Peanut Finger Recipe by Chef Eric Lecerf

Recipe for 24 Peanut Fingers

First Step: Peanut/Hazelnut Financier

Ingredients: 

• 300g sugar
• 100g peanut powder
• 50g hazelnut powder
• 150g flour
• 375g egg whites
• 375g browned butter
• Vanilla, to taste

Procedure:

1. Brown the butter
2. Mix together sugar, hazelnut and almond powders, and flour
3. Gradually add raw egg whites and vanilla, mix
4. Add the hot browned butter
5. Fill the EASY TARTE Finger 013690 molds
6. Bake for 12 minutes at 180°C

Second Step: Peanut/Hazelnut Praliné

Ingredients: 

• 250g sugar
• 200g hazelnuts
• 200g peanuts
• 80g peanut butter
• 150g caramelized peanuts

Procedure:

1. Roast the nuts
2. Caramelize the sugar then make a praliné
3. Add the peanut butter, then the caramelized peanuts
4. Fill the hollows of the EASY TARTE Finger financiers

Third Step: Rock Icing

Ingredients: 

• 300g milk chocolate
• 80g dark chocolate
• 80g cocoa butter
• 20g oil

Procedure:

1. Heat the chocolates + cocoa butter in a double boiler
2. Then add the oil
3. Use between 35 and 40°C

Decorations: gold powder, roasted peanuts

Ingredients

Equipment and ustensils

• Silicone mould EASY TART Finger - 013690

Recipe steps

• Peanut/Hazelnut Financier

• Peanut/Hazelnut Praliné

• Rocher frosting

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