Brioche Donuts

Ingredients

Peanut Butter Mousse:

450	gr	Anchor Cream
2	gr	Vanilla paste
60	gr	Icing sugar
200	gr	Anchor Cream Cheese
200	gr	Peanut butter

Peanut Brittle:

Method

Peanut Butter Mousse:

1. Whisk 300g of cream, the vanilla & sugar together.
2. Soften the cream cheese and beat until smooth.
3. Whisk in the remaining runny cream and then the softened peanut butter.
4. Fold in the whisked cream.

Peanut Brittle:

1. Place the butter, salt, sugar & glucose into the pot.
2. Cook over a low heat, stirring gently until the mixture is smooth – then stir in the chopped peanuts.
3. Spread onto a silicon sheet and bake at 180°C for approximately 10–12 minutes or until caramelised.
4. Allow to cool before crushing into small textured pieces and store in an airtight container.

Assembly 

1. Cut brioche donut blanks and pipe some dulce de leche onto the base of each donut.
2. Pipe the peanut butter mousse on top of the dulce de leche and sandwich the 2 halves together.
3. Decorate as desired.