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Ingredients
18 servings
Feuilletine layer
Peanut butter Filling
Chocolate Ganache
Instructions
Feuilletine (Bottom layer)
Step 1
Mix sugar and flour.
Step 2
Add the eggs white to the mix and combine well
Step 3
Add the butter to the mix and combine well
Step 4
Take 2 cooking papers sheets same size as the oven tray and pour in the mix.
Step 5
Cook in 180C preheated oven for about 10-20min or until top is golden brown.
Step 6
Crush feuilletine and mix with melted chocolate
Crème anglaise mix
Step 7
Mix eggs with sugar
Step 8
Heat milk
Step 9
Poor a bit of milk in egg mix to warm it up
Step 10
Poor the mix in the casserole and cook it on low heat stove, you have to keep whisking the eggs until it thickens
Step 11
Add the gélatine (I use agar agar) and mix
Step 12
Add the peanut butter or the hazelnut and mix, leave it to cool down
Step 13
Whisk the cream until it thickens (not too thick)
Step 14
Incorporate the cream in the previous nut mix and poor it on top of first layer, you can poor a layer of caramel in between.
Put the cake in the freezer for an hour or two
Glazing
Step 15
Heat milk and cream
Step 16
Poor on top of chocolate to melt it and stir a bit then add butter and mix.
Step 17
Poor the glazing on top of the cake and put in the fridge or freezer if you’re planning to eat it in the next 15min
Notes
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