I Made Dominique Ansel's Peanut Butter Chocolate Crunch Cake
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- Опубліковано 12 чер 2020
- After finding out who was Dominique Ansel, the James Beard award winning pastry chef. I wanted to recreate one of his most famous signature desserts. After shying away from the Cronut, I picked instead picked his famous Peanut Butter Mousse Chocolate Crunch cake. This complex, rich cake has 3 parts: chocolate caramelized puffed rice, peanut butter mouse and dark chocolate ganache... it tasted like a gourmet Reese Peanut Butter Cup...on steroids...
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The original recipe located here: www.vice.com/en_us/article/dy... - Розваги
Made this a couple of weeks ago. Delicious and kinda fun. It came out like it was supposed to and a big hit. Oh, and don't throw away the over-whipped cream. It's butter.
When you saved the peanut butter and it got where you needed it to be was a glorious moment. You thought it through and made it work. Good on you, Sir!
Looks like you whipped it to the point you made butter! 😂 your end result looked delicious!
I had no idea!!! 😅
My mum's got a gadget that makes cream from milk and butter. Just melt them together and pump the handle.
Aha! You initially said half a cup of peanut butter, mystery solved? You are my baking reality, such genuine frustration (and errors). Keep it up, I follow you faithfully.
wow I did not catch that! You may have broken this case wide open.
Oh my gosh the stress was real when you were carrying that cake around near the end of the video. I was nearly holding my breath the whole time in fear that you would drop it, and I let out a huge sigh of relief when you finally put it down! I'm really glad it made it! :D
Same!!
I just watched it. I'm like dude put the cake DOWN! NOW!!! It was very stressful! 🥴
I'm cheering for him every time he overcomes an obstacle. "You did it!"
One great thing about this video is that you show some learning and how to overcome problems that come up. This is actually something your friend JC has done from time to time on her show. You keep growing with your new craft. Congrats!
I notice you were using what's called "double cream". Much thicker than heavy cream and takes only a few seconds to whip into soft peaks. Once it's over whipped, you then have butter which is simply cream that has been churned or whipped until the water seperates from the fat. If you ever do that again, just keep whipping until it clumps completely, take it out of the bowl and massage it for a few minutes to get more of the water out and then rinse it in cold water and store it in a container in the refrigerator. You now have unsalted butter that can be used just like any other unsalted store bought butter. Rinsing it helps to remove the milky liquid (original buttermilk) and helps it last longer. If you don't rinse it, the "buttermilk" can spoil and ruin the butter. This is an older video so by now you've probably already figured this out but if not, here ya go! 😊
Jaime, watching from the very start. great progress and still entertaining. One kitchen tip. It doesn't matter, when you are whipping cream, what percentage of fat it is as long as it's over 33%. what is crucial is the temperature of the cream. Warm cream will make butter. Cold cream will make whipped cream. when it's a hot day or your kitchen is simply hot, put the whisk and the bowl of your mixer in the fridge or freezer and keep your cream refridgerated. you shouldn't have any more problems with it. I also would have used my newly churned butter in the ganache hehehe.
How often as the mix master flung something right into my eyes hahaha, luckily I wear glasses...perhaps Goggles hehehe. Love the show. Enjoy your success. Jim Oaxaca Mexico
Great job!! I saw someone already recommend glucose or corn syrup as an easy fix to maintain shine in your ganache. Another thing you can do is to try to retain some temper in your ganache to improve texture and shine. Try grating 1/4 to 1/2 of the chocolate and adding that into your ganache after you've already added in the hot cream and mixed it to encourage the crystal matrix in the chocolate to link.
So awesome, I'm gonna try this next time!
Oh my!! I love this! I just watched the video with Dominique prior to your video and then stumbled upon yours! You left me in stitches. This was super entertaining. I can definitely say that his was flawless but yours was more realistic and would most likely turn out like mine would. Thank you for being real and allowing us to see your mistakes! You are amazing!!!
🙌🏼🙌🏼
"cake drum", "offset spatula", "blooming gelatin" - you've come so far Jamie!
What have I become!?!
