Chocolate Peanut Butter Caramel Breton Tarts

Posted by: AUI

Chocolate and peanut butter combined in an array of textures.

Active Time

0 Hour
35 Minutes

Total Time

1 Hour
0 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

7.8 oz 2-Step Peanut Butter Mousse 675 g 2-Step Peanut Butter Mousse

5.2 oz 2-Step Dark Chocolate Mousse 600 g 2-Step Dark Chocolate Mousse

2.0 oz Peanut Butter Pate de Fruit 510 g Peanut Butter Pate de Fruit

25.0 piece Sable Breton, Large Round 25 piece Sable Breton, Large Round (006303) (006303) Qty: 1

8.8 oz Caramel Filling & Flavoring 250 g Caramel Filling & Flavoring (696001) (696001) Qty: 1

Roasted peanuts as Needed Roasted peanuts as Needed

Directions

Place four of the Peanut Butter Pate Fruit on the large breton base. Using a plain piping pipe four dollops of the Peanut Butter Mousse on the breton base. Then using a start tip pipe the 2-Step Dark Chocolate Mousse in the middle of the breton base. Pipe small dots around the edge of the base. Sprinkle with roasted peanuts, and garnish with desired chocolate décor.

12-Step Peanut Butter Mousse

Ingredients

6.8 oz Neutral Mousse, 2-Step (1 Box: 6 Bags) 193 g Neutral Mousse, 2-Step (1 Box: 6 Bags) (504101) (504101) Qty: 1

6.8 oz Water 193 g Water

3.4 oz Peanut butter 96 g Peanut butter

6.8 oz Heavy cream, Whipped 193 g Heavy cream, Whipped

Directions

In the bowl of a stand mixer, combine the neutral mousse mix and water, and whip on medium speed for 3 to 5 minutes. Then add the peanut butter, and fold in the whipped cream.

22-Step Dark Chocolate Mousse

Ingredients

7.1 oz Heavy cream, whipped 200 g Heavy cream, whipped

7.1 oz Water 200 g Water

7.1 oz Dark Chocolate Mousse, 2-Step (1 Box: 6 Bags) 200 g Dark Chocolate Mousse, 2-Step (1 Box: 6 Bags) (504103) (504103) Qty: 1

Directions

In the bowl of a stand mixer, combine the mousse mix and water and whip on medium speed for 3 to 5 minutes. Then fold in the whipped cream.

3Peanut Butter Pate de Fruit

Ingredients

7.1 oz Peanut butter 200 g Peanut butter

7.1 oz Water 200 g Water

2.1 oz Granulated sugar 60 g Granulated sugar

1.4 oz Glucose Syrup 40 g Glucose Syrup (505092) (505092) Qty: 1

0.4 oz Acid Free Pectin, 500g 10 g Acid Free Pectin, 500g (672157) (672157) Qty: 1

Directions

In a sauce pan, heat the water to 113ºF/ 45ºC. Add the glucose, sugar, and pectin. Stir into water to dissolve, bring back to a boil for 2 minutes. Remove from heat and incorporate the peanut butter using an emersion blender. Pipe in to Micro Round Silikomart Molds and refrigerate.

Flavor Profiles

Taste Profile

Sweet
Salty

Aroma Profile

Cocoa
Dairy
Nuts
Vanilla

Texture Profile

Others
Crunchy
Smooth
Solid
Light
Soft
Dense

Temperature Profile

Cold