The peanut butter mousse also makes a great filling in an éclair or as a layer in a gateau – to remove the peanut as an allergen you can simply exchange the peanut butter for ingredients such as Nutella, caramel or chocolate ganache.
Peanut Butter Mousse
- 450g Anchor Cream
- 2g vanilla paste
- 60g icing sugar
- 200g Anchor Cream Cheese
- 200g peanut butter
Whisk 300g of cream, the vanilla & sugar together.
Soften the cream cheese and beat until smooth.
Whisk in the remaining runny cream and then the softened peanut butter.
Fold in the whisked cream.
- 250g caster sugar
- 200g Mainland Unsalted Butter
- 80g glucose syrup
- 5g flaky sea salt
- 320g peanuts
Place the butter, salt, sugar & glucose into the pot.
Cook over a low heat, stirring gently until the mixture is smooth – then stir in the chopped peanuts.
Spread onto a silicon sheet and bake at 180°C for approximately 10–12 minutes or until caramelised.
Allow to cool before crushing into small textured pieces and store in an airtight container.
Cut brioche donut blanks and pipe some dulce de leche onto the base of each donut.
Pipe the peanut butter mousse on top of the dulce de leche and sandwich the 2 halves together.
Decorate as desired.
The mousse can be prepared in larger batches and stored in the refrigerator for up to 3–4 days ready to pipe into freshly made donuts each day.Download the recipie