Peanuts and Coffee Entremet with Colombian Coffee Pearls by Tristan Rousselot

Corporate Chef, Prova Gourmet

Based on a precise study by our sensory analysts, I used food-pairing data to determine that coffee has molecules in common with peanuts. It’s a scientific match, and once you’ve worked out the balance of sugars and intensities in each recipe, the combination works and gives a unique feel to a creation combining flavors that are sometimes rarely associated with each other.

Yield: 10 portions

Pecan Sweet Pastry

• 76 g unsalted butter, cut into small cubes
• 22 g pecan powder
• 42 g potato starch
• 145 g T55 flour
• 0.8 g fine salt
• 72 g confectioners’ sugar
• 42 g whole eggs

1. In a mixing bowl with a paddle attachment, mix the butter with the dry ingredients until it reaches a sandy texture.
2. Then add the whole eggs. Once the mixture starts to clump together, stop mixing to avoid kneading. If necessary, finish mixing by hand with a light touch to avoid developing the dough’s gluten.
3. Roll out the dough to a thickness of 2.5 cm between two sheets of parchment paper. Let it rest overnight in the refrigerator.
4. Cut out fluted discs 5 cm in diameter. Bake for 20 minutes at (320°F) 160°C between two Silpain® mats.

Peanut Praline

• 50 g peanuts
• 10 g raw almonds
• 40 g granulated sugar
• 1 g fleur de sel

1. Roast the peanuts and almonds for 20 minutes at (320°F) 160°C in a convection oven and then allow to cool.
2. Make a brown caramel with the sugar, then pour over the nuts and fleur de sel.
3. Cool, then blend the praline without heating. Pipe 8 g of peanut praline into 20 ml 1.4-inch (3.5 cm) diameter by .6-inch (1.6 cm) high pomponette molds and freeze.

Colombian Coffee Cream

• 138 g heavy cream, 35% fat
• 5 g glucose syrup
• 5 g invert sugar (Trimoline®)
• 1 g X58 pectin
• 48 g blonde chocolate
• 4 g Prova Gourmet Pure Colombian Coffee Extract, 100% Arabica

1. Heat the cream, glucose, invert sugar and X58 pectin. Bring to a boil and pour over the blonde chocolate and Columbian coffee extract. Blend, then pour 10 g over the frozen peanut praline in the molds.

Pain de Gênes

• 322 g almond paste, 55%
• 269 g whole eggs
• 59 g egg yolks
• 25 g Prova Gourmet Pure Colombian Coffee Extract, 100% Arabica
• 66 g T55 flour
• 7 g potato starch
• 52 g unsalted butter, melted

1. In a food processor, blend the almond paste while gradually adding the whole eggs, egg yolks and coffee extract until smooth.
2. Transfer the mixture to a mixing bowl with a whisk attachment and emulsify. Then add the sifted flour and potato starch to the emulsified mixture. Finish by incorporating the melted unsalted butter.
3. Pour the mixture into a 15.8-inch x 23.6-inch (40 cm x 60 cm) frame. Bake at 338°F (170°C) for 20 minutes.
4. Cut out discs 1.4 inches (3.5 cm) in diameter and place them on top of the Colombian Coffee Cream in the pomponette molds. Then freeze and unmold.

Colombian Coffee Mousse

• 123 g heavy cream, 35% fat, divided
• 33 g pasteurized whole milk
• 13 g egg yolks
• 8 g gelatin mass (1 water:6 fish gelatin)
• 18 g white chocolate, 28%
• 6 g Prova Gourmet Pure Colombian Coffee Extract, 100% Arabica

1. Heat 33 grams of the cream and milk in a saucepan. Make a crème anglaise with the egg yolks. Incorporate the gelatin mass and white chocolate, then the Colombian coffee extract. Blend, then cool to (70°F) 21°C.
2. Using a mixer with a whisk attachment, whip the remaining 90 grams of cream. Gently fold the whipped cream into the crème anglaise.
3. Pipe 15 g of mousse into 1.8-inch (4.5 cm) diameter by 1-inch (2.5 cm) high silicone molds. Press the frozen inserts into the mousse and smooth the tops. Chill in the refrigerator for 1 hour, then freeze. Unmold the frozen desserts.

Neutral Colombian Coffee Glaze 

• 243 g water (Evian)
• 15 g pure lemon juice
• 48 g glucose syrup DE40
• 174 g granulated sugar, divided
• 4 g X58 Pectin
• 15 g Prova Gourmet Pure Colombian Coffee Extract, 100% Arabica

1. Heat water, lemon juice, and glucose with 126 grams of the sugar to (122°F) 50°C.
2. Add X58 pectin mixed with the remaining 48 grams of the sugar and blend using an immersion blender, then heat to 185°F (85°C). Then add the Colombian coffee extract, cover with cling film directly on the surface, and let cool for 24 hours before use.
3. Warm the glaze before dipping the frozen desserts into it. Sprinkle the edges with roasted and crushed peanuts, then place the desserts on the Pecan Sweet Pastry Discs.

Colombian Coffee Whipped Ganache

• 154 g heavy cream, 35% fat, divided
• 38 g blonde chocolate
• 5 g gelatin mass (1 water:6 fish gelatin)
• 4 g Prova Gourmet Pure Colombian Coffee Extract, 100% Arabica

1. Boil 77 grams of the cream and pour it over the blonde chocolate and gelatin mass, then blend, adding the remaining 77 grams of cream and the Colombian coffee extract. Strain and let cool for at least one night before use.
2. The next day, whip using a mixer with a whisk attachment. Fill a piping bag fitted with a plain #14 nozzle and pipe a ball onto the desserts, then hollow out the ball using a warmed Parisian spoon.

Decoration

• 50 g peanuts
• 50 g Prova Gourmet Colombian Coffee Pearls

1. Roast the peanuts for 20 minutes at (320°F) 160°C, then cool and crush them.
2. Place coffee pearls in the center of the dessert on the hollowed-out coffee whipped ganache.

Photos by Jordi Foto

(This recipe appeared in the Fall 2024 issue of Pastry Arts Magazine)