Part 1: Middle Layer
Ingredients
Method- 80g Peanut Butter
- 35ml Coconut Oil
- 1tsp Vanilla Paste
- 8g deZaan Terra Rossa Cocoa Powder
- 35g Maple Syrup
- Melt all ingredients in a sauce pan.
- Mix well until homogenous.
- Keep warm and set aside for assembly.
Part 2: Bottom Layer
Ingredients
Method- 20g Cocoa Butter
- 40g Vegetable Oil
- 120g Feuilletine (see above)
- Melt cocoa butter and vegetable oil together and put in the fridge to set, whip to spreadable texture.
- In a bowl, mix Feuilletine and fat. Spread together and set aside.
Part 3: Top Layer
Ingredients
Method- 80g Peanut Butter
- 25ml Coconut Oil
- 5g Vanilla Paste
- 35g Maple Syrup
- 1g Salt
- In a bowl, stir all the ingredients for top layer together until smooth and set aside.
Part 4: Vegan Feuilletine Base
Ingredients
Method- 20g Cocoa Butter
- 40g Vegetable Oil
- 100g White Sugar
- 35g Chickpea Liquid (Aquafaba)
- 60g All-purpose Flour
- 40g Water
- Melt cocoa butter and vegetable oil together.
- Add sugar to melted fat and whisk evenly.
- When cool, whisk in aquafaba and then whisk in flour to make a paste.
- Whisk in water in three additions.
- Refrigerate for at least 1 hour to thicken.
- Preheat oven to 175°C.
- Scoop some batter onto a silicone baking mat and use a large offset spatula and spread as thinly and evenly as possible.
- Place baking mat on a sheet pan and bake for 8-10 minutes, or until edges are nicely browned and the centers are dry to the touch.
- Let cool on the sheet for 5 minutes, then peel off and break into shards.
Part 5: Assembly
Method- On a tray lined with 20 small paper cup muffin moulds, set the base with Feuilletine mix, followed by the middle layer then the top layer.
- Place in chiller to set for at least 1 hour before unmoulding from the mould.
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