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Home Recipes Peanut Butter and Jelly by Jean-François

Peanut Butter and Jelly by Jean-François

(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
  1. 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
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. 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
  1. 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
  1. Soak the gelatin in cold water for 10 minutes, then squeeze to remove excess water.
  2. 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
  1. 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

Staff
Staff
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