Maura Metheny, Top Ten Pastry Chef of 2015, presents her Peanut Caramel Crunch.
Yield: 90 slices (4”x 1”)
Green Vanilla Ganache:
- 2.1 oz/60 g heavy cream
- 0.63 oz/18 g glucose
- 6.6 oz/188 g white chocolate
- 0.5 oz/15 g Carnival Green cocoa butter
- 0.07 oz/2 g vanilla extract
- 0.77 oz/22 g unsalted butter
In saucepan, bring cream and glucose to a boil. Pour over chocolate and cocoa butter and emulsify. Stir in vanilla extract and butter, mixing until butter is incorporated.
- 5 oz/144 g heavy cream
- 1 oz/30 g glucose
- 6.13 oz/174 g dark chocolate 61%
- 2.1 oz/60 g unsalted butter
In saucepan, bring cream and glucose to a boil. Pour over chocolate and emulsify. Add butter, mixing until incorporated.
- 7.8 oz/220 g granulated sugar, divided
- 1 vanilla bean, split and scraped
- 7 oz/200 g heavy cream
- 3.5 oz/100 g glucose
- 0.7 oz/20 g unsalted butter
- 0.07 oz/2 g salt
- 0.5 oz/14 g gelatin, bloomed cold
- 3.17 oz/90 g egg yolks
- 15.8 oz/450 g heavy cream, whipped
1. Make a dry caramel with 5 oz/140 g of the sugar and the vanilla bean. Deglaze with the cream and add the glucose, butter and salt. Add the drained gelatin and stir to dissolve.
2. Whisk together the egg yolks and remaining 2.8 oz/80 g sugar in the bowl of an electric mixer. Whisk over heat and then whip in mixer with whisk attachment until cool. Fold in the cooled caramel mixture, then the whipped cream.
- 21.16 oz/600 g raw blanched peanuts
- 10.5 oz/300 g honey
- 0.07 oz/2 g vanilla paste or 1 vanilla bean
- 0.14 oz/4 g sea salt
- 7 oz/200 g water
Grind peanuts and pass through sifter. Lightly roast the peanuts to dry them out. Combine with the remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.
Peanut Butter Mousse:
- 3.5 oz/102 g heavy cream
- 3 oz/83 g milk
- 3 oz/83 g granulated sugar
- 1.9 oz/55 g egg yolks
- 0.25 oz/7 g gelatin, bloomed
- 4.2 oz/120 g peanut butter
- 8.4 oz/240 g heavy cream 40%, whipped
1. In saucepan, heat unwhipped heavy cream, milk, sugar and yolks, stirring constantly, to 185°F. Add drained gelatin and stir to dissolve. Pour over peanut butter and whisk to combine. Cool to 90°F.
2. Fold in whipped cream and pour into frame. Refrigerate.
Peanut Butter Cream:
- 7 oz/205 g heavy cream
- 1.3 oz/38 g egg yolks
- 1.9 oz/54 g granulated sugar
- 2.4 oz/68 g peanut butter
- 0.07 oz/2 g gelatin, bloomed
In saucepan, combine cream, yolks and sugar and cook, whisking, to 185°F. Remove from heat and whisk in drained gelatin until dissolved. Pour over peanut butter and whisk until smooth.
Crispy Peanut Butter Ganache:
- 3.5 oz/100 g peanut butter
- 3.5 oz/100 g milk chocolate, melted
- 1.76 oz/50 g feuilletine
Mix all ingredients together in a bowl and spread over biscuit before pressing into Peanut Butter Cream.
Chocolate Fondant Cake:
- 15.8 oz/450 g dark chocolate 70%
- 8.8 oz/250 g unsalted butter, melted
- 11.3 oz/320 g egg yolks
- 8 oz/230 g granulated sugar, divided
- 17 oz/480 g egg whites
- 3.8 oz/110 g granulated sugar
1. Melt the chocolate and butter together and let cool.
2. In bowl of electric stand mixer, whip egg yolks with 4.2 oz/120 g of the sugar.
3. In another bowl of mixer, whip egg whites with remaining 3.8 oz/110 g sugar to stiff peaks. Fold half of whipped egg yolk mixture into the melted chocolate and butter. Fold in half of the whipped whites. Fold in remaining yolks, then the remaining whites. Spread onto lined sheet pan and bake at 310°F for about 12 minutes. Wrap while cooling and freeze to unmold.
Dark Peanut Butter Filling:
- 6.17 oz/175 g heavy cream
- 2.1 oz/60 g trimoline
- 6.5 oz/184 g dark chocolate 64%
- 0.5 oz/15 g unsalted butter
- 1.76 oz/50 g creamy peanut butter
In saucepan, bring cream and trimoline to a boil. Pour over chocolate and emulsify. Add peanut butter and whisk until blended.
Chocolate Triangle Spiral:
- Tempered dark chocolate, as needed
Measure acetate to wrap around desired diameter 1.5 times the circumference and no longer than 4” wide (the longer the tube the harder to unmold conventionally). It’s better to make several shorter tubes than fewer longer ones. Cut parchment the same size as the acetate and same amount. Find a half pipe or tuile mold one size larger than the tube you are using. Spread a thin layer of dark chocolate on acetate and cut long even triangles 1.5 x the circumference of the tube you chose. Lay the parchment on top and roll the still tacky acetate end over end evenly onto the tube. Hold for 30 seconds, and then slide off the tube and place end down into tuile mold or half pipe to fully crystallize. Unmold gently until the point where they overlap. Use a paring knife or feed through a length of floss or wire to follow the curve and release the rest of the plastic where the décor overlaps.
- Clear cold-process glaze
1. Using a damp towel, adhere a plastic guitar sheet to a tabletop or flat sheet of Plexi. Lay down polka dot template to cover plastic sheet. Spread dark ganache over stencil and peel up to leave behind dark ganache dots. Freeze plastic.
2. Spread thin layer of Green Vanilla Ganache on top of dots when removed from freezer. Place plastic onto sheet tray with metal frame pressed onto the now green and brown polka dot acetate. Pour and spread weighed layer of Caramel Mousse and freeze. Place cake in refrigerator to cool completely. Pour and spread weighed layer of Peanut Butter Mousse and sprinkle with Poached Peanuts before freezing. Cut chilled cake to desired thickness and put back into refrigerator covered.
3. When you are ready to make the peanut butter cream layer, spread a thin layer of Crispy Peanut Butter Ganache onto top of cake; it will set because the cake is cold. Allow to sit at room temperature. Pour weighed Peanut Butter Cream layer and turn cake, crispy side down, on top of cream layer and gently press to make sure no air is trapped. Freeze thoroughly before unmolding and flipping onto board for cutting. Glaze top of frame while frozen with clear cold-process glaze. Cut with a hot knife and clean after every cut. Cut into 4” strips. Cut strips into 1” slices.
- Caramel sauce
Pipe Dark Peanut Butter Filling into macarons thick enough so they can stand on their side; anchor with caramel sauce. Place dessert slice and unmolded dark chocolate spiral on plate. Feed a dark chocolate stick through the back of the hoop until it touches under the macaron and then allow it to lay into the dessert.