A better cook! I'm watching from the future 😁 which kitchen is your favorite to cook in? I've watched all of your videos and this kitchen looks pretty nice compared to the NY kitchen but who knows which kitchen works best except you.
Anti-Chef-
♥️♥️♥️♥️ YOUR SHOW!!!
You are an “ORIGINAL” no other SHOW like YOURS!!!👍🏻👍🏻👏🏼👏🏼
I had to close my eyes a few times as you walked around your kitchen holding this heavy ass cake on your fingertips! And you didn't disappoint with the dramatic build-up...you nearly dropped it. Sheez, the stress I endure watching you fumble around is real and I absolutely love it. If you were actually prepared for each step of the recipe, it wouldn't be the same show. It would be just like every other over-produced cooking show.
I love how he tried to make a cake and somehow made butter in the process
😅
the cream is overwhip mate
Twice! 😆
Lightly going over the chocolate covering with a hand-held hair dryer will bring back the chocolate's gloss. Hold it 8-10 inches from the surface --move it quickly back and forth -- the idea is to melt just the outer skin just a bit, and that will make it shiny. Do NOT hold it so close or so long that you melt the entire covering of chocolate.
First time seeing this UA-camr the anti-chef. I was considering making chef Ansel peanut butter mousse cake. I laughed so much, because in my kitchen i go through the same misery as this guy. Things not going exactly right with the recipe and needing to fix the problem. Cake drum not fitting in my freezer. Yeah their is never place in there! The counter is dirty from my baking, and I have not an inch to place my cake for decorating it. How many times did I have to wrestle with the cling wrap because the cutting teeth's on the box don't work properly......good job at the end and you get to have your cake and eat it too.
Mad respect for your perseverance man.. killing it! Watching your vids have become my new form of therapy after I knock off every day, keep on keepin' it real in the kitchen. You're hilarious!
LOVE IT!! Thanks Tricia!!!
10 eggs in a carton? Wow, the Brits even do eggs metric. (Hi from Arizona.)
Man I Love Your work ♥️♥️ all the mistakes you’ve made .. makes the show verey real and I swear to you .. I felt the stress 😂😂 Love your job 👍🏼
Thank you thank you!!!! 🙌
Quick tip…when making ganache pour all of the hot cream over the chocolate and let it sit for five minutes or until it is completely melted. Then it will easily come together with a whisk and then finish it with the butter. Gotta double check but looks gluten free so this goes on the family gathering dessert list my niece can eat. Thanks!
Funny, i watched Ansel’s recipe vid last month and was fascinated. Fascinated by your execution for a different reason lol but good save on the mousse. (too much gelatin?)You were right, the ganache was too cold and thick. But taste over looks for we home cooks!
Two different routes to the end result I'm sure 😅I think fussing around the cameras at the same time trying to work with ganache... not a good mix. As long as I got to eat cake in the end, I'm good.
Maybe you’ve already figured it out but if your ganache keeps breaking its probably the percentage of cocoa in the chocolate, usually you dont want to go higher than 70% or else it’ll break, 60-64% will get you what youre looking for, now i kinda want to make this too since you said its amazing well done!!!
Looks good man! I am inspired to make this.
Wow. You are leveling up, my friend. Mr. Ansel is the real deal. I have made a handful of his recipes and they are exhausting.
I was exhausted after this one.. But the cronut is coming up on my radar!
That looks phenomenal! Great job! Also, I think your cream easily over whipped since you 're using double cream which is a lot higher fat. It's always hard using American written recipes with European ingredients or vice versa since the fat contents of butter and cream and other dairy is so different between the two
ahhh! That makes sense. I keep forgetting about that when it comes to butter and cream. So maybe much less time whipping next time?
The fat percentage is the same example 18% is 18%. The chef was french
@@AngelaMay66 Dominque Ansel may be French, but he is based in the US and writes recipes for an American audience. The recipe is from Vice, which is an American media network. My point still stands that butterfat percentages vary between American and European products so recipes need to be adjusted accordingly
You did good !!! You always make my day , you make me happy when I am not !!!! Thank you so much 😊
Made my day! Thank you!
