I have never actually eaten at Le Bernardin, but I have hung out in the kitchen with James Beard Award Winner Executive Pastry Chef Michael Laiskonis, who is part scientist – part magician. This dessert called simply the Chocolate Peanut made me crumble to my knees in sheer delight….As Michael humbly said, it is homage to the Snickers bar. Sorry, but that ain’t no candy bar. He even gave us the Recipe!
Chocolate Peanut Tart
Lemon Confit, Praline Citrus Sorbet, Peanut Butter Powder
Skill Level: Intermediate to Advanced
Special Equipment Needed: 55mm tart rings
Yield: 8 servings
Praline Citrus Sorbet
63g (5 tablespoons) granulated sugar
4g (1 teaspoon) sorbet stabilizer
590g (2 _ cups) water
84g (_ cup) glucose syrup
190g (1 cup) granulated sugar
84g (1/3 cup) orange juice, strained
168g (2/3 cup) lemon juice, strained
255g (1 cup) praline paste
1. Combine first measurement of sugar and stabilizer.
2. Heat water to 50ºC/120ºF. Whisk in stabilizer, then remaining sugar and glucose and bring to a boil for about 30 seconds. Remove from heat.
3. Chill and allow syrup to mature at least 4 hours.
4. Combine syrup, citrus juices, and praline paste; process in ice cream machine according to manufacturer’s instructions.
Chocolate Tart Dough
250g (2 _ cups) all purpose flour
110g (_ cup plus 1 tablespoon) granulated sugar
30g (_ cup) cocoa powder
85g (1 cup) almond flour
3g (_ teaspoon) fine sea salt
160g (_ cup) unsalted butter
50g (2 large) pasteurized egg yolks
25g (2 tablespoons) water
1. In mixer, combine together flour, sugar, cocoa powder, almond flour, and salt.
2. Gradually add butter.
3. Add egg yolks and water, mixing just until incorporated.
4. Turn dough out of the mixer bowl onto a lightly floured surface. Form into a flat rectangle and wrap
tightly. Place dough in the refrigerator and allow to rest a minimum of one hour, or up to two days.
5. After resting, transfer dough to a lightly floured surface. Roll out to a thickness of 1/8 inch. Brush
away excess flour and cut eight 9cm/3 _ inch circles.
6. Line eight 55mm ring molds, arranged on a parchment lined baking sheet, with the dough circles, trimming
the top edge and pressing the dough into the base of the ring to ensure there are no air pockets.
7. Allow unbaked tart shells to rest further for a half an hour, in the refrigerator. Preheat oven to
325ºF/160ºC.
8. Bake tart shells on the middle rack of the oven for 7-8 minutes. Rotate baking sheet and continue to
bake an additional 7-8 minutes.
9. Remove sheet from oven and allow to cool before unmolding tart shells.
Caramel Filling
225g (1 _ cup) granulated sugar
120g (1/2 cup) water
2g (_ teaspoon) lemon juice
20g (1 tablespoon) glucose syrup
180g (_ cup) heavy cream
30g (2 tablespoons) unsalted butter
1. In a medium saucepan, combine, sugar, water, lemon, and glucose. Cover and cook to a dark amber color. Meanwhile, heat cream until warm.
2. Remove caramelized sugar from heat and deglaze with the cream. Return to low heat to completely dissolve sugar.
3. Remove from heat and emulsify butter into the caramel.
Chocolate Ganache
250g (1 cup) heavy cream
40g (2 tablespoons) glucose syrup
275g (10 ounces) dark chocolate couverture (55-61%), chopped
30g (2 tablespoons) unsalted butter, softened
1. In a small saucepan, combine cream and glucose. Bring to a boil.
2. Place chocolate in a large bowl and gradually pour hot cream over it, stirring to emulsify.
3. Allow to cool to 35ºC/95ºF before incorporating butter.
Lemon Purée
120g (_ cup) water
120g (_ cup plus two tablespoons) granulated sugar
4g (1 teaspoon) agar agar
120g (_ cup) lemon juice
1. Combine water, sugar, and agar agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining a simmer for two to three minutes.
2. Remove from heat and whisk in lemon juice. Allow to cool and set.
3. Process in blender until smooth.
Peanut Butter Powder
120g (_ cup) peanut butter
75g (3 cups) N-Zorbit (tapioca maltodextrin), or as needed
1. Place pistachio paste into the bowl of a food processor. Slowly incorporate N-Zorbit until a powdery consistency is achieved.
Assembly
salted peanuts, crushed
lemon confit, chopped
1. Arrange tart shells on a clean baking sheet and line the bottom of each shell with crushed peanuts, about half way. Reserve additional peanuts for final presentation.
3. Warming, if necessary, spoon the caramel filling into each shell, just to cover the peanuts. The shells at this stage should only be half to two thirds full, allowing ample space for the ganache layer.
4. Allow tarts to stand for up to 30 minutes, as the caramel sets slightly.
5. Warming if necessary, fill the remainder of each tart with the chocolate ganache. Allow tarts to
stand an additional 30 minutes to one hour, at room temperature, as the ganache sets.
6. To serve, place a finished tart onto the center of the plate and apply garnish with the lemon purée, lemon confit, crushed peanuts, peanut butter powder, and a quenelle of the praline citrus sorbet.
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Tags: dessert, Le bernardin, toni senecal, tonio! new york
