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If you have already started thinking about a diet that elusive tomorrow we will start, the remorse of conscience for the weekend of lavish dinners, the idea that soon it is spring and summer, then comes the proof costume (have you ever wondered why I prefer the Nordic countries?:-D), but first you have to go to Carnival with its fried and lasagna and Easter with chocolate eggs and Only then, if you are thinking that today I will propose a recipe for a light lunch that makes you lose weight permanently and avoid the yo-yo ... well, you are mistaken! :-D
Now I made the serious mistake to not only buy but also to browse and start to prepare the delicacies of the book "savory pastry" by Luca Montersino (if you have forgotten, you can look here and here ) . Unfortunately, the recipes Montersino not get along very well with the diets and in particular I think the recipe that I will propose today is the antithesis of the word "diet", but they are all synonymous with absolute goodness. So I thought to prepare these yo-yo and to share the recipe with you.

Yo-yo peanut (Luke Montersino)

Serves 120 people For the peanut
Dacquoise

400 g egg whites 140 g of maltitol
140 g inulin
400 g of salted peanuts
100 g of flour 180 W
6 g of salt for grain


400 g of salted peanuts

For the chantilly peanut

300 g whipped cream 80 g salted peanuts
4 g gelatin sheets
400 g of "custard" made with salted
200 g of fresh whole milk
, 50 g cream
9 g corn starch
9 grams of rice starch
50 g Parmigiano Reggiano
1.5 g of salt

nutmeg 60 g egg yolks (3 egg) 20g butter


For Dacquoise, refined salted peanuts with flour and salt in a planetary fitted with a whisk the egg white with maltitol and inulin. Pour the powder by hand and gradually over egg whites, stirring from bottom to top. Modeled on the cookie sheet and sprinkle with chopped peanuts. Bake at 180 ° C with the valve closed. When cooked (my notes: approximately 20 minutes) killed immediately in a positive temperature.
Prepare the "cream pastry "salt (it's a cheese sauce, it has nothing to do with a pastry cream, I just want to return the look.) Boil the milk in the meantime starches mixed with grated Parmesan, salt and nutmeg and add to cream cold when the milk boils, pour the mixture of starch and stir with a whisk over heat for a few minutes. When thick, pour the cream egg yolks and stir vigorously with the whip a few more minutes. Remove from the heat and add the butter. Break down immediately in a positive temperature, and then smoothed in the planet.
For the peanut chantilly, taken a piece of pastry cream salt, add the isinglass softened in cold water and wrung out and heat in microwave to dissolve. Add the remaining cold cream and peanut butter, lightened with whipped cream.
To finish, coupled with two at the Dacquoise joining biscuits with whipped cream to peanut.

my notes: I have replaced the sugar with maltitol municipality, and halved the amount I have completely omitted the inulin. Instead of forming
Dacquoise circles on parchment paper, I stretched and then with a cup cooked pastry rings when it was still hot, but removing the wheels only once cold.

am happy to share with you these recipes, but it also would like to share the weight that I put eating these delicacies? :-D

Anna Luisa