Zellige Gâteau aux cacahuètes sans cuisson recette gateau Aid

Ingredients

• 200 g Unshelled Peanuts (raw, skin removed)
• 30 g Sesame Seeds (golden, toasted)
• 100 g Flower Honey (light, liquid)
• 200 g Milk Chocolate (couverture or good quality bar, broken into pieces)
• 150 g White Chocolate (pâtissier grade, broken into pieces)
• 50 g Dark Chocolate (70% cacao, broken into pieces for decoration)
• 1 g Sea Salt (pinch, optional)

Instructions

1. Toast Peanuts

   Heat the skillet over medium heat for about 2 minutes until hot, then add the raw peanuts. Reduce the heat to low and stir continuously for 5 minutes until the peanuts turn golden and fragrant. Transfer to a plate to stop cooking.

   Time: PT7M

2. Add Sesame Seeds

   Add the golden sesame seeds to the same skillet and toast, stirring constantly, for 2 minutes until lightly browned.

   Time: PT2M

3. Cool and Coarsely Chop

   Spread the toasted peanuts and sesame seeds on a plate and let them cool completely (about 10 minutes). Then place them in a food processor and pulse until the mixture is coarsely chopped – not a powder, but small crumbs.

   Time: PT12M

4. Melt Milk Chocolate

   Set up a double boiler. Place the milk chocolate pieces in the top bowl and melt over simmering water, stirring gently, until fully smooth (about 5 minutes).

   Time: PT5M

5. Create Chocolate Base

   Using a small spoon, fill each silicone cavity with just enough melted milk chocolate to cover the bottom (about 1 teaspoon). Tap the mold gently to level the surface.

   Time: PT5M

6. Set Base Layer

   Place the filled molds in the refrigerator or freezer for 5 minutes, until the milk chocolate hardens.

   Time: PT5M

7. Mix Honey‑Peanut Filling

   In a mixing bowl, combine the coarsely chopped peanuts with the flower honey and a pinch of sea salt. Stir with a spoon until every peanut piece is well coated and the mixture is sticky.

   Time: PT5M

8. Add Honey‑Peanut Layer

   Spoon the honey‑peanut mixture over the set milk‑chocolate base, filling each cavity about three‑quarters full. Press lightly with the back of the spoon to level.

   Time: PT5M

9. Chill Second Layer

   Return the molds to the refrigerator or freezer for another 5 minutes to firm the honey‑peanut layer.

   Time: PT5M

10. Melt White Chocolate

    Using the double boiler again, melt the white chocolate pieces until smooth (about 5 minutes).

    Time: PT5M

11. Add White Chocolate Top

    Pour the melted white chocolate over each cavity, filling just to the rim (about 2‑3 mm thick). Smooth the surface with the back of a spoon.

    Time: PT5M

12. Final Chill Before Decoration

    Place the molds in the freezer for at least 10 minutes until the white chocolate is completely set.

    Time: PT10M

13. Melt Dark Chocolate for Decoration

    Melt the dark chocolate in the double boiler until fluid (about 5 minutes).

    Time: PT5M

14. Create Decorative Lines

    Using a toothpick or a small piping tip, draw thin lines or swirls of dark chocolate on the surface of each bite. Tap the mold gently to spread the chocolate into the corners if needed.

    Time: PT5M

15. Final Set and Unmold

    Return the molds to the freezer for another 10 minutes to ensure the decoration hardens. Then pop each bite out onto a parchment sheet. Let them sit at room temperature for 15‑20 minutes before serving (especially in warm weather).

    Time: PT10M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

15 g

Fat

9 g

Fiber

1 g