Thaw the puff pastry sheets but keep in a cold place.
Step 2
Mix the cream cheese and sugar until smooth and well combined. Add the peanut butter and continue mixing until blended and smooth.
Step 3
Whip the heavy cream. Add some gelatine to stabilize it. Add into the cream cheese mix.
Step 4
Make the egg wash: mix the egg, liquid heavy cream and a pinch of salt. Set aside.
Step 5
Bake off 1 sheet of puff pastry between 2 sheet pans. Once baked and cold, cut pieces of dough about 6”x 2.5”. To do the honeycomb design, use the 2 sheet of puff pastry, cutting a 6”x 3” band of dough then using a honeycomb roller cut and stretch each piece to have the design appearing.
Step 6
Bake at 400°F for 18 min, adding a little spray of egg wash to have a shiny effect on top, then cool down.
Step 7
Cut the baked pastry lengthwise in two. Fill it with the peanut butter mousse.
Step 8
In a pot, combine the peanuts, sugar and water. Cook at medium heat until the sugar crystallizes around the peanut, then add the vanilla extract. Keep cooking until the crystallized sugar turns into brown caramel.
Step 9
Decorate the honeycomb with the caramelized peanuts.
