Ingredients
Scale
Peanut Biscuit Base
- 250g petit-beurre or digestive biscuits
- 100g melted butter
- 60g unsalted roasted peanuts (coarsely chopped)
Vanilla Cream Filling
- 300ml cold cream
- 250g mascarpone or labneh
- 80g powdered sugar
- 2 tablespoons vanilla extract or seeds from 1 vanilla bean
- A pinch of salt
Soft Caramel Sauce (Salted Caramel)
- 150g granulated sugar
- 40g butter
- 120ml cream
- 1 teaspoon salt
For the Layer
- 100g peanut butter (smooth or crunchy)
- 60g roasted peanuts
Top Coating (Ganache)
- 150g milk or dark chocolate
- 120ml cream
- 1 tablespoon butter
Decoration
- Peanut crumbs
- Caramel lines
- Chocolate pieces
- Gold dust/gold sprinkles
Instructions
- Prepare the Base: Grind the cookies in a food processor until fine crumbs form. Mix thoroughly with melted butter and crushed peanuts until well combined. Press this mixture firmly into the bottom and sides of a bûche (log) mold to create a solid base. Place in the freezer for 10-15 minutes to set.
- Make the Caramel: Place the sugar in a pan over medium heat and allow it to melt without stirring. Once it turns amber in color, carefully add the butter and stir until incorporated. Gradually pour in the cream (be cautious as it will bubble vigorously). Add a teaspoon of salt and stir to combine. Remove from heat and set aside to cool. The ideal consistency should be smooth and pourable but not too thin.
- Prepare the Vanilla Cream: Whip the cold cream until it reaches semi-stiff peaks. Add the mascarpone, powdered sugar, and vanilla, continuing to whip until the mixture becomes shiny and smooth. Incorporate a pinch of salt to enhance the flavor profile.
- Assemble the Log: Spread a thin, even layer of peanut butter over the chilled biscuit base. Drizzle a light layer of the cooled caramel sauce over the peanut butter. Pour half of the prepared vanilla cream on top and spread evenly. Sprinkle with roasted peanuts, then add the remaining vanilla cream, smoothing the surface. Cover the log with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Make the Ganache: Heat the cream in a saucepan until hot but not boiling. Place the finely chopped chocolate in a bowl and pour the hot cream over it. Let sit undisturbed for 1 minute to allow the chocolate to melt. Stir gently until smooth, then incorporate the butter. Allow the ganache to cool slightly before pouring it over the chilled log.
- Decorate: Once the ganache has slightly set, add decorative elements like peanut crumbs, caramel drizzle lines, chocolate pieces, and gold dust or sprinkles for a festive touch. For a gourmet enhancement, sprinkle a very fine layer of salt on top to elevate the flavor profile.
Notes
- The log needs adequate chilling time to set properly, so plan ahead.
- Use high-quality chocolate for the ganache for the best flavor and texture.
- The contrast between sweet and salty flavors makes this dessert special, so don’t skip the salt in the caramel.
- This dessert can be made up to two days ahead and kept refrigerated.
- For a more intense peanut flavor, you can toast the peanuts before adding them to the recipe.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of log)
- Calories: 650
- Sugar: 35g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg