Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To
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- Опубліковано 5 чер 2024
- Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, "Everyone Can Bake." This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.
Check out the recipe here: www.vice.com/en_us/article/dy...
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For the transcriber: it's a crème anglaise, not a caramel glaze.
XD
I was like ... 🤔
I just thought my concept of a caramel glaze was all wrong...
Extra funny since it means: english cream (aka custard)
Also for anyone with the time, creme anglaise is an ice cream base. You can literally do any kind of ice cream you want with an anglaise base.
This guy is arguably the best pastry chef in the world and he definitely understands how good he is but at the end when he looks at the camera people for validation and praise I can't even believe how humble and innocent that was.
DuxFeminaFacti he’s adorable 😁
Not sure about the first part - atleast in this video his entrement was built quite sloppy 🤷♂️though I would eat it regardless
@@streetstyler0012 He is probably doing that in 1-2 takes in a kitchen that is not his for a 6 minute video ....
@@ebrady61491 This dude is a mediocre pastry chef at best. Definitely nowhere near best in the world. He does however have a very marketable name and comes up with genius ideas. Cronut and chocolate chip cookie shots were genius ideas.
The best pastry chef in the world is the one and the only Iginio Massari ;)
This guy's resting face looks like he's holding in a laugh from a really funny joke and I love it for some reason
He never cooks breakfast, just eats whatever leftovers he has from desserts lol
@Christian Laursen If there is any time during the day to consume sugar its in the morning :P It won't last you long but sure better to eat your "candy" early in the day rather than late
Its obvious like a lot of chefs..he makes large portions as there is rarely any "leftovers" or if there are any...they get used up quickly. Its obvious he is just using that as his default go-to for not scaling the recipe correctly...which is hilarious
@Christian Laursen You do relize that one of the advantages of sugar over, lets say fat, is that it can be very quickly broken down and absorbed into your cell as an available source of energy. Something that is very beneficial if you are for example just waking up and your energy levels are slightly lower than preferable. On a side note I think its hillarious that you but sugar and heroin as if the two were somehow similar xD Despite the fact that sugar is litterly *essential* but there are different sources with different kind of positive/negative aspects
I'd be ok with that !
@Christian Laursen You have found a new way to reach the Godwin Point. Congratulation ! :)
that was a beautiful memory he shared with us about the peanut butter.
This is absolutely perfect no flour needed at all because due to the lockdown all the flour is out of stock everywhere. Been looking for something like this
Save your essentials (like milk/eggs/sugar/etc)! This cake can wait once the lockdown is over 😭
Lucky for me, I was able to stock up on a lot of flour before all of this happened. I'm planning on making some sourdough starter, and some leavened bread at some point this weekend.
Right, all you need now is a silpat mat, powdered gelatin, corn syrup, 66% chocolate, a fridge that can fit a half sheet pan, a ring mold and acetate liners.
m mill and a French culinary degree xD
@@a5440 lol
4:25 he's literally describing the Ratatouille moment when the critic tastes Remy's dish
Adam Thompson I was waiting for a comment talking about how his cookbook is called “Anyone Can Bake” 😂
lol its soo true!!!
Lol what the fuck you talking about?
It's called a Madeleine de Proust. We use that expression regularly. French writer Proust wrote in his autobiography about this involuntary memory moment, when eating a madeleine after dipping it in tea takes him back to his childhood at his aunt in Normandie who used to serve him a madeleine and a tea for breakfast
@@jmlepunk thanks for illuminating me, strange how that's not a phenomenon more widely known
This is one of those desserts that looks so indulgent, that if you were to find out that you were going to die tomorrow, you would definitely have to put consuming this on your to do list before you leave this earth.
Drake Santiago such a timely narrative :(
Fabrice Uwihanganye :( indeed
hell yeah
The much simpler and perhaps more enjoyable way to get this taste would be a simple home made PB pie.
