these were so good, if you love peanut butter then you are going to love these.
on paper they seem hard to make but they are not really its just that require a few steps to make them.
if you want to make it easier you can use shop bought puff pastry and brittle.
(175g) 1 1/4 cup all purpose flour
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
preheat the oven to 375f
in a pan add the butter and water and stir over a medium heat until the butter has melted, then remove from the heat and stir in the flour, sugar and salt stir until the mixture forms a ball and pulls away from the sides of the pan,
put the pan back on the heat and stir for a minute or two,
then in a dish add the eggs and whisk them, put the dough mixture in the bowl of a stand mixer and start mixing, adding the egg mix 1 1/4 at a time until combined ( at first it will look like it wont mix in but stick with it)
put the pastry mixture piping bag and line two baking trays with parchment, pipe small mounds leaving a gap in between each one.
to smooth the tops of each puff dip your finger in some water and press down gently.
turn the oven down to 350f and cook for 25/35 minutes depending on the size or until golden, take the trays out of the oven and prick a hole in each choux bun, lower the oven to 325f then return to the oven for 5/10 minutes to dry out.
for the peanut butter creme patisserie
to make pastry cream
4 egg yolks
110g 1/2 cup sugar
3 tbsp corn flour
4 tbsp peanut butter
set a bowl over ice water
in a pan add the milk, score the vanilla pod and remove the seeds and add it to the milk.
bring to the boil.
in a separate bowl whisk the egg yolks and sugar and flour until it forms a paste
add some of the hot milk and mix then pour it back into the pan,
stir constantly over a low heat until it thickens,
pour through sieve into the bowl over ice water,
put the peanut butter in a mix until it is completely combined, place cling film over touching the custard so a skin doesn’t form,
pipe pastry cream into each choux bun,
then ice each one
i mixed a tsp of peanut butter and 1/2 cup icing sugar with a tbsp or so of water to make a glaze and dipped each one in it and left it to dry.
for the rough puff pastry
2 cups 250g plain flour
2 and 1/4 sticks 250g unsalted butter
1 tsp lemon juice
cut the butter into small cubes,
add the flour and 1/4 of the butter in the food processor with a pinch of salt. pulse a few times to mix then add the rest of the butter and pulse again just a few times, add the lemon juice and water and pulse until it comes together,
tip out and knead into a ball
let rest for 10 minutes
roll out into a large rectangle and then fold the two ends into the middle
turn and roll out again and fold one end down and fold he other end over the top.
see my video here on how to fold normal puff pastry i use the same method for rough puff.
put in the fridge after each two folds for 10 minutes.
do it at least 4 times.
preheat the oven to 180c 350f
roll out and cut into circles and bake for 20 minutes,
for the peanut brittle
230g 1 cup sugar
1 tbsp water
half cup peanuts
fill the sink with cold water ready for the pan
lightly spray a piece of baking paper and sprinkle over the peanuts.
in a heavy based pan add the sugar and water and stir over a low heat until the sugar dissolves.
with a pastry brush and a cup of water brush down the sides of the pan constantly to stop any sugar burning,
let the mixture turn golden amber colour, you can check it is done by dropping some in a cup of
cold water to see if it forms a hard ball. of alternatively you can use a candy thermometer a heat the sugar to 123c.
whip 300ml double cream with 3 tbsp icing sugar, pipe the cream onto each circle of pastry then add the choux buns and pipe the cream between each one and add a final one in the centre sprinkle over some peanut brittle
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