Michelin star dessert
Cream butter with almond meal and sugar, and add flour. Pour in heavy cream and mix until just combined on low speed. Wrap it up and refrigerate until firm. Flour countertop, and work dough out until just pliable. Since this dough is crumbly; roll it out over a silicon mat or parchment into a 9''x12''/23x30cm and 0.15''/4mm thick rectangle. Divide it into 12 x 3''x3''/ 7.5x7.5cm squares; make 24 triangles. Save what’s left to make extra cookies.
Bake in a preheated 350ºF/180ºC oven for about 12 minutes. Right after baking, run cutter across cookies making sure they are all neatly separated; let cool.
Whip heavy cream to soft peaks; chill. Melt chocolate and peanut butter together over a water bath. In a separate bowl, and water bath, whisk eggs with sugar and salt continuously until the mixture is thick and fluffy just like a sabayon. The bottom bowl should not touch the simmering water. Remove from heat and mix in the chocolate and the whipped cream. Line a 9''x13''/23x33cm baking tray with plastic wrap. Pour in the chocolate peanut mousse and cover with plastic wrap in contact, tap the tray to evenly distribute the mixture. Place in the freezer overnight or until completely set. Divide the mousse into 12 x 2.75''x2.75''/7x7cm squares (slightly smaller than the peanut crust) and cut the squares across to make 24 triangles. Keep frozen.
Soak gelatin in cold water to soften, and drain. In a small saucepan cook sugar and water; put a lid on until it boils, remove it and cook to 230ºF/110ºC. Meanwhile, in a medium size saucepan, heat up cream and corn syrup, turn off the heat and mix in the cocoa powder. Pour the hot syrup into the chocolate mixture, add the gelatin and blend. Pass through a sieve and let cool to 95ºF/36ºC. Arrange the chocolate peanut mousse triangles on a draining grate and a place over a baking tray lined with plastic wrap. Glaze frozen cakes and freeze. Once completely frozen, carefully place each mousse over a triangle of peanut butter crust; keep frozen. Thaw dessert a couple of hours at room temp or overnight in the refrigerator before serving. The glaze can be kept refrigerated for up to a week or frozen for months.
Soak gelatin in cold water to soften, and drain. In a medium saucepan, heat up heavy cream without boiling, mix in sugar and peanut butter. Remove from heat and blend in the melted gelatin. Transfer to a pastry bag and chill completely before piping.
Cook sugar and corn syrup to a light brown caramel 300ºF/150ºC. Turn off the heat and melt in chocolate. Transfer on silicone mat to cool. Brake into pieces and place half of the recipe in a food processor and blend into a fine flour. Set the oven rack adjusted to the middle position and preheat with a baking sheet or a pizza stone. Sprinkle some of the chocolate opaline mixture over a silicon mat and bake at 400ºF/205ºC for 7 to 10 minutes. Transfer opaline to a cool surface before using. Store in container with tight-fitting lid or freezer bag at room temp for later use.
This mixture gives a great mouthfeel. Mix the maltodextrin with the oil and add the sugar. Store in container with tight-fitting lid or freezer bag.
Coat the bottom of a saucepan with a some high smoke point oil and mix in kernels. Turn on the heat on medium high and cover the pan and wait for the first kernels to pop then set the heat to low, shake the pan back and forth over the stove. Once the popping slows to severals seconds between pops, turn off the heat and leave the lid slightly ajar to let the steam from popcorn release. Dump popcorn immediately into a wide bowl.
On high heat, cook sugar until it turns brown, add salt and butter. Turn the heat off and fold in 0.9 oz/25g cooked popcorn and transfer onto silicon mat or parchment. Let cool to room temperature and store in container with tight-fitting lid or freezer bag at room temp otherwise it will end up sticky if left uncovered. If it occurs, place the salted caramel popcorn in a 250ºF/121ºC oven for about 20 minutes to get them crispy again.
For the brown butter, cook butter on medium heat until it turns light brown, butter is ready when it stops ''singing''. Turn off the heat and transfer to another bowl; set aside. Mix egg yolks and sugar in medium bowl. Meanwhile, in a medium saucepan, warm up milk and corn syrup and add sugar and dry milk. Bring to a boil, turn off the heat and add the cooked popcorn and let to infuse for about an hour; blend and sieve. Bring milk mixture with the brown butter to a boil and temper the yolk-sugar mixture. Return custard to the stove and cook on low to 185ºF/85ºC. Sieve and let cool completely over ice-water. At this juncture this would make an excellent Popcorn Crème Anglaise. To turn into ice cream, process in an ice cream maker according to the manufacturer's directions and place in the freezer a couple of hours prior serving.
Brush out a trip of chocolate glaze on a plate. Add the glazed chocolate peanut cake. Pipe out dots of panna cotta and chocolate peanut butter mousse and top with caramelized popcorn and gold leaf. Crush some extra peanut crust and sprinkle some where the ice cream will be scooped in, so it wont slide off. Sprinkle some peanut malto as well. Decorate with pieces of chocolate opaline. Add ice cream and serve. Bon appétit!