@Cliff Hanley
Agreed. I want to make this. but I don't want to have a have heart attack.
This is my first time seeing a fancy dessert and thinking “yeah, I can totally make this” 😄
THAT IS BECAUSE HE IS AN SPECTACULAR TEACHER, HE MAKE IT SIMPLE, IS INCREDIBLE HOW CALM HE LOOK , GOOD LOOK WITH YOUR CAKE.
I'm having that same thought. A close friend of mine has a birthday in about a month, and I figure I have enough time and resources to trial run this twice before I need it to be perfect for her. And watching him make this, I think it's doable.
I bought the book after seeing Dominique make this cake... It's one of the most impressive and delicious cakes I've ever made!!!🙌🏾
Ohh! Excellent!! It sounds stunningly decedent!
@@Trund27 It was decadent. And, it was relatively easy to make. The caramelized rice krispy base wasn't too difficult to make. The peanut butter mousse filling was easier to make than I thought it would be. And, the chocolate glaze on the top when on smoothly when I followed Dominique's directions in this video. This is a real showstopper and game changer when you're done. 🤩
Does it give an alternative to using corn syrup in the book?
@@jej887 No, the book does not give an alternative. That being said, corn syrup is an invert sugar, so you could replace it with something that is considered an invert sugar (or you could make your own-Google it)... For example, you could use honey. You could also get away with maple syrup for this recipe. In this case, you're just trying to get the rice krispies to stick together. I hope this helps.
@@TommiGirl thank you so much for talking about invert sugars, you have no idea how much you just helped me! 😂
I bought his book, it’s fantastic!! The first recipe I made was the banana bread. I’ve been looking for a recipe just like my grandma used to make. Sadly when she died, the recipe died with her and I spent the last 20 years baking every banana bread recipe I could find hoping it would taste like hers. This was the one. I had my mom try it, she yelped „it’s grams banana bread“ when she tried it. It brought us both to tears. this recipe is my special connection to her, and it’s an absolutely perfect recipe, please try it at home you will love it. In memory of Kathryn F. We miss you Gram ❤️
Wow another incredible dessert that I will in no way attempt to make in my everyday life
yup
It’s not that hard, he showed you exactly how to do it lol.
Gets a lot more doable if you skip the puff rice and just use cocoa rice crispies
Don't pretend like you don't have all the time in the world to do this. We all do!
@@note9er Lol that's a good point
This guy can get all chocolate he wants but still saves the ganache that dripped on the plastic wrap. Amazing!
most people can afford chocolate
@@gettem6341 not outside of america they can't, but sure
@@martinhristov3670 eu? Aus? Quite a bit of asia? South Africa?
@@altokia2724 what percentage of the world population lives in the US, western europe, australia, and the few countries in asia that aren't 3rd world?
@@martinhristov3670two thirds, or 77% when I last checked. Meaning 23% of the world's population live in developed countries. That has no correlation to the ability to buy what can be a relatively cheap product. Its a luxury in quite a few places, but that doesn't mean that those places are instantly incredibly poor and struggling to survive. Some places just have the prices quite high for what it is, and some places money just isn't worth much. The average person's ability to buy something is influenced by way more factors than "they live in an undeveloped country."
The part i loved? To finally see a chef showing what's done with the dripped ganache! 😀
I love that he used the microwave! He made it look simple...I like him.
Such a humble man, God bless you Dominique! Please do more of these type of videos, we love watching you!!!!
i like how he's so delicate with his ingredients and you can see everything he does is just pure technique and passion.
You really have to be in patisserie...if you don't follow your recepie and get your amounts perfectly right it's very easy to ruin hours of work in a second. That creme anglaise for example is pretty easy ro fuck up even if you follow the instructions...very different from normal here a little there a little easy going cooking. They're like the disciplined perfectionists of the cooking world...
Dom Ansel using Chef Mike wow. That's amazing!! I went to his bakery in Japan can't believe I'm now watching him on Munchies!! Great work
He is so talented. I always enjoy watching interviews with him as he is so warm and welcoming.
Dominique Ansel one of the most humble chef's and very approachable and friendly. Loves his fans and one of the greatest creative baking minds.
This is the best pastry chef in the world. And yet he's so humble and very happy, a simple man
love that Dominique's attitude with leftover dessert items is "you can leave it in the fridge and have it for breakfast"
What I love is how well he explained how to make it and the techniques too. He is the best!
Hos subtle smile feels like he so glad he came with the dish and is making it and just perfectly excited for the final product .
Even the fluid and patient pace of his work is so good like he isn't annoyed that he has to wait for it but happy that he getting there. Just so wholesome and happy 🙂
The image of sitting in a kitchen with mom eating peanut butter for the first time honestly warmed me up💜💙
I watched this and realized I had the ingredients. After watching this it was fairly easy. The results were incredible and unique though. Five Star recipe.
Since you have made it, after you put the chocolate on it, do you put it back in the freezer to keep until you are ready to serve it?
that cake was the most beautiful thing i've seen all day. thank you so much from the bottom of my heart
Dominique Ansel is one of the most talented pastry chefs in the world, without a doubt. Great video!
Made this today for a birthday, it's still in the fridge so I can't say how good it tastes whole, but all the separate bits tasted amazing and it is by far the best looking cake I've ever made and not as difficult as it seems - no baking which is a plus 😁
I made this cake for my sister's birthday a couple days ago. My whole family loved it!!
Just wondering did you serve it frozen or chilled
@@nathanward5969 I served it chilled
I have made this cake many times and it is always a HIT. Gets easier every time.
Oh goodness...I just love the ease and confidence he has a baker!😍
This cake doesn't need flour, so I managed to find all the ingredients at the store. Gonna make this tomorrow and eat the whole thing. So excited.
Were you able to make it?
@@miaisabellasarmiento9768 yeah, turned out 5000 times uglier than his but it was real tasty photos.app.goo.gl/HUJM2YWDRNnZiZWD6
@@Neryams 😂😂😂
@@Neryams 😂😂😂 Im done!
Neryams nahh I just saw the pic you sent, and I think it looks pretty damn good. Nice one. I made a microwave cheesecake once. Hahaha. It wasn’t as good.
That cake twist with his fingers. “I’ve done this a few times.” Professsshhh! 👍🏼
The way he handles that cake, he's so skillful.
That is an insanely delicious looking dessert. The balance. You can definitely tell why he is one of the best pastry chefs in the world
This looks so fancy & delicious, but also looks easy enough for non-professionals. Definitely going to try making this during quarantine. Do you store the leftovers in the fridge or freezer?
I'm sure the fridge is fine. They probably only recommend placing it in the freezer to set the filling faster.
Are you a moron? Leftovers in the freezer? It’s a cake
@@assassin51000 Tough Guy
@@stanvanillo9831 I made this yesterday, and it was wonderful! I just followed his steps exactly, and it turned out really well. I was worried I would make scrambled eggs, but nope! I just listened to his instructions, and it was so worth it. Absolutely delicious! :)
@@assassin51000 Yikes... I was only asking because I've never made a cake before, and one of his steps in the process was putting it in the freezer.
I wanna have breakfast with this man
I love chocolate.
I love peanut butter.
This looks (and sounds) divine!
Mad genious this man . What he makes and creates is out of this world
This man has like 100 resteraunts around the world called "Dominique Ansel Bakery"
Wait, he’s the guy who made the cronut and a bunch of other desserts that literally became trendy
Yeah he's a genius when it comes to this stuff.
Cute, too.
I wonder if he's gay? The best man always are.
@@CattyMcMeow well too bad he’s not gay. has a long term gf
He’s really good at this, great teacher and this cake looks....wow! 🙏🏻
Hi Dominique, I made this delicious cake for birthday, I followed all the easy instructions and the result was amazing. Thank you.
