweetest aftertaste one could ask for.
205 g Original Beans Femmes de Virunga 55%
200 g Original Beans Esmeraldas 42%
150 g Original Beans Udzungwa 70%
FIRST STEP: PEANUT BRITTLE
80g caster sugar
90g peanuts unroasted
1⁄2 teaspoon fine salt
1⁄2 teaspoon bicarbonate soda
Combine sugar, glucose and 35ml water & cook until 115° C or 239°F.
Add peanuts and cook to 155° C or 311° F stirring constantly.
Remove from the heat and add salt, butter, and vanilla. Mix well and add bicarbonate soda and pour in a tray and let cool.
After the brittle has cooled, chop the peanuts thinly and place on the side.
SECOND STEP: PEANUT BUTTER SHORTBREADINGREDIENTS:
60g icing sugar
90g AP flour
30g smooth peanut butter
90g almond flour
30g unsalted butter
60ml heavy cream
100g smooth peanut butter
Sift the icing sugar, and flour in a bowl and mix well.
Add the ground almonds then add the smooth peanut butter and butter. Mix with a paddle until the mix starts to crumble.
Mix in the cream until it forms a dough.
Roll mixture between 2 sheets of paper until it is 2 to 3mm thick. Place in the fridge to rest for 30minutes or freeze until required.
Bake the shortbread in 8cm square metal frames. Prick the top with a fork.
Cook the shortbread mixture at 170° C or 333°F for 20 to 24 minutes, until golden brown.
Remove from the oven and spread the 100g of smooth peanut butter on top.
Set aside and let it cool.
THIRD STEP: NUT FEUILLETINE
35g Original Beans Femmes de Virunga 55%
120g peanut praline paste
60g roasted peanut finely chopped
(Makes 1 mold)
Melt chocolate and butter in a water bath.
Add praline paste, peanuts, feuilletine, and press directly into the frame on top of the cold baked shortbread and peanut butter.
Keep in the fridge until it’s set.
FOURTH STEP: SALTED CARAMEL GANACHE
90g caster sugar 180ml heavy cream
1⁄2 vanilla pod
50g Original Beans Esmeraldas 42%
Mix the cream, glucose, butter, and vanilla in a pan until it boils and then set aside.
Make a caramel with a sugar until it reaches a golden, nut brown.
When the caramel is ready remove from the heat and add slowly the cream, always
Return to the heat and boil for 2 minutes adding in the milk chocolate and whisking
until it is all melted.
Let cool until the mixture reaches room temperature. Pour on top of the nut
feulletine into the mold.
FIFTH STEP: NUT MIX
45g chopped roasted peanuts
75g chopped peanut brittle
4g sea salt
Mix all together and sprinkle on top of the salted caramel from the last step.
SIXTH STEP: CARAMEL MOUSSE
325ml heavy cream
20g caster sugar
150g Original Beans Udzungwa 70%
150g Original Beans Esmeraldas 42%
Boil the milk and 100ml of heavy cream. Mix with the yolks and sugar to make a crème anglaise. Let this set over ice until it reaches room temperature.
Melt the milk chocolate over a double-boiler and mix with the crème anglaise. Semi- whip the rest of the heavy cream and fold in to the chocolate mix.
Pour this mixture over the salted caramel and nuts and place in the fridge to set over night.
SEVENTH STEP: PEANUT PRALINE PASTE MIX
600g roasted peanuts
600g caster sugar
100ml peanut oil
Preheat the oven to 205° C or 400° F. Spread the peanuts on a tray and cook for 3 minutes to get them hot.
Transfer to a hot pan and over medium heat add the sugar gradually. Continuously stir to cook until the mixture becomes an amber caramel. Pour in silicone molds.
When the mixture has cooled put into the food processor and blend. Add the peanut oil in while blending and ensure there are no lumps.
EIGHTH STEP: MILK CHOCOLATE PRALINE GLAZE
170g Original Beans Femmes de Virunga 55%
60g peanut praline paste
280ml heavy cream
230g absolute cristal glaze
1 1⁄2 gelatin leaf
Soak the gelatin leaf in ice cold water.
Place the chocolate and praline in a bowl. Set over a pan of gently simmering water;
make sure the water doesn’t touch the base of the bowl. Melt the two items together.
Add 80ml of heavy cream and slowly incorporate into the chocolate praline mixture. Beat vigorously until the mixture is smooth and glossy.
Put the cristal glaze into a pan with the water. Once the glaze is fully dissolved, pour
it into the chocolate and stir gently.
Bring the rest of the cream to a boil and then mix in the gelatin leaf to the cream and
dissolve. Add all components together, stir, and blitz. Set aside to reach room
Cut the bar into individual servings and pour the glaze over the top while still warm
NINTH STEP: CHOCOLATE CRUMBLE
75g unsalted butter
50g light muscavado sugar 15g cocoa powder
25g almond flour
55g AP flour
2g sea salt
Set oven to 170° C or 338 °F and set a tray with baking paper.
Beat butter and sugar until pale and creamy. Then add the cocoa powder and
almond flour and beat for 1 minute. Mix in the AP flour and salt. Pour into the tray
and let bake for 16 minutes or until cooked.
Set aside while it cools and blend into fine crumbs.
Serve alongside salted caramel.