Directions:

NUTMEG & CLOVE SPONGE

• 1. In a saucepan brown butter with split and scraped vanilla, cloves, and grated nutmeg. Strain hot butter over honey and mix well.
• 2. In a bowl combine icing sugar, ground hazelnuts, flour, baking powder, and salt. Add egg whites and combine until well mixed.
• 3. Finish by adding warm brown butter mixture and stir until fully combined.

PEANUT PRALINÉ

• 1. Roast peanuts in a convection oven at 320°F for 20 minutes, stirring halfway through cooking.
• 2. Heat sugar until reaches a brown caramel, then allow it to cool on a baking mat.
• 3. In a food processor, combine roasted peanuts, caramel, fleur de sel, and dried, scraped bean. Process until fully blended and transfer to a piping bag.

PEANUT & CARAMEL CREAM

• 1. In a saucepot heat milk, with roasted peanuts and split vanilla bean with seeds. Allow to infuse overnight.
• 2. The following day, strain and make up the weight of any lost milk, reheat.
• 3. Heat first quantity of sugar until it reaches a brown caramel and stop cooking process with hot infused milk.
• 4. Beat egg yolks with second quantity of sugar, fine salt, and cornstarch. Make a crème pâtissière with the infused milk mixture.
• 5. After cooking, add hydrated gelatin and butter. Stir until fully combined.

UGANDA VANILLA & NUTMEG WHIPPED CREAM

• 1. In a saucepot, heat first quantity of cream with split vanilla bean and seeds, clove, and grated nutmeg. Allow to infuse overnight.
• 2. The following day, strain and bring mixture to a boil. Pour over white chocolate couverture. Mix with hand blender. Add second quantity of cream and mix. Strain and leave to cool overnight.

ASSEMBLY & FINISHING

• 1. Grease 12 metal non-stick molds with softened butter and line with unbleached ground hazelnuts. Fill with sponge mixture about halfway full (60 g per mold). Bake in a convection oven at 320°F for about 20 minutes. Leave upside down to cool before removing from molds.
• 2. Smooth caramel cream and place in piping bag with a 5 mm round tip.
• 3. Place sponge base on white cake boards. Pipe a small amount of peanut praline in the center of each sponge, surround it with chopped peanuts, and pipe some of the caramel cream in the middle.
• 4. Whip ganache and transfer to a piping bag with a 20 mm round tip. Pipe a ball of ganache in center to cover caramel cream. Hollow out the top with a spoon and fill with pastry caramel. Finish each entremet with a light sprinkle of vanilla powder.