The first time I have heard a European not bad mouth America for our love of peanut butter.
@@leafillion9161 si tu as un monoprix près de chez toi, c'est là bas que je trouve mon crunchy skippy 🤤
First they mock then they copy. Same thing as how they love fast food now.
Combination of Chocolate & peanut butter? Oh my, we don’t need anything else.
dont forget caramel glaze
😅.. 😊😊
😅.. 😊😊
I like this guy, he smiles, has amazing knife skills and sound knowledge.
I will try this at home! It looks easy, it's pretty simple and of course delicius!
I have a tia that would make something just like this , I was a summer time treat
Dominique had a fullass ratatouille moment while eating peanut butter
What a humble man. Love
Anyone else tried this recipe for a dinner party thinking, “this looks doable” and then deeply regretted it?
My man's tempering eggs with reckless abandon. I love it.
It was so fast cooking and i loved the cake😍🤤
I'm more blown away by the neat tips and trips he showcased in this video :)
Okay so i made this, everything tastes wonderful but if you're going to attempt it, remember to 1) not over cook the milk and eggs part, i let it get a bit too thick and it was difficult to mix in with the whipped cream, 2) the measurements for the chocolate puffed rice needs to be doubled, i used a 8 inch diameter pan as mentioned but it was too little and double the amount turned out to be perfect :)
3) seriously he glazed it that quick for a reason, the cake is cold so Ganache firmed up quick and wasn't as smooth 😂 like ripple waves lol, anyhow I've learnt what not to do for next time, please try this recipe it's so much easier and hassle free than regular layer cake 😂😂 and its flippin delicious
((also also, right before glazing i sprinkled some crushed up pink salt on top, was really nice))
I'm making this cake today. Quick question, do you remember if you put the cake back in the freezer after glazing or if you let it sit at room temp?
@@ryanmiller7225 hey , hope it turned out well for you ! honestly i don't remember at all its been 2 years lol , but i would put it back in the fridge if my ganache was room temp
"ORGASMIC!" Very rich, indulgent, not too sweet & considering it was made with peanut butter, surprisingly light.
Highly recommended, it scored ten out of ten with my guests, and I was given permission to make it again, lol.
PS. I added a level tsp of salt to the peanut mouse, for my taste it gave a needed, light lift. Next time, I may try a couple of drops of, "Chilli Oil" in the mouse?
What i would do if you like a stonger chocolate flavour, i would had a bit of salt to the ganache along side with some coco powder and just a touche of coffe (dry coffee instant ) it brings out an intense chocolate flavour, plus i wouldnt mind do this mixing the ingredients, instead of a peanut butter a chocolate mousse with very little sugar, the rice crispys with a peanut butter coatin and ganache could be a mix of things, i my self like coffe and caramel so yhea. Just get creative i would say.
@@pedrobraganca3115 I've since changed the base, and used "fitness," a a multigrain flake. I added salt to the peanut mouse, and a hint of chilli oil - It worked very well...
Is this supposed to be served after being frozen and just thawed slightly? Or just out of the fridge?
@@aznguy628 i think the fridge works fine, yiu just have to put the mousse and base 1 hour or so before serving
Thank you for the perfect cake. I will be making this for Christmas.
This looks so good. I got to make this. I love the story about his mom
wawww that looks so delicious, no ways to lose weight!! stay safe
Had no idea what I did wrong. My mousse doesn’t turn out as smooth as his. Even though I melted the gelatins separately and mixed in the peanut butter mixture. After it cooled down, it started to get very hard so I put it in the microwave to warm a bit then mixed in the heavy cream. But it still had chunky pieces inside. I just hope the flavor is good enough and edible. It’s in the freezer now and will do the ganache part the next day
On the last steps boys and girls wish me luck. That filling is darn good. Props to Chef Dominique!
I made this with the help of my mother for Fathers Day (my Dad loves peanut butter and chocolate together) and it was great, not overly sweet but rich and delicious.
He has a curious French/American accent.
The way he says "wadder" instead of "water" does sound very American, yep.
Logical, born in France and learned English when he came to New-York ...
@@louarino1118 LOL, I think that's obvious. I don't think anyone was asking HOW he had a strange accent. #statingtheobvious
With home quarantine in effect, this cake looks even more amazing. Best food porn of the day 😄😋👍
It also looks relatively accessible. Making the creme anglaise is a little fidgety, but the rest seems pretty straightforward, though I'm sure mine wouldn't be nearly as pretty.
Only Asians would eat this garbage
Need to add this video to cakehub
@@samlsd9711 no u
This man is so humble and gentle. My friends went to NYC and made it a point to go to his bakery. Just because they love his character. Said his employees reflected that. Totally different experience from those (insert appropriate word) at Milk Bar.
I made this yesterday. I had a little trouble with the ganache but overall it turned out well and everyone enjoyed it. Thanks!
French chef, best chef. So proud to see french people having succes in america !
Awesome video, this looks amazing! The recipe provided in the link is a bit confusing however and doesn't cover how to assemble the cake. It also has you put the rice in the cake mold multiple times..?
I know right, the website recipe is all jumbled up and unfinished. Do better vice
Agreed... I made this cake yesterday, and I referenced the video more than the written directions.
Puffed rice steps are out of order versus the video. He uses only yolks, when the printout just says eggs - it doesn't mention separating them. Then the printout doesn't mention FREEZING the cake?! I screwed up by not letting the creme anglaise mixture cool... the video didn't cover that step well, while it was on the printout. I ended up with liquid filling rather than a mousse. Either way, it's in the freezer now for overnight. It'll be an ice cream cake for dessert tomorrow night.
@@bRIZZAd Yeah, the written instructions are awful -- I used them for measurements but referenced the video a lot on what to do.
Peanut butter! Chocolate! Great when separate, but when they combine they make everytime epic!
Brilliant! A perfect combination of peanut butter and chocolate 🤤
What else he used for the bottom part? It’s not only puffed rice! Corn flakes maybe?
This cake looks so Delicious and l’m going to try this recipe choristers cake is my No# 1 Flavor so know l’ve got to try this and l know the secret to making those crunchy chocolate pieces l like in the old fashion ice cream place carvels ice cream store l think theirs still one or two are actually still in business some where.
But l will give this a try maybe for my birthday next month.
Thank you 🙏🏽
For a great cake recipe.😋
Add some full stops in there
Wowzers!!! That’s the most beautiful cake!-
Fantastic! Love it. Thank you Chef.
The recipe on the website is a bit mis-stepped. I was writing it down, and had to re write steps based on the video. Like cooking the puffed rice in the ring mold to caramelize? Theres no need for that as it wouldn't really keep it's shape, and to take it out of the mold to then combine it with the chocolate? Just doesn't really make sense from a bakers perspective. A lot of the time though, these recipes often have missteps that a normal person probably wouldn't catch.
Mary Jane Barela should I use the website measurement but the step from the chef?
Lylia Wang Yup! Also, the recipe doesn’t diverge too much from the video but it’s useful to write down the recipe while watching the video.
Mary Jane Barela thx
I remember when he was last on I still think about the pastries he made lol
Coffee and chocolate cake is what I live for actually and always searching for the perfect combination
had almost same experience with peanut butter as Dominique, back 30years ago u did not get peanut butter everywhere in europe, u still dont get it everywhere but its more common and after lot of years eating it it felt so good, love peanut butter
So, I tried this recipe, and while delicious, it seemed that the gelatin didn't quite combine and gave a slightly lumpy texture in some spots. I know its not scrambled egg bits because I strained it once. The problem may have been that the recipe on the website says to add the peanut butter THEN the gelatin, where the video shows it the other way around. I'm guessing that it doesn't combine fully if the peanut butter cools the mixture first, and makes it more difficult to whisk. Might want to change the recipe if somebody more knowledgeable agrees that it could be the issue. Will have to try again either way!
thanks for the feedback! i'm looking to make it this week also
You can melt the gelatin in a microwave then combine with the liquid mixture.
