Jun 24, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Coquette’s Peanut Butter Feuilletine

Coquette’s Peanut Butter Feuilletine
Zak Miller's 'Coquette’s Peanut Butter Feuilletine'


Zak Miller, Pastry Chef, Coquette Restaurant, New Orleans, LA brings us his signature recipe.

Yield: 48 servings

Peanut Butter Feuilletine:

12.3 oz/350 g peanut butter
11.4 oz/325 g milk chocolate
8.4 oz/240 g feuilletine

1. Melt the peanut butter and chocolate together. Fold in the feuilletine. Spread on a half sheet of parchment paper and freeze.

2. Cut into squares that are slightly smaller than your mold.

Zak Miller
Zak Miller, Pastry Chef.

 

Salted Caramel:

2.3 oz/65 g glucose
12.5 oz/354 g granulated sugar, divided
4.6 oz/130 g water
22.5 oz/640 g heavy cream
1 vanilla bean, split
0.21 oz/6 g salt
4.4 oz/125 g egg yolks
0.45 oz/13 g gelatin, silver grade, bloomed
5.6 oz/160 g unsalted butter

1. Combine the glucose with 11.3 oz/320 g of the sugar and water. Cook to a caramel. Add the cream to the caramel, then the vanilla and salt. Combine the yolks and remaining 1.2 oz/35 g sugar. Temper the yolks into the caramel. Cook to 185°F/85°C. Add the bloomed gelatin. Pass through a fine chinois and cool to 113°F/45°C. Blend in the butter with an immersion blender. Cool completely.

2. Pipe onto the feuilletine squares and freeze.

Milk Chocolate Mousse:

39.68 oz/1125 g milk chocolate
12.6 oz/360 g heavy cream
1 oz/30 g gelatin, silver grade, bloomed and melted
6.3 oz/180 g egg yolks
4.4 oz/126 g confectioners’ sugar
60.3 oz/1710 g cream, whipped to soft peaks

1. Melt the chocolate. Bring the unwhipped cream to a boil and pour over the chocolate. Add the melted gelatin and emulsify.

2. Whip the yolks and sugar to ribbon. Fold in 1/4 of the whipped cream. Fold in the yolk mixture. Fold in the remaining cream. Pipe into fleximolds and invert the bases into the top. Freeze.

Peanut Praline:

3.5 oz/100 g granulated sugar
3.5 oz/100 g glucose
3.5 oz/100 g peanuts

Caramelize the sugar and glucose. Toast the peanuts and them to the caramel. Spread on a Silpat and cool. Grind to a coarse meal consistency.

Peanut Butter Sorbet:

17.6 oz/500 g water
7 oz/200 g granulated sugar
1 vanilla bean, split lengthwise
8.8 oz/250 g peanut butter

Make a syrup with the water, sugar and vanilla bean by bringing to a boil. Strain and pour over the peanut butter; emulsify.

Chocolate spray:

10.5 oz/300 g milk chocolate
10.5 oz/300 g cocoa butter

Melt together.

Assembly:

1. Remove mousse from freezer and spray with Chocolate Spray. Allow to thaw.

2. Place mousse on a plate. On the front right corner of the mousse place small spoonful of praline. Place a small dot of caramel sauce in front of that. Top the praline with a scoop of the peanut butter sorbet. Sprinkle the sorbet with flake sea salt.

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