Peanut Butter Louis - Original Beans

Peanut Butter Louis

by Carla Henriques

With Femmes de Virunga 55% (Organic)

Strong

Essence of roasted nuts and cappuccino inspire and empower as the Femmes de Virunga takes hold of you. The strong taste of a rare Amelonado cacao honours the strength of women farmers lifting up lives in Virunga Park. One bar : One tree Each purchase of strong Femmes de Virunga 55% empowers the women cacao farmers and their community leadership for peace and prosperity in Eastern Congo.


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Peanut Butter Louis

  • 4 persons
  • 90 min.

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.

Ingredients

  • 205 g Original Beans Femmes de Virunga 55%

  • 200 g Original Beans Esmeraldas 42%

  • 150 g Original Beans Udzungwa 70%

Preparation

FIRST STEP: PEANUT BRITTLE

  1. INGREDIENTS:
    80g caster sugar
    60g glucose
    90g peanuts unroasted
    1⁄2 teaspoon fine salt
    60g butter
    1 vanilla
    1⁄2 teaspoon bicarbonate soda

  2. Combine sugar, glucose and 35ml water & cook until 115° C or 239°F.

  3. Add peanuts and cook to 155° C or 311° F stirring constantly.

  4. Remove from the heat and add salt, butter, and vanilla. Mix well and add bicarbonate soda and pour in a tray and let cool.

  5. After the brittle has cooled, chop the peanuts thinly and place on the side.

SECOND STEP: PEANUT BUTTER SHORTBREADINGREDIENTS:

  1. INGREDIENTS:
    60g icing sugar
    90g AP flour
    30g smooth peanut butter
    90g almond flour
    30g unsalted butter
    60ml heavy cream
    100g smooth peanut butter

  2. Sift the icing sugar, and flour in a bowl and mix well.

  3. Add the ground almonds then add the smooth peanut butter and butter. Mix with a paddle until the mix starts to crumble.

  4. Mix in the cream until it forms a dough.

  5. 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.

  6. Bake the shortbread in 8cm square metal frames. Prick the top with a fork.

  7. Cook the shortbread mixture at 170° C or 333°F for 20 to 24 minutes, until golden brown.

  8. Remove from the oven and spread the 100g of smooth peanut butter on top.

  9. Set aside and let it cool.

THIRD STEP: NUT FEUILLETINE

  1. INGREDIENTS:
    35g Original Beans Femmes de Virunga 55%
    12g butter
    120g peanut praline paste
    60g roasted peanut finely chopped
    75g feuilletine

    (Makes 1 mold)

  2. Melt chocolate and butter in a water bath.

  3. Add praline paste, peanuts, feuilletine, and press directly into the frame on top of the cold baked shortbread and peanut butter.

  4. Keep in the fridge until it’s set.

FOURTH STEP: SALTED CARAMEL GANACHE

  1. INGREDIENTS:
    90g caster sugar 180ml heavy cream
    50g butter
    50g glucose
    1⁄2 vanilla pod
    50g Original Beans Esmeraldas 42%

  2. Mix the cream, glucose, butter, and vanilla in a pan until it boils and then set aside.

  3. Make a caramel with a sugar until it reaches a golden, nut brown.

  4. When the caramel is ready remove from the heat and add slowly the cream, always
    whisking.

  5. Return to the heat and boil for 2 minutes adding in the milk chocolate and whisking
    until it is all melted.

  6. Let cool until the mixture reaches room temperature. Pour on top of the nut
    feulletine into the mold.

FIFTH STEP: NUT MIX

  1. INGREDIENTS:
    45g chopped roasted peanuts
    75g chopped peanut brittle
    4g sea salt

  2. Mix all together and sprinkle on top of the salted caramel from the last step.

SIXTH STEP: CARAMEL MOUSSE

  1. INGREDIENTS:
    l00ml milk
    325ml heavy cream
    20g caster sugar
    40g yolks
    150g Original Beans Udzungwa 70%
    150g Original Beans Esmeraldas 42%

  2. 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.

  3. 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.

  4. Pour this mixture over the salted caramel and nuts and place in the fridge to set over night.

SEVENTH STEP: PEANUT PRALINE PASTE MIX

  1. INGREDIENTS:
    600g roasted peanuts
    600g caster sugar
    100ml peanut oil

  2. Preheat the oven to 205° C or 400° F. Spread the peanuts on a tray and cook for 3 minutes to get them hot.

  3. 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.

  4. 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

  1. INGREDIENTS:
    170g Original Beans Femmes de Virunga 55%
    60g peanut praline paste
    280ml heavy cream
    230g absolute cristal glaze
    60ml water
    1 1⁄2 gelatin leaf

  2. Soak the gelatin leaf in ice cold water.

  3. 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.

  4. Add 80ml of heavy cream and slowly incorporate into the chocolate praline mixture. Beat vigorously until the mixture is smooth and glossy.

  5. Put the cristal glaze into a pan with the water. Once the glaze is fully dissolved, pour
    it into the chocolate and stir gently.

  6. 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
    temperature.

  7. Cut the bar into individual servings and pour the glaze over the top while still warm
    (not hot).

NINTH STEP: CHOCOLATE CRUMBLE

  1. INGREDIENTS:
    75g unsalted butter
    50g light muscavado sugar 15g cocoa powder
    25g almond flour
    55g AP flour
    2g sea salt

  2. Set oven to 170° C or 338 °F and set a tray with baking paper.

  3. 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.

  4. Set aside while it cools and blend into fine crumbs.

  5. Serve alongside salted caramel.

“My favourite ingredients are those in which quality and ethics intersect. Original Beans is a shining example. To my mind it’s the best tasting chocolate in the world and also the most ethical. Learning about the amazing projects they’ve developed in some of the poorest corners of the world has been humbling and inspiring.”

Carla Henriques, ,

Femmes de Virunga 55% (Organic)

Strong

Essence of roasted nuts and cappuccino inspire and empower as the Femmes de Virunga takes hold of you. The strong taste of a rare Amelonado cacao honours the strength of women farmers lifting up lives in Virunga Park. One bar : One tree Each purchase of strong Femmes de Virunga 55% empowers the women cacao farmers and their community leadership for peace and prosperity in Eastern Congo.


Specifications

Weight
70 g
Cacao percentage
55%
Bean Origin
Virunga National Park, Eastern Congo (D.R.)
Notes
Price (100g)
€6.36

Ingredients

Cacao mass*, raw cane sugar*, whole milk powder*. Milk solids: 15% minimum, cacao solids: 55% minimum.

Average Nutritional Values

Femmes de Virunga 55%
ORGANIC MILK CHOCOLATE
NUTRITION FACTS
Per 100g

Energy: 2454kJ/586kcal
Fat:	43g
of which saturated fat:26g
Carbohydrate: 45g
of which sugars: 35g
Dietary Fibre: 6g
Protein: 8g
Salt: 0,16g
Iron: 7,3mg
Calcium: 222mg

EMPOWER STRONG WOMEN WITH STRONG CACAO

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