Chef Chocolatier Maura Metheny’s Peanut and Caramel Crunch Recipe

Chef Maura Metheny's Peanut and Caramel Crunch - Top 10 Pastry Chef DessertDessert Professional hosts a grand celebration for their Top Ten Pastry Chefs in America to celebrate the honorees and their work. This year’s festivities was at the La Venue in New York City earlier on June 2nd where each of the 10 chefs created and served a dessert of his or her choice. Chef Chocolatier Maura Metheny chose to make her Peanut and Caramel Crunch dessert for her Top 10 Pastry Chef Dessert.

Check out Chef Metheny’s recipe below to recreate this delicious beauty!

If you want to take it to the next level and learn from professional artisan chocolatiers and pastry chefs in Southwest Florida, Norman Love Confections has summer classes and you can check out their class schedule here. The new schedule will be published after Valentine’s Day 2016.

Enjoy!

Peanut and Caramel Crunch

Green Vanilla Ganache: yield 300g (one screen)
Cream – 60g
White chocolate – 188g
Glucose – 18g
Vanilla – 2g
Butter – 22g
Carnival Green cocoa butter – 15g

Method:
1. Boil cream and glucose.
2. Pour over chocolate and cocoa butter.
3. Add butter at the end.

Bitter Ganache: yield 400g (3 screens)
Cream – 144
Glucose – 30
Dark Chocolate 61% – 174
Butter – 60

Method:
1. Boil cream and glucose.
2. Pour over chocolate.
3. Add butter at the end.

Caramel Mousse: yield  1100g – one frame
Glucose 100g
Sugar 140g
Vanilla bean 1 scraped
Dry Caramel
– Butter 20g
– Cream 200g
– Salt 2g
Deglaze
– gelatin (bloomed cold) 14g
-add
Yolks 90g
Sugar 80g

Method:
1. Whisk over heat and whip cool.
2. Fold into cooled caramel mixture.
3. Fold into whipped cream.
Whipped cream 450g

Poached Peanuts: 200g/frame
Raw blanched peanuts 600g
Honey 300g
Vanilla (paste or 1 bean) 2g
Sea salt 4g
Water 200g

Method:
1. Grind and sift raw blanched peanuts to desired size.
2. Lightly roast to thaw/dry.
3. Add to liquids and bring to a boil.
4. Simmer for 20 minutes.
5. Strain and bake at 190°f for 1 hour.
6. Bake at 220°f moving for even bake until desired color.
7. Allow to cool uncovered.

Peanut butter Mousse: yield 690g (1100g/frame)
Cream – 102g
Milk – 83g
Sugar – 83g
Yolks – 55g
Gelatin – 7g
Peanut butter – 120g
Whipped Cream 40% – 240g

Method:
1. Cook first 4 to 85°c/185°f and add bloomed gelatin and pour over PB to make Ganache.
2. Cool to 32°c.
3. Fold in cream and pour into frame as desired weight.

Peanut Butter Cream: yield 367g (1800g/frame)
Cream 205g
Yolks 38g
Sugar 54g
Peanut Butter 68g
Gelatin 2g
-Cook first 4 to 5°c/185°f and add bloomed gelatin and pour over PB to make Ganache.

Crispy Peanut Butter Ganache yield 250g (400/full frame )
Peanut Butter 100g
Melted Milk Chocolates 100g
Feuillitine 50g
-Mix together in a bowl and spread over biscuit before pressing into Peanut Butter Cream.

Chocolate Fondant Cake ½” slice thickness yield:1 frame
70% dark chocolate 450g
Butter melted 250g
Yolks 320g
Sugar#1 120g
Whites 480g
Sugar#2 110g

Method:
1. Melt chocolate and butter and cool.
2. Whip sugar #1 and yolks.
3. Whip sugar #2 and whites.
4. Fold ½ pate a bomb into melted chocolate and butter.
5. Fold ½ whites into same mixture.
6. Fold rest of yolks.
7. Fold rest of whites.
8. Bake at 155°c for 12 minutes.
9. Wrap while cooling.
10. Freeze to unmold.

PB Macaroon filling: yield 484g
Cream        175g
Trimoline    60g
64% Dark     184g
Butter        15g
Creamy PB    50g

Method:
1. Boil cream and glucose.
2. Pour over chocolate.
3 Add peanut butter and butter at the end.

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