Peanut & Caramel Cake

PEANUT CAKE BATTER
Blend everything in a food processor until smooth and fully emulsified.
Pour into the peanut mold PX43132.
Bake at 170°C (338°F) for 35 minutes.
Blast chill and unmold.

CRUNCHY PEANUT GLAZE
Melt the chocolate, add the peanut paste, and use at 35–40°C (95–104°F).
Dip the still-frozen peanut cakes into the glaze.

SOFT SALTED CARAMEL
Make a caramel with sugar and glucose.
Deglaze with hot cream and vanilla.
Add the pectin and cook to 105–107°C (221–225°F).
Incorporate the butter and fleur de sel, then fill the peanut cakes, already glazed and at room temperature.