Peanut cookie, pistachio cream, vanilla chantilly cream, gianduja chocolate shavings |

Preparation time: 45 min

Preheat your Four at 360 °F

• Peanut cookies

  Combine the nuts and icing sugar in a food processor until a chunky powder.  

  In a mixing bowl, combine the following in this order: Soft soy butter, dry fruits and icing sugar.  Add 2 egg whites and combine well with a spatula.

  In a stand mixer, whisk together the (4) egg whites and sugar.  Whisk until foamy but not quite meringue consistency.  Incorporate the whipped egg whites into the bowl with the nuts and gently mix until fully combined.  Fill the mold of your choice to 2/3 of their height.  Place in the oven for 9-10 minutes.  Wait 5 minutes after removing from the oven before un molding them.

• Pistachio cream

  In a sauce pot, warm the milk, cream and pistachio paste.  In a mixing bowl, blanch the egg yolks and sugar.  Pour the hot liquid onto the eggs while continuing to whisk and then transfer back to the sauce pot.  Cook on low heat while continuing to stir until it thickens to the desired consistency.  Add the rehydrated gelatin and stir until it has completely melted.  Pour the liquid onto the chocolate and let melt.  Mix until you reach a smooth consistency.  Let cool.

• Vanilla whipped cream

  In a mixing bowl or with the help of a stand mixer, whip the 35% cream, sugar and vanilla energetically until you have a whipped cream.  Once done, transfer to the fridge until ready to serve.

• Garnishes

  Using a peeler, make nice thin slices of the Gianduja chocolate.

  In a hot skillet, roast the hazelnuts and peanuts with icing sugar until you have a nice golden caramel color.  Remove from the heat and set aside.

  Crunch the nuts once cooled to get a smaller size.

  Repeat the same process with the icing sugar and the dried fruits, set aside.

• Plating

  On the cookie, make a nice ball of pistachio cream, ideally with a pastry bag.

  With another pastry bag, make a nice garnish of the form of your choice with the vanilla whipped cream. Finalise by garnishing with the slices of gianduja chocolate and caramelized fruits.