08:52 Simultaneously the best cooking show, and worst dancing show, on youtube. Love it. I'm going to make this for our Christmas family get together on boxing day.
He should make butter with all the cream he over whipped.
Totally!!!
BUT he has already made butter by overwhipping the cream
😆😆😆
I make something similar but use cream cheese and peanut butter in the filling. No need for gelatin.
As far as the ganache, I boil some water in a pan, take it off the heat and let it cool down for a few minutes, then place a bowl over it and melt my chocolate and cream. When it starts to melt, I take it off the water and continue to stir till it’s completely melted. It always comes out shiny and nice!
I'm definitely going to attempt this. Thx.
🙌👊
Love these older videos
This video was super relatable and enjoyable to watch! Keep it up!
Thank you!!
I hear peanut butter and cake in one dessert, I’m in.
This looks amazing!
You should try making some Pierre Herme recipes! That peanut butter dessert you made looks great. Dominique would be proud 😂👌
Adding Pierre Herme to the list. Any suggestions?
Absolutely insane!! Awesome job!!
🙌🙌
Omg! I was holding my breath while you were balancing the cake on your fingertips!😮 You did it! 🎉
Crème anglaise in french is custard in english but I guess you know it by now 😊. Love watching your recipes, even with all the messiness that’s quite fun. 😉.
👏🏻 👏🏻👏🏻👏🏻
I watched and rewatched 6:55-7:00 so many times, couldn't stop laughing. You always keep it real, I love that...
haha I had to go check.. the peanut butter in the eye! Very unpleasant
@ANTI-CHEF you also got it on the door of the cupboard behind you. I laughed pretty hard at that. 😆
First time I made lemon meringue pie 🥧 it was perfect ! The next 3 times it flopped!!!!! Flour in the mixer snowing on my egg whites...We learn from our mistakes in baking.... Great job...
Bravo 👏🏻... you stuck with it all the way and did it.
all the way! 👊
I plan on making this for my bf’s bday in a couple of weeks!
It is SUCH a great feeling when one rescues a near-failure. Good job!
That looks AWESOME! I'm going to try it after watching you have fun with it.
Can you please share the size of the offset icing spatula you used in this video? It looks like a perfect size.
I use both a smaller one and the large one... the larger one is about 30cm from handle to tip, give or take
Looks delicious!
Great job!
Really enjoyed the video ❤👍
Could you also make his strawberry tiramisu next😍❤
Thank you!!! I'm just getting started with his recipes, I'll take a look at his tiramisu!
"A Softy". Love it.
i had anxiety this whole time watching u hahahaha but i love it, i would totally freak out the same way irl
Jamie! You’ve come such a long way. You’ve learned from past mistakes and now you actually speak to the relationship between chocolate and hot cream. I am here for it! 🤙 You always makes me laugh and I let out more than a few gasps! Great job, Chef? 🖤
Loved reading this... thanks for the support Jude!! 🤙🏻
That was amazing young man!!!
thanks for the laughs :) fun stuff
Just put the chocolate in separate bowl, heat up your cream till it’s almost boiling. Add you cream too your chocolate let it sit for two mins or so then start mixing it until your mixture is combined add butter and you let you mixture cool down too much it need to be a lil hotter so you can get one solid pour.
Saving these tips for next time!
So I made it last night and it is beyond delicious, but the base ended up so firm, i could barely cut it, and it was really hard to poke thru with a fork 😅😅
First! I love DA, I was actually thinking of making this for Father's Day!
You totally should!! That’s a perfect idea
The struggle of baking. Looks great 👍 🤗
Thank ya!!! 🙌
My mom puts her bowl and beaters in the freezer before making whipped cream 😂
So now that you have the KitchenAid, I vote the next thing we bug you about buying is a proper cake stand.
hahaha I know!!!
The cream turned into a butter. The separated liquid is butter milk. Handmade butter and butter milk. You strain it and then just knead it in cold water. I hope you did not throw that away :D After the cream stiffens, you have to stop. Or this will happen.
9:46 well, the good news is you made some really good butter.
