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Caramel Parfait Glance
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INGREDIENTS: For the peanut dacquoise

– Roasted peanut: 140 gms

– Icing sugar: 260 gms

– Almond powder: 80 gms

– Egg white: 160 gms

– Castor sugar: 100 gms


INGREDIENTS: For the parfait

– Elle vire cream (whipped): 200 gms

– Elle vire cream: 300 gms

– Liquid glucose: 115 gms

– Castor sugar: 140 gms

– Vanilla bean: 1 no.

– Gelatin: 12 gms


INGREDIENTS: For pate bombe

– Egg yolk: 160 gms

– Castor sugar: 50 gms

– Water: 30 gms

– Liquid glucose: 20 gms


METHOD: for the dacquoise

– Crush the peanuts with the icing sugar in a KitchenAid Food Chopper

– Mix in the almond powder. And add to the peanut mix.

– Make a meringue in the KitchenAid Stand Mixer by whipping the egg whites till frothy on speed 4. once frothy gradually add the sugar and increase the speed to 8 till stiff peaks form.

– Fold in the peanut mix with the meringue. Spread on a slipat and bake at 180 for 12 mins

– Once baked crush and spread on the bottom of a square ring to form the base of the dessert.


METHOD: For the parfait

– Whip 200 ml of the elle vire cream in a kitchenAid stand mixer on speed 6 till soft peaks and keep aside in the refrigerator.

– Boil the 300 ml of cream with liquid glucose and scrapped vanilla bean and keep aside.

– In a separate pan make a caramel with the castor sugar. Add the cream mixture and soaked gelatine. Keep aside to cool down


METHOD: For the pate bombe

– Mix boil the water, sugar and glucose till it reaches 118 degrees.

– Whip the yolks in a KitchenAid Stand Mixer on speed 5 till pale yellow in colour and the mixture increases in volume and slowly add the boiled sugar syrup to the yolks.

– Keep whisking till it becomes thick. Fold in the caramel and cream mixture into the pate bombe.

– Finally fold the mixture with the whipped cream, and pour over the dacquoise base and allow to set in the freezer.

– Serve with salted caramel sauce, chocolate sauce, chocolate mousse and sesame tuile.

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