Page 34 - BookTemp

Basic HTML Version

Tempt Your Limits
32 Pastry & Baking North America
1. Preheat the oven to 160°C/320°F.
2. Prepare a metal mold by brushing it first with
a light coat of butter, then coating the mold
in flour. Alternatively, the mold can be lined
with parchment paper.
3. In the bowl of an electric mixer, combine
the butter, brown sugar, sugar, salt, PreGel
Vellutina®, 5-Star Chef Pastry Select Almond
Paste, 5-Star Chef Pastry Select Vanilla
Compound, and the 5-Star Chef Pastry Select
Peanut Paste. Beat with the paddle attachment
on medium speed until light and fluffy, about
5 minutes.
4. Slowly add the eggs to the creamed mixture,
stopping often to scrape the bowl well and
ensure a uniform mixture.
5. Sift together the all-purpose flour and the
baking powder.
6. Slowly add the dry ingredients to the mixture
in the mixer, alternating with the sour cream
until all the ingredients have been combined
and the batter is smooth and uniform.
7. Pour the batter into the prepared mold and
bake in a preheated oven for about 1 hour, or
until golden brown and a skewer inserted in
the center comes out clean.
8. Allow cake to cool before removing from
the mold.
Peanut Cake
1. Combine both of the ingredients in a bowl
and mix until a smooth mixture is achieved.
2. Pour out onto a Silpat® and spread with an
offset spatula.
3. Place another Silpat® on top of the mixture,
then, using a rolling pin, flatten until an even
layer is obtained.
4. Place in refrigerator until it sets before
attempting to remove the Silpat®.
5. Once set, the Silpats® can be easily peeled
6. Cut and use as desired.
Peanut Crunch Base