Sarah Barber

Salted Peanut

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Preparation info
    • Difficulty

      Easy

Appears in
Patisserie Perfection
Patisserie Perfection

By Sarah Barber

Published 2015

  • About

Ingredients

Peanut Paste

  • 200 g roasted salted peanuts
  • 25 g peanut oil

Method

Peanut Paste

Roast the peanuts in an oven at 180°C until dark golden brown, Place in a Thermomix and blend on a high speed, gradually adding the oil until a smooth paste is formed.

Salted Peanut Ganache

Bring the peanut paste and the cream to the boil. Melt the chocolate to 45°C, add the inverted sugar.