Apam Balik Eclair

INGREDIENTS

Yield: 16-17 pieces

Peanut Namelaka

120gRamli Whole Milk 3.5%

20gGlucose Syrup

3gGelatin Powder

15gCold Water

170gVan Houten White Chocolate 23.7%

80gPeanut Paste

250gCandia 35.1% Fat UHT Whipping Cream

2gSalt

Eclair Dough

125gWater

125gRamli Whole Milk 3.5%

4gCastor Sugar

4gSalt

110gCandia 82% Fat Unsalted Butter

140gBread Flour

250gWhole Eggs

Peanut Crumble

100gPrima Featherlight Brand Wheat Flour

30gGround Peanut

40gBrown Sugar

70gCandia 82% Fat Unsalted Butter

pinchSalt

Creamy Corn

Toasted Peanut Chunks

Fruttose products used for this recipe

PROCEDURE

Peanut Namelaka

Bloom gelatin and cold water. Combine white chocolate, peanut paste, and salt in a bowl. Heat milk and glucose until about 80-85 degrees, and add gelatin. Pour hot liquid into the chocolate mixture and let sit for 30 seconds, and blend with a hand blender. Add cold cream and keep in the chiller, preferably overnight.

Eclair Dough

In a pot, combine water, milk, sugar, salt, and butter, and boil until it rises. Add flour and mix quickly to avoid lumps of flour, and continue cooking the dough until the bottom of the pot is browning.
Transfer the dough in a mixer and paddle on a slow speed until there’s not steam on sight. Gradually add eggs until it reaches a slow v-shape batter.
Pipe on a perforated baking mat, sift some icing sugar and bake at 180 degrees top, 190 degrees bottom for 25 minutes, and drop to 170 degrees top and 180 degrees bottom, vent out for 5minutes and bake for 20 minutes or until dry.

Peanut Crumble

Combine all ingredients together and mix until sandy mixture. Bake at 160 degree for 15 minutes or until golden brown.

Assembly

Take an eclair and slice ¼ of it from the top. Add creamy corn, peanut crumble, and toasted peanut, and set aside.
In a mixing bowl, add 200g peanut namelaka and 140g whipping cream (ratio 1:0.7)
Pipe the peanut cream on top and decorate with yellow chocolate deco and peanut chunks.