- 200 g caster sugar (7 oz / ¾ cup)
- 2 tablespoons water
- 200 g roasted and unsalted peanuts, chopped (7 oz / ¾ cup)
- 200 g softened butter (7 oz)
- 100 g crème pâtissière or custard (4 oz / ½ cup)
- 36 ladyfinger biscuits (spoon biscuits)
- Syrup: ¼ liter (1 cup) water, 2 tablespoons sugar, 4 tablespoons pure kirsch
- 450 g crème anglaise or vanilla custard (16 oz / 2 cups), for serving (optional)
Difficulty: Intermediate (3/5)
- To make the peanut praline, combine sugar and water in a saucepan over medium-high heat. Cook until the caramel turns blond, then stir in the peanuts. Spread onto a greased marble surface or heatproof tray, cool completely, and chop finely.
- In a bowl, whip the softened butter until creamy like an ointment. Fold in the chopped praline and custard until smooth. Set aside.
- Prepare the kirsch syrup: Heat water, sugar, and kirsch in a saucepan until the sugar dissolves. Cool slightly.
- Line a charlotte mold with ladyfingers lightly dipped in the syrup, covering the base and sides.
- Pour half the praline cream into the mold, add a layer of dipped ladyfingers, then the remaining cream. Top with another layer of ladyfingers.
- Cover and refrigerate for at least 8 hours or overnight.
- Unmold onto a serving plate. Surround with crème anglaise and garnish with extra peanuts.
Adapted from Hubert's Peanut Recipes, this elegant charlotte combines crunchy peanut praline with silky custard and kirsch for an authentic French treat trusted by home bakers for generations.
