Chocolate Peanut Butter Entremet Recipes

Steps:

• 1. For the CREME BRULEE Heat the Heavy Cream and half of the sugar until you see steam. Mix the other half of the sugar with the yolks. Once your cream is steaming, Temper the eggs by ladling HALF the cream mixture into the yolks. *You MUST whisk the entire time, to prevent scrambling* once your yolks are warmed up, combine both mixtures & pour into an 8 inch round pan, lined with aluminum foil. Bake @325 in a water bath, until cream has set. This could take up to an hour.
• 2. For the Brownie Melt the butter & whisk in the eggs, sugar and vanilla. Then add the flour & cocoa powder to the butter mixture & stir till combined. Pour into an 8 inch round pan, lined with aluminum foil. Bake @ 325 10 minutes, until it is firm to the touch.
• 3. For the Peanut Butter Mousse Whip the Cream & sugar with a mixer, on high, until stiff peaks form. Fold in Peanut butter & Refrigerate
• 4. For the Ganache cook the cream & chocolate in a double boiler until melted & combined. set aside.
• 5. Melt Chocolate and coat corn flakes. Spread out on a plate & refrigerate until ready to use.
• 6. To Assemble cake, break up & cover the top of the cooled Creme Brulee with the corn flakes. Next place the Brownie base on top. turn this upside down and remove the foil from the Creme Brulee. Ice this as you would a regular cake, with the peanut butter mousse, and return to the freezer for the Mousse to chill, but not freeze. remove from freezer and top with Ganache!

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.