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Home / Peanut Butter & Jelly Push Pop

Peanut Butter & Jelly Push Pop

Peanut Butter & Jelly Push Pop

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Intermediate

  • Components Of Recipe
  • Almond Dacquoise
  • Strawberry Gelee
  • Peanut Butter Mousse
  • Milk Chocolate Peanut Crunch
  • Final Process

Almond Dacquoise

160g (5.6oz)
127g (4.5oz)
33g (1.2oz)
65g (2.3oz)
5g (0.2oz)

Method of Preparation

  1. Sift together the and .
  2. In the mixer, whisk the egg whites, and sugar until it reaches stiff peaks.
  3. Gently fold the dry ingredients into the whipped meringue.
  4. Spread into a ½ sheet pan and bake at 193°C/380°F for about 12 minutes.
  5. Set aside for assembly.

Strawberry Gelee

183g (6.5oz)
500g (17.6oz)
25g (0.9oz)
12g (0.4oz)

* can be replaced with

Method of Preparation

  1. Bloom gelatin in cold water.
  2. Bring strawberry puree, sugar and to a boil.
  3. Add gelatin and mix well.
  4. Set aside for assembly.
Notes to Consider: You may replace with .

Peanut Butter Mousse

180g (6.3oz)
10g (0.4oz)
90g (3.2oz)
70g (2.5oz)
200g (7.1oz)
100g (3.5oz)
2.5g (0.9oz)

* can be replaced with

Method of Preparation

  1. Bloom gelatin in cold water.
  2. Bring the milk and to a boil in a pot.
  3. Whisk together egg yolks and sugar, and temper into hot milk.
  4. Cook to 85°C/185°F and add and .
  5. Cool in an ice bath until slightly warm.
  6. Fold in whipped cream.
  7. Set aside for assembly.

Milk Chocolate Peanut Crunch

272g (9.6oz)
128g (4.5oz)

Method of Preparation

  1. Melt and mix in .
  2. Spread into a ½ sheet pan lined with parchment paper and freeze.

Ingredients

as needed

Final Assembly

  1. Using a ring cutter, cut some circles of Almond Dacquoise the same size as the push pop.
  2. Using a smaller ring cutter, cut some circles of the Milk Chocolate Peanut Crunch that are slightly smaller than the push pop.
  3. Using a scoop or a piping bag, fill the bottom layer of the push pop with the .
  4. Push one of the Almond Dacquoise circles in to the push pop until it is touching the . Make sure it is as level as possible.
  5. Place one of the Milk Chocolate Peanut Crunch circles on top of the sponge, and cover this with a layer of Peanut Butter Mousse.
  6. Freeze.
  7. Pipe or scoop another layer of the on top of the mousse, followed by another circle of Almond Dacquoise.
  8. Pipe another layer of Peanut Butter Mousse.
  9. Freeze.
  10. Pipe a small amount of Strawberry Gelee on top of the Peanut Butter Mousse.
  11. Garnish with chopped peanuts tossed in gold dust.
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Have Questions?

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