Peanut Butter Cup
Peanut Butter Feuilletine, Peanut Butter Mousse, Milk Chocolate Glaze, Banana Gelato, Peanut Brittle
Pastry Chef Jami Callao of Respect Hospitality Group | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
INGREDIENTS
Tart Shells:
Yield: Twenty five 4-inch shells
500 grams all-purpose flour
320 grams butter
110 grams granulated sugar
1 teaspoon kosher salt
50 grams egg yolks
1 whole egg
Zest of 1 lemon
Peanut Butter Feuilletine:
Yield: Sixteen 4-inch tarts
142 grams milk chocolate
150 grams peanut butter
4 ounces feuilletine
Peanut Butter Mousse:
Yield: Sixteen 4-inch tarts
425 grams milk chocolate
220 grams peanut butter
8 ounces whole milk
5 grams kosher salt
12 ounces heavy cream
Milk Chocolate Glaze:
Yield: 1 quart
360 grams milk chocolate
440 grams heavy cream
60 grams granulated sugar
40 grams glucose syrup
40 grams butter
Peanut Brittle:
Yield: 2 cups
200 grams granulated sugar
100 grams peanuts
Banana Gelato:
Yield: 12 quarts
1.2 kilograms granulated sugar
200 grams dextrose powder
30 grams gelato stabilizer
5 grams kosher salt
5 liters whole milk
600 grams egg yolks
28 ounces condensed milk
36 bananas
Juice of 12 lemons
48 ounces heavy cream
METHOD
For the Tart Shells:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, butter, sugar, and salt until a sand-like consistency is achieved. Add remaining ingredients and mix until dough comes together. Transfer to a lightly floured work surface and knead until dough is smooth and elastic. Wrap tightly in plastic wrap and refrigerate 3 hours. Once chilled, transfer to a work surface and roll out to a ¼-inch thickness. Line 4-inch tart molds with dough. Using a fork, dock dough. Freeze 4 hours. Add baking weights to shells and blind bake 8 minutes. Remove weights and bake additional 6 minutes, or until golden brown. Let cool.
For the Peanut Butter Feuilletine:
In a double boiler, melt chocolate. Remove from heat and fold in remaining ingredients. Place 25 grams of mixture into Tart Shells. Refrigerate until set.
For the Peanut Butter Mousse:
In a pot over medium-high heat, combine chocolate, peanut butter, milk, and salt. Cook until chocolate is fully melted. Keep warm. In the bowl of a stand mixer fitted with a whisk attachment, whip cream until medium-stiff peaks form. Fold in chocolate mixture. Transfer to a piping bag and refrigerate. Once set, fill Tart Shells with mousse. Wrap Tart Shells in parchment paper and freeze overnight.
For the Milk Chocolate Glaze:
Place 180 grams chocolate in a nonreactive container and set aside. In a pot over medium-high heat, add heavy cream, sugar, and glucose. Bring to a boil, then pour over chocolate. Stir until chocolate has melted. Add remaining chocolate and stir to combine. Add butter and, using a Vitamix Commercial immersion blender, blend until incorporated. Transfer to an airtight container and set aside.
For the Peanut Butter Cups:
In a pot over medium low flame, heat Milk Chocolate Glaze to 102°F. Transfer filled Tart Shells to a parchment paper-lined sheet tray set over a wire rack. Cover Tart Shells with Milk Chocolate Glaze. Let sit at room temperature 15 minutes. Refrigerate.
For the Peanut Brittle:
In a sauté pan over medium heat, add sugar and just enough water to achieve a wet sand-like consistency. Cook until sugar reaches 239°F. Stir in peanuts. Transfer mixture to a silicone-lined sheet tray and let cool. Break into pieces and transfer to a food processor. Pulse until a rough powder is achieved. Transfer to an airtight container and reserve.
For the Banana Gelato:
In a mixing bowl, whisk to combine, sugar, dextrose powder, milk powder, stabilizer, and salt. Set aside. In a pot over medium heat, add milk and half of the sugar mixture. Heat to 104°F. In the bowl with remaining sugar mixture, add egg yolks. Whisk to combine. Temper egg mixture with milk mixture. Add egg mixture to pot. Heat to 185°F then remove from heat. Let cool to 140°F then stir in condensed milk. Refrigerate until mixture reaches 39°F. Add bananas, lemon juice, and heavy cream. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Transfer to an airtight container and refrigerate overnight. The next day, transfer base to an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.
To Assemble and Serve:
Place 1 Peanut Butter Cup in the middle of a serving plate. Top with 1 scoop Banana Gelato. Garnish with desired amount Peanut Brittle.
