CRUNCHY PEANUT AND SALTED CARAMEL

INGREDIENTS Éclair 150 ml water 75 gm unsalted butter 100 gm flour 2 gm salt 3 eggs Crunch 90 gm brown sugar 60 gm flour 30 gm cocoa powder 75 gm unsalted butter Salted peanut caramel ganache 330 gm sugar 165 gm unsalted butter 233 gm cream 233 gms 2 gm sea salt 200 gm peanut butter METHOD: For the éclair

Boil water along with butter and salt. Add in the flour and cook the mixture till it begins to leave the side of the vessel. Remove from flame.

Whisk the mixture till it cools down. Slowly add in the eggs one at a time to create a smooth and fluffy mixture.

Pipe this mixture in the form of fingers measuring approximately 4 inches. For the crunch combine brown sugar, flour, cocoa powder and butter to form soft dough.

Roll out this dough with a rolling pin on a plastic sheet and freeze.

Cut out crunch sheet in such a way that when placed over the piped éclair it would coat it completely. Bake the piped éclairs at 180 degree Celsius for

20 mins For the salted peanut caramel ganache Cook sugar till caramel stage. Deglaze the pan with cream. Once mixture cools down, using a blender, blend in the softened butter, peanut butter and sea salt. Assembly Slice the éclair into half, length wise. Using a piping bag pipe the salted peanut caramel ganache between the éclair to sandwich it. As a variation, salted peanuts can also be added in between the éclair along with the ganache.