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Peanut Butter and Chocolate...


Caroline923
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I have to second this. I made this cheesecake this week and it is amazing and so good. The only thing I did (it was gilding the lily, I admit) was to melt about 1/2 c. peanut butter in the microwave and swirl it through the cheesecake before cooking. I ended up with pure nuggets of PB throughout the cheesecake :wub:! Abso-freakin-lutely incredible.

I also make a really good Reeses Cup Fudge and if you want to go classic, I have a (thanks to egulleteers) perfected recipe for Peanut Butter Cookies that you can cook, top with a 'kiss' and then when the kiss melts, you smear it around - that way you get a taste of chocolate and PB together with each bite - not as pretty as leaving the kiss intact, but it tastes better :wink:!

where is the recipe for Aunt Sans' Fudge - would love to try this soon - thx

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i'm making a pb bavarian cream lately that i pair with a good ole american chocolate cake. it's not what i would call decedant however. it's so light and the texture is so smooth that it has a more sophisticated feel to it. yummy and satisfying none the less!

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i'm making a pb bavarian cream lately that i pair with a good ole american chocolate cake.  it's not what i would call decedant however.  it's so light and the texture is so smooth that it has a more sophisticated feel to it.  yummy and satisfying none the less!

Would you share the recipe for the pb bavarian?

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sure - here ya go:

7 sheets gelatin

-bloom, drain and set aside

[could also use 7 tsp powder gelatin added to 7 Tbl h2o, allow to bloom]

7 oz egg yolks

7 oz sugar

18 oz whole milk

14 oz creamy peanut butter

28 oz heavy cream

-make a creme anglaise with yolks, sugar and milk

-while still warm add bloomed gelatin and peanut butter

-allow this mix to cool to warm room temp

-whip cream to soft peaks (medium ok too) and gently fold in to cooled pb anglaise

-poor into desired mold and chill to set

notes: i use a commercial jif style pb. i haven't tried using fresh ground unsalted, unsweetened pb yet but i'm sure it would be great. professionals sometimes don't have the luxury of using the best ingredients - silly huh? it's still great with the jif though. also could use a low sugar praline paste or pistachio paste.

i haven't tried this yet but it's got to be pretty tasty (and expensive) with almond or cashew butter.

yeild: currently i make this in sheets with an almost equal amount of chocolate cake as a base. this qty would give you 1 half sheet pan (use extender). to finish i cut into desired shape (square, rectangle, triangle) then spray with dark choc and garnish with a few dots of ganache and some candied peanuts.

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sure - here ya go:

7 sheets gelatin

-bloom, drain and set aside

[could also use 7 tsp powder gelatin added to 7 Tbl h2o, allow to bloom]

7 oz egg yolks

7 oz sugar

18 oz whole milk

14 oz creamy peanut butter

28 oz heavy cream

-make a creme anglaise with yolks, sugar and milk

-while still warm add bloomed gelatin and peanut butter

-allow this mix to cool to warm room temp

-whip cream to soft peaks (medium ok too) and gently fold in to cooled pb anglaise

-poor into desired mold and chill to set

notes: i use a commercial jif style pb.  i haven't tried using fresh ground unsalted, unsweetened pb yet but i'm sure it would be great.  professionals sometimes don't have the luxury of using the best ingredients - silly huh?  it's still great with the jif though. also could use a low sugar praline paste or pistachio paste.

i haven't tried this yet but it's got to be pretty tasty (and expensive) with almond or cashew butter.

yeild: currently i make this in sheets with an almost equal amount of chocolate cake as a base. this qty would give you 1 half sheet pan (use extender).  to finish i cut into desired shape (square, rectangle, triangle) then spray with dark choc and garnish with a few dots of ganache and some candied peanuts.

AWESOME - will try soon I think though that the good ole Jiff is actually better than natural - the oil in the natural pb makes for a grainy texture...

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i bet you're right caroline. i really added that because the original recipe called for it. i got the recipe at the '04 world pastry forum - can't remember the instructor off the top o' me head, but it was the petit gateau class. you can kind of tell the recipe is french just by looking at the symetry of the measurements - they always do that! especially with custards and such - i love it!

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