The Maxi Peanut

It is an ingredient I especially like working with in pastry, for its intense flavor, its generosity and that nostalgic quality that takes you straight back to certain childhood treats.

I know peanuts are an allergen for some people, of course, but for everyone who can enjoy them, I promise a real moment of indulgence.

With the Maxi Peanut I wanted to go further still, imagining a signature dessert entirely of my own invention, bringing several pastry worlds together on one plate.

It starts with a crisp, flourless cookie base made with chia seeds, chocolate chips and peanuts. A pairing as original as it is tasty, which brings character and an irresistible texture.

But the real surprise comes when you cut into it. I designed a filling that reveals itself as the spoon goes through, its flavors mingling beautifully with the crunch of the cookie and the airy sweetness of the whipped cream.

And because I wanted to take the indulgence all the way, I chose to serve it with a warm coconut sugar caramel, with two squares of melted dark chocolate stirred in. A generous, almost decadent topping that wraps around the whole thing and turns every bite into real pleasure.

Eating it, you find something of the codes of an entremets, the indulgence of a Snickers, and that sensation of discovering a soft center that recalls the famous Ferrero chocolates. And yet the Maxi Peanut resembles none of them: it is a creation in its own right, with its own identity.

So let us be clear: this dessert makes no claim to being light. But as I often like to say, the dose makes the poison. It is all a question of balance and moderation. And I remain convinced that a dessert this indulgent deserves to be savored fully, now and then, without guilt.

With the Maxi Peanut I wanted to create a generous, surprising dessert where every texture and every flavor has its place. A dessert that does not try to be sensible at all costs, but simply to give a great deal of pleasure.