Peanuts and Coffee Entremet with Colombian Coffee Pearls by Tristan Rousselot | Pastry Arts

Ingredients

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