Tag Archives: peanut butter

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!

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.

Spread It On Thick – National Peanut Butter Lovers Month

Remember the good old days, when you’d be sitting with your friends in the school cafeteria, and you’d open your lunch box to find a freshly made PB & J sandwich with the crust cut off, just the way you like it? Since those elementary school days, peanut butter has stuck around, reminding us of what we loved about our own childhood. In order to honor this spreadable slice of heaven, November was named National Peanut Butter Lovers Month.

So, to kick off this great month-long holiday, we’ve decided to make a list of our favorite peanut and peanut butter-related fun facts:

  1. Peanuts aren’t even nuts! They’re legumes, and are more closely related to beans than nuts.
  2. Two peanut farmers have been elected President of the United States: Thomas Jefferson and Jimmy Carter.
  3. Just to make one 12-ounce jar of peanut butter, it takes about 540 peanuts!
  4. Peanut Butter was the secret behind TV’s talking horse, Mr. Ed.  
  5. Four of the top 10 candy bars made in the US contain peanuts or peanut butter.
  6. Dr. George Washington Carver researched and developed over 300 uses for peanuts in the early 1900’s except for peanut butter.
  7. Peanut butter is consumed in about 90% of households in the US.
  8. The average child in the US will consume about 1,500 Peanut Butter and Jelly sandwiches by the time he or she graduates high school.
  9. One acre of peanuts will make about 30,000 PB & J sandwiches.
  10. Peanuts and peanut butter contain over 30 essential nutrients, and are naturally cholesterol-free!

Do you know any fun facts about peanuts or peanut butter?  What’s your favorite recipe containing this delicious treat? Leave a comment and “spread it on thick”!

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