Peanut ganache

Ingredients

Peanut Ganache

150 grams (5.3 ounces) milk chocolate
130 grams (4.6 ounces) whipping cream
30 grams (1.1 ounces) peanut butter
15 grams (0.5 ounces) butter
3 grams (0.1 ounces) salt

Equipment

Submersible Blender
Essential for achieving a perfectly smooth ganache. If you don't have one, a standard blender can work, but the texture may not be as silky.
Heatproof Bowl
This is crucial for melting the chocolate evenly. Make sure it's large enough to mix all ingredients without spilling.
Plastic Wrap
Necessary for covering the ganache to prevent a skin from forming while it sets. Ensure it touches the surface of the ganache.
Refrigerator
You’ll need it for chilling the ganache and the layered cake. Keeping it cool is key to perfect consistency!

Instructions

Step 1

1. Melt the chocolate: Heat the cream to 176°F (80°C), and pour it over the chocolate. Use an immersion blender to blend until the mixture is homogeneous. Tip: Make sure the cream is hot enough to melt the chocolate fully.

Step 2

2. Add the peanut butter: Add the peanut butter to the mixture and blend again until smooth. Tip: Using a smooth, high-quality peanut butter can improve the ganache's texture.

Step 3

3. Incorporate the butter and salt: At the very end, add the cold butter and salt, and blend once more. Tip: Cold butter helps in setting the ganache with a creamy texture.

Step 4

4. Refrigerate the ganache: Cover the ganache with plastic wrap and refrigerate for about 6 hours. Tip: Ensure the plastic wrap touches the surface of the ganache to prevent a skin from forming.

Step 5

5. Check consistency: The ganache should set but remain pliable so that it can be squeezed out of a bag. If needed, blend it again with an immersion blender before use. Tip: The ganache can be warmed slightly if it becomes too firm.

Step 6

6. Layer the cake: After layering the cake with the filling, let it soak in the fridge for 12 hours. Tip: This resting time helps the flavors meld and the ganache to firm up properly.

Servings

It's time to dazzle your friends and family with unique serving ideas for your Peanut Ganache Pastry! 🌟 🍰 Classic Slice: Serve your pastry as a classic slice paired with a dollop of whipped cream and a drizzle of caramel sauce. The contrast of the creamy ganache with the fresh cream is a match made in heaven. 🍓 Fresh & Fruity: Add some freshness to your dessert by serving it with a side of mixed berries. Strawberries, raspberries, and blueberries can cut through the richness of the ganache, making each bite refreshing. 🍨 Ice Cream Delight: Why not go the extra mile? Plate your pastry with a scoop of vanilla or salted caramel ice cream. The cold ice cream against the rich ganache offers a delightful temperature contrast. ☕️ Perfect with Coffee: Enjoy a slice with a hot cup of freshly brewed coffee. The bitterness of the coffee complements the sweetness and richness of the ganache perfectly.

Variations

Looking for gluten-free or vegan options for your Peanut Ganache Pastry? No problem! 🌱 🌾 Gluten-Free: To make a gluten-free version, just ensure that your chocolate and peanut butter are certified gluten-free, and use gluten-free cookies or a homemade gluten-free crust for layering. 🌿 Vegan: For a vegan option, use dairy-free chocolate, plant-based whipping cream, and a vegan butter substitute. Make sure your peanut butter is also vegan-friendly. Simple adjustments can make this indulgent dessert accessible to everyone!

Faq

Why isn't my ganache smooth?
Ensure you're using a submersible blender to achieve that silky texture. Warming the cream to the right temperature helps melt the chocolate evenly.
Can I use any type of peanut butter?
For best results, use creamy peanut butter. Chunky peanut butter can affect the texture of the ganache.
How long does the ganache need to chill?
The ganache should be refrigerated for about 6 hours until set but still pliable.
Why does the cake need to soak in the fridge for 12 hours?
Allowing the cake to soak ensures the flavors meld together and the texture becomes perfect for serving.
Can I use a different type of chocolate?
Yes, dark or white chocolate can be used, but it will alter the flavor profile. Adjust the sweetness accordingly.
Can I store the ganache for longer periods?
Yes, once made, the ganache can be stored in the refrigerator for up to 2 weeks in a sealed container or frozen for up to 3 months.