Recipe Peanut and lychee duo

To prepare this dish

Ingredient list

Lychee custard

90 ml lychee liqueur
270 g whipping cream
105 g egg yolks
90 g sugar
8 g gelatine

Sweet peanut pastry

250 g flour
125 g icing sugar
125 g Elle & Vire gourmet butter 82% fat
80 g crunchy peanut butter
1 egg
1 egg yolk

Almond cream with peanuts

100 g Elle & Vire gourmet butter 82% fat
100 g icing sugar
60 g ground peanuts
60 g almond powder
12 g flour
2 eggs

Nut Streusel

100 g Elle & Vire gourmet butter 82% fat
100 g peanuts
100 g brown sugar
100 g flour

Garnish

75 g isomalt
20 g cashew nut
20 g peanuts

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Lychee custard

   Make a crème anglaise. Add gelatine and lychee liqueur. Pour into a springform pan (or Flexipan) and freeze.

2. 2

   Sweet peanut pastry

   Cream together butter and icing sugar. Add peanut butter, eggs, and then flour. Make sure not to overwork the pastry. Refrigerate.

3. 3

   Almond cream with peanuts

   Cream together butter and icing sugar. Add eggs, powdered almonds, ground peanuts and then flour. Set aside.

4. 4

   Nut Streusel

   Mix together all ingredients. Using cling film, form pastry into a log and freeze. When ready to use, grate the pastry.

5. 5

   Garnish

   Place isomalt between two sheets of Silpat (non-stick baking liners). Bake at 180-200°C for 5-8 min. Remove top Silpat and top with coarsely chopped nuts.

6. 6

   Assembly and decoration

   Roll out the sweet pastry into bottom of springform pan. Apply the peanut almond cream using a piping bag. Top with pitted lychees*. Bake at 180°C for roughly 20 min. Three-quarters of the way through cooking, add the grated Streusel. Finish baking. Leave to cool on a rack. Before serving, top with lychee custard and decorate.

   *250 g pitted lychees

Do you need help?

Do not hesitate to contact our chefs