The ganache only stays shiny when it’s warn, move back and forth over the heat
What a great episode! (I’m glad you’re sticking with the sweet stuff 😊)
🙌🙌
Thanks!
Oh my god 😳 I couldn't stop laughing 😆 🤣 😂, but I loved this video 👏👍🙏👌
New suscriber.
Now that’s thinking like a cook!
Hotknifing will get the ganache shiny. Dipping knife and spatula in very hot water. There’s a Planet Cake video on ganaching cakes on UA-cam which will show you how.
Love to see you cooking. A little bit messed, but fun. Interesting try to do likes cook book. Congrats.
Boy you made some actual homemade butter!
And now you're an anglaise master. :)
Hello there, just discovered your channel!
For your ganache, you have to create an emulsion to make it shinny and glossy 🙈🌹
Also on your cake, try to make a chocolate mirror glaze, they are the best and make a real difference! 👍😀
Mirror glaze is something on on the way soon! Need to figure that out STAT!
@@antichef You can do it, this is very simple to make 😋
He has chaotic energy
Quick question, can we used cocopops instead of rice crispies?
You could have rescued the peanut butter cream by heating it up a little bit, peanut butter cream tends to clump up after a temperature drop.
... "don't talk to the camera..." ... proceeds to talk to the camera ;) Looks great Jamie!
This looks delicious. Also, I think you’re reverse aging. 🤔
I feel the opposite
Ansel stirred in the peanut butter with the glase while it was still on the heat...guessing thats why his turned out differently than yours....peanut butter melts pretty quickly and would've blended together ok.
Has anyone explained to you how butter is made?
2 years later, I am sure someone has told you that the cream turned into butter lol
Do you share the recipes?
Love you cannot stop laughing. I hope it turns out.😅
A cashew version would also be nice. Pistachios, too.
Butter!
You overworked the chocolate and it became dry and grainy. Awesome job!
Chocolate kind of confuses me at times, but I don't think you can melt it and retain the shine once it cools. I think you need to do something to it during the process. Anyhow, your final product looked tasty.
I was hoping for some of your sage advice. I probably waste too much time fussing around with the cameras
@@antichef Well, your chocolate coating is actually ganache. Adding 3T corn syrup or 2T glucose after you stir it all together will keep it shiny. I didn't come up with that on my own, I just did a search for shiny ganache. Another thing I would encourage you to do is to get the top to be smooth and flat, same for the sides, and try for a sharp 90 degree corner where the two meet. You have to go over it repeatedly with the offset spatula, taking off extra product with the tool. Think of it as an architectural challenge, not just food.
Adding a little coconut oil makes it more shiny.
I know this comment is two years too late, but with Ganache you can pour the hot milk on and let it sit. It will take a minute but it will melt the chocolate and let it cool. Add the butter in a little at a time making sure it incorporates but your chocolate shouldn't get to cool. Make sure the butter is room temp too but not melted,that will help with the emulsion which will make it shiny. Added it on to a cool cake but not frozen that will also impede with shine. Hope this helps in future endeavors.
Glad others are watching in 2022! I just found this young man and introduced him to my 4 kids his age! I’m not sure how they feel when I message,”oh, you HAVE to watch this one!” I have a very simple palate so learned a lot from James and Julia!
im very late but you cant whip warm cream itll turn into butter you have to use refrigerated cream
Lol, that cream went zero to butter in 2 seconds flat. Wow.
You made sweet cream
Butter!!!!!
Icing went grainy as was setting when you moved it; either just let run down & off, or use a warmed pallet knife.
You made butter! Hahaha!
Manifique!!!
You made butter!
Next series: Bull in a China Shop
Oh hell yeah you made butter
I had no idea!!
Add milk! Add milk! 🤣🤣🤣 What you did with the cream was, you made butter.
but you made a lot of fresh butter! Yum, fresh butter...
I hope you didn't throw that away. Perfectly good butter.
I bought this book and made the cake but my rice didn't stick at all
You made butter twice. 😅 I know this is an older video, and I know you've learned from most of your past mistakes now. ❤