@@MusTangZBaka this.
Always improvise what you see in recipes and bend the ingredients to fit your needs.
thank you for the feedback!! i have some baking experience and i'd say you're definitely right, adding the gelatin before the peanut butter like in the video would ensure that the final mousse turns out nice and smooth
@@nuclearbananas3 Gotta be what my problem was. I felt so stupid when I realized. I had a roast in and wasn't really thinking about the steps. Just following them exactly..
He’d make such a handsome, ideal husband, just making cakes and pastries all day.
Simple .. but looks delicious!!! Must try it
I love his book I use it all the time.
The Recipe from the Vice link is incorrect!
for the dark chocolate ganache:
He doesn't use 3 Tbs of Milk. And the amount of butter is incorrect at 1.5 Tbs/45g butter. As most know ganash is usually 1:1 ratio. Chocolate/Cream.
for the dark chocolate ganache:
*45 grams is about 3 Tbs.
Also you can use a spring cake pan for this. Because who actually has a ring mold and acetate - plastic ring liner.
Les Hollands The ratio for Ganache depends on the intended use - glaze has more liquid whereas whipped Ganache for decorating will have less. The type of chocolate will also influence the liquid ratio. (White needs less dark needs more liquid)
acetate is easier to find that spring cake pans, and you can cut it to any size
What kind of cream can I use? Whipping cream?
@@ruthmacias heavy cream is whipping cream at your grocery store.
@@thatgirlblack the video contradicts the recipe on vice website. I thought that was clear. I followed the video and posted the corrections. The recipe on Vice has mistakes for amount of Butter not Milk or Cream. If you pause the video when the camera is on the Glass bowl full of cubes of butter you can just about count them all. Clearly if you cut the butter into tablespoons slices, then 1/4 them it is much more than 6 pieces. If you cut and quarter 3Tbs of Butter this weighs 45g and Quarter them it looks correct and the weight is correct. Do you see this??????? Please compare the recipe to the video.
Unholy... jeez that looks way too good !
thanks for sharing your knowledge
LOVE!! You inspire me so much! Wish we had a bakery in Portland, OR! Wish he could be my teacher!
So.many ratatouille references; He's French, Childhood memory of food made by his mother and his cook book's name is 'Everyone can cook'! Sound familiar?
Those are all very generic, but sure, because he's french: Ratatouille! 😂
Much as I love junk food .Imma need some ginger tea to wash it down with
Simple, yet sounds very delicious.... Yummy 😋
I just made this and it looks beautiful.
Is this puffed rice equivalent to rice krispies?
That’s what it is
is the book for ratatouille but with only cakes?
Book a la Gusteau
This is easy on the eyes and disaster for my waist line. Beautiful.
This looks really outstanding 🦋
The only thing as smooth as that ganachè is his silky voice. I could listen to him read a dictionary!
The dessert also looks scrumptious
At least this is not your ordinary dessert with just added "EDIBLE GOLD THINGY" 🙄🙄🙄
He is one of the best french patessier I tried his recipe is excellent.
Roland Sugar did u add all dark chocolate or all milk chocolate, and was it too sweet?
Beautiful recipe and technique
So, after watching this a few times now and following every step i finally made that exact cake.
And i have to say:
I dont like it. I dont know exactly what it is, but i have a feeling that something is missing. Maybe i expected too much and thought it would be overwhelming, but it isnt.
For me the peanut is not enough pronounced, and the mousse is a bit flat.
Agreed. The recipe and his video don’t add up. The recipe says 5 egg but the directions say yolks. Also, I think it needed more peanut butter than cream for the filling.