So The CEO wanted this for dessert. I showed him the recipe over at A Cozy Kitchen and he decided nothing could top it. I was nervous as this was NOT an easy recipe but I adore The CEO (I may have said that before) so I decided I would conquer it.
Ingredients (in three parts)
Crust:
1 stick (8 tbs) unsalted butter at room temp
1/2 cup plus another tbs of confectioner's sugar
the yolk of one large egg
3/4 tbs vanilla extract
1 1/4 cups flour
1/4 cup cocoa powder
Filling:
6 tbs unsalted butter at room temp
3/4 cup creamy peanut butter
1/2 cup confectioner's sugar
2 tbs heavy cream
Ganache:
1/2 cup heavy cream
3 1/2 oz chocolate chips
Some sea salt
Deviations:
None. I didn't use the fancy kind of cocoa powder but other than that I didn't deviate. I know when I am outclassed.
Take a Deep Breath:
To make the crust:
Use a mixer to cream the butter and the confectioner's sugar. Once combined, add the egg yolk and the vanilla and mix together. Sift in the flour and the cocoa and mix until combined. Then, lay out some plastic wrap and scoop the dough onto it. Roll it into a flat ball and wrap up in plastic. Then, refridgerate for an hour.
Preheat the oven to 325. Put the crust in the pan and carefully roll in into a pan. I used a pie pan as I don't have a pastry tart pan. It would probably look cooler but whatever. Make sure you cover the sides of the pan. Put in the oven and bake for 5-10 minutes until it looks dry. Then, put it in the fridge to cool for 20 minutes or so.
*For the real instructions on how to make this, read the original recipe. It all seemed really complicated to me so I cheated. It turned out better than ok.*
To make the filling:
In a bowl, add peanut butter, confectioner's sugar and two tbs heavy cream. Use a mixer to combine until smooth.
When the pie crust is cooled, pour the filling into the crust and smooth out using a butter knife.
Put the filled crust back in the fridge to cool for 30 minutes.
To make the ganache:
Put the chocolate chips in a bowl. Bring the half cup of cream to a boil over medium heat. Then, pour the cream into the chocolate chips and use a fork to whisk together. Spread the chocolate ganache evenly over the pie and chill until set and done.
Just before serving, sprinkle some sea salt on the top.
Here is my completed work:
This tastes just like a peanut butter cup...for sure. This is a great, wonderful, tremendous recipe and I will make it again and again and again.
The only thing I would change is that I would make 125% of the peanut butter mixture and 75% of the chocolate. The end result could use a bit more peanut butter. This is just a taste thing, I think.
The CEO smiled so hard when he tried this...I loved that part the most.
~ EK
Up Next: The promised post on truffles
Ingredients (in three parts)
Crust:
1 stick (8 tbs) unsalted butter at room temp
1/2 cup plus another tbs of confectioner's sugar
the yolk of one large egg
3/4 tbs vanilla extract
1 1/4 cups flour
1/4 cup cocoa powder
Filling:
6 tbs unsalted butter at room temp
3/4 cup creamy peanut butter
1/2 cup confectioner's sugar
2 tbs heavy cream
Ganache:
1/2 cup heavy cream
3 1/2 oz chocolate chips
Some sea salt
Deviations:
None. I didn't use the fancy kind of cocoa powder but other than that I didn't deviate. I know when I am outclassed.
Take a Deep Breath:
To make the crust:
Use a mixer to cream the butter and the confectioner's sugar. Once combined, add the egg yolk and the vanilla and mix together. Sift in the flour and the cocoa and mix until combined. Then, lay out some plastic wrap and scoop the dough onto it. Roll it into a flat ball and wrap up in plastic. Then, refridgerate for an hour.
Preheat the oven to 325. Put the crust in the pan and carefully roll in into a pan. I used a pie pan as I don't have a pastry tart pan. It would probably look cooler but whatever. Make sure you cover the sides of the pan. Put in the oven and bake for 5-10 minutes until it looks dry. Then, put it in the fridge to cool for 20 minutes or so.
*For the real instructions on how to make this, read the original recipe. It all seemed really complicated to me so I cheated. It turned out better than ok.*
To make the filling:
In a bowl, add peanut butter, confectioner's sugar and two tbs heavy cream. Use a mixer to combine until smooth.
When the pie crust is cooled, pour the filling into the crust and smooth out using a butter knife.
Put the filled crust back in the fridge to cool for 30 minutes.
To make the ganache:
Put the chocolate chips in a bowl. Bring the half cup of cream to a boil over medium heat. Then, pour the cream into the chocolate chips and use a fork to whisk together. Spread the chocolate ganache evenly over the pie and chill until set and done.
Just before serving, sprinkle some sea salt on the top.
Here is my completed work:
 |
| A view from the top |
The only thing I would change is that I would make 125% of the peanut butter mixture and 75% of the chocolate. The end result could use a bit more peanut butter. This is just a taste thing, I think.
 |
| A slice of love |
~ EK
Up Next: The promised post on truffles
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