Charlotte with peanuts, flavored with kirsch

Ingredients:6/8 people

• caster sugar
  200 g
• water
  2 tablespoons
• roasted and crushed peanuts
  200 g
• butter
  200g
• custard
  1 glass
• spoon biscuits
  36
• vanilla custard
  1 glass
• syrup:water
  1/4 litre
• sugar
  2 tablespoons
• pure kirsch
  1 liqueur glass

Preparation:

Difficulty:[usr 3 ]

Place the sugar and water in a saucepan placed over high heat. When the caramel is blond, add the peanuts, stir vigorously and spread on a marble, then leave to cool. Once cold, finely chop this praline.

In a container, put the butter and whip it until it takes on the consistency of an ointment.

Then add the crushed praline, then the custard. reserve.

Line a charlotte mold with spoon biscuits soaked in kirsch syrup.

Pour half of the composition into the mold, lay out a layer of soaked biscuits and pour the rest of the composition. Finish with another layer of lady fingers cookies.

Put the mold in the refrigerator for at least 8 hours.

Turn out onto a round dish, pour the vanilla custard around the charlotte and garnish with peanuts.

Peanut brittle charlotte

For 6 to 8 people:200 g sugar (7 oz/3/4 cup), 2 tablespoons water, 200 g unsalted toasted and chopped peanuts ( 7 oz/ 3/4 cup), 200 g, butter softened (7 oz/1/2 cup), 100 g custard (4 oz/1/2 cup). 36 sponge lady fingers, 450 g crème anglaise ( 16 oz/ 2 cups) ( if desired as accompanying sauce), syrup:1/4 water ( 8 oz/ 1 cup), 2 tablespoons sugar, 4 tablespoonds kirsch.

• To make the teanut brittle, melt the sugar in the water over medium heat. When the sugar in the water begins to brown, remove from the heat and add the peanuts. Mix until all the nuts are well coated. Spread the peanut mixture onto a well greased, cool, heat resistant surface such as marble. Flatten it as mush as possible and let cool. When cool, chop the peanut brittle into the small pieces, in a large bowl, whip the butter until soft, add the shopped peanut brittle and the crème anglaise and mix.
• Prepare the syrup by heating the water, the sugar and the kirsch in a saucepan until all is melted.
• Line the sides and base of a charlotte mold with lady figers which have been lightly dipped in the syrup. Fill half the mold with the peanut brittle/crème anglaise filling, then cover the filling with another layer of syrup-dipped sponge fingers. Pour the remainig filling on top and cover with more syrup-dipped sponge fingers..
• Cover and refrigerate overnight.
• To serve unmould the charlotte and serve with a crème anglaise sauce if desired.

Source:Hubert's Peanut Recipes