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Φτιάχνει: 4 - 6 Yield

Timeless Classics

Take a classic peanut butter cookie and turn it upside down to make a PB & C (peanut butter & caramel) cookie tart. This cookie tart is made with a combination of textures and different seasonings.

Take a classic peanut butter cookie and turn it upside down to make a PB & C (peanut butter & caramel) cookie tart. This cookie tart is made with a combination of textures and different seasonings.

Διάρκεια ζωής:: 1 Day
Conservation:: 20°C-22°C or on a refrigerated display

Περιέχει: 6 Συστατικά

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236 g

soft butter
218 g

Peanut butter, creamy
20 g

inverted sugar
8 g

Maldon sea salt flakes #1
272 g

light brown sugar
417 g

cake flour
122 g

Eggs, whole
8 g

baking powder
Q.S.

Peanuts, toasted and chopped
Q.S.

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
Q.S.

Maldon sea salt flakes #2

Cream the butter, inverted sugar and peanut butter together in the mixer. Add the first quantity of Maldon salt.
Once the mix is homogenous, add the brown sugar and 25% of the flour and mix well for precisely 2 minutes.
Make sure the eggs are at 22-23°C (72-74°F).
After 2 minutes of mixing, add the eggs gradually and mix well after each addition.
Add the remaining flour and baking powder and mix until just blended.
Place the dough on a guitar sheet and cover with another guitar sheet.
Roll the dough to a thickness of 5 mm (0.2”).
Reserve in the freezer for about 12 hours.
Once you are ready to bake the cookies, make the peanut caramel crust.
Mix some chopped toasted peanuts with chopped Cacao
Barry Zéphyr Caramel and the second quantity of Maldon salt flakes.
Use 12 cm (4.7”) greased metal rings to cut circles in the frozen dough.
Place the cookies on a metal tray lined with a sllpat and top with the crust. Press down on the crust.
Bake at 160°C (320°F) for about 15 minutes or until the internal temperature reaches a minimum of 93°C (199°F) and a maximum of 95°C (203°F).
Let the cookies cool in the molds for a few minutes before unmolding them. Run a small pairing knife around the rim and remove the ring. Let the cookies cool completely at room temperature until needed.

Tools

Metal Tray
Bowl scraper
Bowl(s)
Gloves
Spoon
Guitar sheets
Rolling pin
Infrared Thermometer
Silpat (s)
Tabletop mixer, mixing bowl and a paddle attachment
Small pairing knife
Spatula(s)
12 cm (4.7”) metal rings

150 g

lime puree
90 g

mango puree
2 piece(s)

Vanilla beans
240 g

sucrose
180 g

butter
90 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX
1 g

Maldon sea salt flakes

Put the lime and mango purées in a saucepan.
Split the vanilla beans in two, scrape the seeds and add them to the pan.
Warm the purées to about 70°C (158°F) and reserve.
To make the dry caramel, heat an empty saucepan.
Put a little sucrose in the hot pan and let it melt. Once it melts, add the rest gradually, letting it melt and caramelize after each addition.
Once all the sucrose is melted and the caramel reaches 190°C (375°F), turn off the heat.
Add the butter and whisk until it is melted and incorporated.
Turn the heat back on and gradually add the warm purées.
Whisking well, cook until it reaches 107°C (225°F).
Pour the hot caramel on the chocolate and mix with an immersion blender until well emulsified.
Add the Maldon sea salt.
Pour the caramel into a container and cover with plastic film making sure the film is in contact with the entire surface of the caramel.
Reserve at room temperature (20°C (68°F)) for 12 hours.

Tools

Cooktop
Whisk
Tall recipient
Thermometer
Immersion blender
Bowl(s)
Plastic film
Small paring knife
Saucepans
Cutting board
Gloves (optional)
Spatula(s)
Container

26 g

water
87 g

sucrose
250 g

Peanuts, roasted
15 g

Callebaut Cocoa - Deodorized Cocoa Butter - 3kg Bucket
2 g

Madras curry powder
1 g

Maldon sea salt flakes

Put the water and sucrose in a pan and heat until the
temperature reaches 118°C (244°F).
Once at 118°C (244°F),turn off the heat and add the peanuts.
Mix until the sugar becomes dry and crystallized.
Turn the heat back on to melt the sugar and caramelize.
Add the cocoa butter, curry and salt one by one and mix well after each addition.
Spread the peanuts on a silpat and let them cool.
Store in an airtight container and reserve until ready to use.

Tools

Cooktop
Saucepan
Metal Tray
Thermometer
Bowl(s)
Silpat (s)
Spatula(s)

90 g

sucrose
190 g

water
2 g

Madras curry powder
2 g

vanilla powder
1 g

Maldon sea salt flakes
140 g

gelatin mass 200 Bloom
150 g

pasteurized egg whites
30 g

trehalose
Q.S.

Cooking Spray

Roll each strip of guitar sheet into a cylinder and secure with a piece of tape.
Using some cooking spray, grease the inside of the cylinders.
Place the cylinders inside tall metal rings to protect them from moving around in the blast freezer.
Mix the water and sugar together and warm in the microwave until the sugar dissolves and the temperature reaches 40°C (104°F).
Add the vanilla, curry and salt and whisk well.
Check that the temperature is still at least at 40°C (104°F) and add the gelatin mass.
Mix and set aside.
In the meantime, whip the pasteurized egg whites with the trehalose on high speed.
Once the temperature of the gelatin syrup reaches 24°C (75°F), add it to the egg whites.
Whip to cool down the mixture and stop right before the gelatin starts to set. This can take some time, about 10 minutes.
Place the meringue in a piping bag and cut a small hole.
Carefully pipe some meringue in the prepared guitar cylinders.
Set in the blast freezer until frozen solid.

Tools

Metal Tray
Whisk
Tall recipient
Thermometer
Microwave
Piping Bag
Scissors
Bowl(s)
Tabletop mixer, mixing bowl and a whisk
Tape
Spatula(s)
Guitar sheet strips 4 cm x 22 cm (1.6” x 8.6”)
Tall metal rings

Q.S.

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 20KG BOX

Pour the pre-crystallized chocolate on a guitar sheet and cover with another guitar sheet.
Roll to a thin layer.
Leave it to crystallize for a few seconds.
Use the ring cutters to cut circles in the chocolate.
Place the chocolate sheet on a metal tray, cover with another metal tray and reserve between 14°-17°C (57°-63°F) until needed.

Tools

Paper towel
Mixing bowl (s)
Guitar sheets
Rolling pin
Metal Tray (s)
Spatula(s)
12 cm (4.7”) ring cutter
9 cm (3.5”) ring cutter

Q.S.

fresh raspberries
Q.S.

kaffir lime
Q.S.

Micro cilantro
Q.S.

Maldon sea salt flakes
Q.S.

Snow sugar

Put the caramel into a piping bag.
Pipe concentric circles of caramel on each cookie tart.
Sprinkle with Maldon salt.
Decorate with fresh raspberries.
Add some fresh kaffir lime zest to each tart.
Top each cookie tart with some caramelized peanuts.
Sprinkle with snow sugar all around the edges of each tart.
Place a few micro cilantro sprouts on each cookie tart.
Use a cutter to carefully remove the guitar sheet from around the frozen meringue.
Cut each meringue cylinder to your liking and use to decorate the top of each cookie tart.
Use a chocolate circle or disk as a final decoration step. You can personalize the chocolate decorations by stenciling a design or company logo onto them.