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Finale- Brian's Recipe: Peanut Vanilla Chiffon Roll

Posted on Jul 11, 2013 12:00am

Peanut Vanilla Chiffon Roll with Peanut Praline Caramelized Peanuts

Ingredients
Cake
- 1 ½ cup of sugar
- 1 cup of AP flour
- 1 tsp of baking soda and baking powder
- ¼ tsp of salt
- 4 large eggs (yolks separated)
- ½ cup of vegetable oil
- ½ cup of water
- 2 tbl of vanilla
- 2 large egg whites

Peanut Gnocchi Mousse
- 8oz semi sweet chocolate
- ½ cup of milk
- 1 cup of cream
- 1 tsp of vanilla
- 1 cup of peanuts, finely grained

Peanut Praline
- 1 cup of sugar
- 1 cup of peanuts

Chocolate Gnocchi Glaze
- 8oz semi sweet chocolate
- ¾ cup of cream
- 2 tbl. of corn syrup

Recipe
Cake
Preheat oven to 350 degrees. Coat a jelly pan with pam and parchment paper.

Sift together sugar, flour, baking soda, baking powder, and salt. In another bowl, whisk yolks, oil, water, and vanilla. Beat 6 egg whites and half cup of sugar until stiff and shiny. Mix dry and wet ingredients until fully blended. Fold whites a ⅓ at a time into the batter until light and fluffy. Pour into prepared pan, spread evenly and bake for 10-12 minutes. Let cool.

Peanut Gnocchi Mousse
Heat milk in saucepan. Pour over chocolate and stir until smooth. Beat cream until soft peaks. Fold in chocolate and peanuts and refrigerate. *Don't use all mousse for filling

Peanut Praline
Heat sugar on high. Heat and stir with wooden spoon until caramelized color. Add peanuts for about 20 seconds. Turn nuts into oiled pan to harden.

Chocolate Gnocchi Glaze
Bring cream and corn syrup to boil. Pour over chocolate and mix well.