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Home / Peanut Butter and Jelly Cake de Voyage

Peanut Butter and Jelly Cake de Voyage

Peanut Butter and Jelly Cake de Voyage

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Peanut Cake
  • Peanut Crunch Base
  • Peanut Ganache
  • Strawberry Pate de Fruit
  • Chocolate Glaze
  • Final Assembly

Peanut Cake

200g (7.1oz)
125g (4.4oz)
100g (3.5oz)
1g (0.0oz)
30g (1.1oz)
75g (2.6oz)
13g (0.5oz)
25g (0.9oz)
250g (8.8oz)
300g (10.6oz)
12g (0.4oz)
300g (10.6oz)

* can be replaced with

* can be replaced with

Method of Preparation

  1. Preheat the oven to 160°C/320°F.
  2. Prepare a metal mold by brushing it first with a light coat of butter, then coating the mold in flour. Alternately the mold can be lined with parchment paper.
  3. In the bowl of an electric mixer, combine the butter, brown sugar, sugar, salt, , , and . Beat with the paddle attachment on medium speed until light and fluffy, about 5 minutes.
  4. Slowly add the eggs to the creamed mixture, stopping often to scrape the bowl well and ensure a uniform mixture.
  5. Sift together the all-purpose flour and the baking powder.
  6. Slowly add the dry ingredients to the mixture in the mixer, alternating with the sour cream until all the ingredients have been combined and the batter is smooth and uniform.
  7. Pour the batter into the prepared mold and bake in the preheated oven for about 1 hour, or until golden brown and a skewer inserted in the center comes out clean.
  8. Allow cake to cool before removing from the mold.

Peanut Crunch Base

300g (10.6oz)
300g (10.6oz)

Method of Preparation

  1. Melt couverture in the microwave.
  2. Add and stir to combine well.
  3. Spread onto sheet pan and place in refrigerator to allow to set.
  4. Cut to desired size and use as needed.

Peanut Ganache

200g (7.1oz)
24g (0.8oz)
412g (14.5oz)
125g (4.4oz)
8g (0.3oz)

* can be replaced with

Method of Preparation

  1. Combine the heavy cream and the sorbitol powder and heat to a high simmer. Place the Cacao-Barry ZephyrTM White Chocolate Couverture, 34% and in the bowl of a food processor. Pour the hot liquid over the chocolate and the paste and process until smooth and homogenous.
  2. Cool the mixture to 35°C/95°F and add in the Cacao-Barry Mycryo, and process again until smooth and emulsified.
  3. Cool the mixture to 31°C/88°F and pour out into a shallow pan. Cover the ganache with plastic wrap.
  4. Once the ganache has fully crystallized, place it in the bowl of an electric mixer, and using the paddle attachment, whip on medium speed only briefly, to obtain a smooth and pipeable texture.

Strawberry Pate de Fruit

250g (8.8oz)
25g (0.9oz)
6g (0.2oz)
250g (8.8oz)
41g (1.4oz)
4g (0.1oz)
18g (0.6oz)

* can be replaced with

Method of Preparation

  1. Bring the fruit puree to the boil in a round bottomed pan, while stirring.
  2. Mix together the first amount of sugar and the pectin.
  3. Sprinkle the pectin mixture over the boiling puree and boil for 2 to 3 minutes.
  4. Mix in the granulated sugar with the fruit puree in 3 to 4 stages, and then add the warmed glucose.
  5. Cook together to 107°C to obtain 75° brix on the refractometer.
  6. Stir in the tartaric acid solution and the 5-Star Chef Pastry Select Strawberry Compound and pour into the frame.

Chocolate Glaze

300g (10.6oz)
200g (7.1oz)

Method of Preparation

  1. Melt both products and combine together.
  2. Strain.
  3. Use at 35°C/95°F.

Final Assembly

as desired
as desired

Method of Preparation

  1. Pipe Peanut Ganache into center of cake.
  2. Place strip of Strawberry Pate de Fruit on top of cake.
  3. Mask Peanut Cake with the Peanut Ganache.
  4. Place Peanut Crunch Base on bottom of cake.
  5. Cover the cake with Chocolate Glaze.
  6. Stripe cake with .
  7. Garnish with as desired.
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