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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.Take a classic peanut butter cookie and turn it upside down to make a PB & C (peanut butter & caramel) cookie tart. This...
- Shelf life:
- 1 Day
- Conservation:
- 20°C-22°C or on a refrigerated display
Containing: 6 Components
Cookie Dough
Ingredients: Cookie Dough
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8.3 ozsoft butter
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7.7 ozPeanut butter, creamy
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0.7 ozinverted sugar
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0.3 ozMaldon sea salt flakes #1
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9.6 ozlight brown sugar
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0.9 lbcake flour
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4.3 ozEggs, whole
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0.3 ozbaking powder
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Q.S.Peanuts, toasted and chopped
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Q.S.Maldon sea salt flakes #2
Preparation: Cookie Dough
- 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.
View 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)
- 13 cm (4.7”) metal rings
Lime and Mango Caramel
Ingredients: Lime and Mango Caramel
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5.3 ozlime puree
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3.2 ozmango puree
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2 piece(s)Vanilla beans
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8.5 ozsucrose
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6.3 ozbutter
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15.4 grMaldon sea salt flakes
Preparation: Lime and Mango Caramel
- 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.
View tools
- Cooktop
- Whisk
- Tall recipient
- Thermometer
- Immersion blender
- Bowl(s)
- Plastic film
- Small paring knife
- Saucepans
- Cutting board
- Gloves (optional)
- Spatula(s)
- Container
Caramelized Peanuts
Ingredients: Caramelized Peanuts
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0.9 ozwater
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3.1 ozsucrose
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8.8 ozPeanuts, roasted
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0.5 ozNCB-HDO3
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0.1 ozMadras curry powder
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15.4 grMaldon sea salt flakes
Preparation: Caramelized Peanuts
- 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.
View tools
- Cooktop
- Saucepan
- Metal Tray
- Thermometer
- Bowl(s)
- Silpat (s)
- Spatula(s)
Air Meringue
Ingredients: Air Meringue
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3.2 ozsucrose
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6.7 ozwater
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0.1 ozMadras curry powder
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0.1 ozvanilla powder
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15.4 grMaldon sea salt flakes
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4.9 ozgelatin mass 200 Bloom
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5.3 ozpasteurized egg whites
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1.1 oztrehalose
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Q.S.Cooking Spray
Preparation: Air Meringue
- 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.
View 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
Decoration
Ingredients: Decoration
Preparation: Decoration
- 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.
View tools
- Paper towel
- Mixing bowl (s)
- Guitar sheets
- Rolling pin
- Metal Tray (s)
- Spatula(s)
- 13 cm (4.7”) ring cutter
- 10 cm (3.5”) ring cutter
Assembly
Ingredients: Assembly
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Q.S.fresh raspberries
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Q.S.kaffir lime
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Q.S.Micro cilantro
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Q.S.Maldon sea salt flakes
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Q.S.Snow sugar
Preparation: Assembly
- 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.
View tools
- Tall recipient
- Scissors
- Spoon
- Small paring knife
- Cutting board
- Microplane
- Cutter
- Spatula(s)
- Piping bag & round tip
- Sifter
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