(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine)
The inspiration for this dessert is, of course, my three little kids, who eat a peanut butter & jelly sandwich almost every day after school. They all have their own particular twist on it – one likes it with banana, one with strawberry, and the other with Nutella. Here’s my favorite version.
Yield: 10 servings
Concord Grape Foam
- 160 g Concord grape juice
- 40 g granulated sugar
- 3 g Versa Whip
- 5 g xanthan gum
- Blend all ingredients together, then whip for 15 minutes. Refrigerate.
Brioche Sugar Tuile
- 450 g fondant
- 300 g glucose sugar
- 50 g toasted brioche
- 5 g cacao butter
- Make a light caramel with the fondant and sugar, then add the brioche and cacao butter. Pour over a silicone mat and let cool at room temperature.
- In a food processor, mix until you have a powder. On a silicone mat, sift the powder over a rectangle template and bake at 350˚F (no fan) for 4 minutes. While still warm, shape over a baguette sheet pan. Reserve dry.
PB Cream
- 225 g heavy cream
- 16 g glucose
- 5 g xanthan gum
- 60 g milk chocolate
- 50 g peanut butter
- Boil together cream, glucose and xanthan gum, the pour over the chocolate and PB. Mix with an emulsion blender. Refrigerate for 3 hours.
PB Ice Cream
- 440 g milk
- 100 g heavy cream
- 60 g egg yolks
- 30 g praline, divided
- 40 g peanut butter
- ½ vanilla bean
- 300 g milk powder
- 110 g granulated sugar
- 2 g stabilizer
- 30 g caramel sauce
- 20 g milk chocolate plaques
- Pasteurize together milk, heavy cream, yolks, 10 g of the praline, the peanut butter, vanilla bean, milk powder, sugar and stabilizer at 181˚F; blend, and then cool in ice bath.
- Process in ice cream machine. Fold in remaining 20 g praline, caramel sauce and milk chocolate plaques. Keep in the freezer.
PB Crumble
- 550 g all-purpose flour
- 50 g peanut flour
- 25 g granulated sugar
- 25 g brown sugar
- 5 g salt
- 40 g cold unsalted butter
- In a stand mixer fitted with the paddle attachment, mix all the dry ingredients together, then add the butter and mix until mixture has a crumbly texture. Bake at 325˚F for 12 minutes.
Concord Jelly
- 2 g gelatin sheets
- 125 g Concord grape juice
- 20 g granulated sugar
- 2 g Gelan powder
- Soak the gelatin in cold water for 10 minutes, then squeeze to remove excess water.
- Warm up the juice and sugar. Add the gelatin and Gelan, then pour into a small, flat sheet pan. Refrigerate for 1 hour.
Plating
- Sliced red grapes
- Micro mint
- Purple pulled sugar curls
- Place the tuile on a plate. Pipe some PB Cream along the tuile with a star tip. Do the same with the foam, using a round tip. Add some crumble and some grape jelly and place a quenelle of ice cream on top. Garnish with some sliced red grapes, micro mint and some purple pull sugar curls.
Photos courtesy of Jean-François Suteau
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