Caramel Peanut Pie

For the caramel peanut cake, first line a springform pan (diameter 26 cm) with baking paper. Preheat the oven, top/bottom heat about 180 °C, hot air about 160 °C.

For the dough, place butter and peanut butter in a mixing bowl and beat with a mixer until fluffy. Gradually add sugar and vanilla sugar.

Stir in the eggs for half a minute at a time. Mix flour with baking powder and stir in.

Pour the batter into the prepared springform pan and smooth it out. Place the pan on the rack in the preheated oven. Bake for about 20 minutes.

Place the pan on a cake rack, loosen the bottom from the springform pan rim. After about 20 minutes, place 8 Choco Caramel cookies, chocolate side down, on the peanut base while it is still warm. Let the peanut base cool completely.

Meanwhile, for the filling, place sugar in a stainless steel saucepan, cook over medium heat until caramelized golden. Remove the saucepan from the heat, gradually add the cream to the saucepan (be careful, it may splatter!).

Bring the whipping cream to a boil, stirring until the caramel has dissolved. Then pour the caramel mixture into a mixing bowl and let it cool in the refrigerator.

Remove the peanut base from the baking paper, place on a plate. Cut the base in half crosswise. Beat the butter with a mixer until smooth, gradually stir in the caramel mixture. Add the fleur de sel.

Spoon the caramel cream (1 heaping tablespoon into a piping bag fitted with small

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