Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To
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Date: 2020-05-17
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Comments and reviews: 10
aw3s0me
Me: Hearing -Corn sirup--_Insta stop watching_--Fructose corn syrup is that it's a big red flag for VERY POOR quality food. ---Result: - Fake Cook-As part of the chemical process used to make high fructose corn syrup, the glucose and fructose -- which are naturally bound together -- become separated. This allows the fructose to mainline directly into your liver, which turns on a factory of fat production in your liver called lipogenesis. --This leads to fatty liver, the most common disease in America today, affecting 90 million Americans. This, in turn, leads to diabesity -- pre-diabetes and Type 2 diabetes. -So, high fructose corn syrup is the real driver of the current epidemic of heart attacks, strokes, cancer, dementia, and of course, Type 2 diabetes. --///----No Thanks. --_Greetings from germany_
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Me: Hearing -Corn sirup--_Insta stop watching_--Fructose corn syrup is that it's a big red flag for VERY POOR quality food. ---Result: - Fake Cook-As part of the chemical process used to make high fructose corn syrup, the glucose and fructose -- which are naturally bound together -- become separated. This allows the fructose to mainline directly into your liver, which turns on a factory of fat production in your liver called lipogenesis. --This leads to fatty liver, the most common disease in America today, affecting 90 million Americans. This, in turn, leads to diabesity -- pre-diabetes and Type 2 diabetes. -So, high fructose corn syrup is the real driver of the current epidemic of heart attacks, strokes, cancer, dementia, and of course, Type 2 diabetes. --///----No Thanks. --_Greetings from germany_
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pyrotechnologist1
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!
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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!
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Roland
You can really see not just the skill but the experience shining through. I think when he said -it's easy- that is because the confidence you get when you repeat doing something gives you the freedom to dedicate more energy and thought on to perfecting what you're making, instead of wasting time trying hard not to mistake. And that is what separates the the skilled people from talented people. So every time you see someone do something difficult and they make it look easy? That is why.
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You can really see not just the skill but the experience shining through. I think when he said -it's easy- that is because the confidence you get when you repeat doing something gives you the freedom to dedicate more energy and thought on to perfecting what you're making, instead of wasting time trying hard not to mistake. And that is what separates the the skilled people from talented people. So every time you see someone do something difficult and they make it look easy? That is why.
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Mary
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.
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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.
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Les
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.
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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.
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Musa
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.
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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.
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Estee
Recipe in the Vice website is rather inaccurate. Eggs and egg yolks, caramel glaze and CREME ANGLAISE? -AUTHOR'S NOTE: This recipe has been reprinted with permission of the author from Everyone Can Bake: Simple Recipes to Master and Mix. - I-m doubting this statement on your website - so in his book his recipe is written this way?
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Recipe in the Vice website is rather inaccurate. Eggs and egg yolks, caramel glaze and CREME ANGLAISE? -AUTHOR'S NOTE: This recipe has been reprinted with permission of the author from Everyone Can Bake: Simple Recipes to Master and Mix. - I-m doubting this statement on your website - so in his book his recipe is written this way?
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Alexis84DE
I totally made this. I added a layer of salted caramel before putting on a double layer ganache. To die for! Then I went right online and bought the book, can-t wait to bake more, I wish there were videos to all the recipes, I love how easy he makes it look and the joy of baking that he exudes.
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I totally made this. I added a layer of salted caramel before putting on a double layer ganache. To die for! Then I went right online and bought the book, can-t wait to bake more, I wish there were videos to all the recipes, I love how easy he makes it look and the joy of baking that he exudes.
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Rudhra
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 -
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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 -
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You
The only bad thing about the book is the mousse cake section. He explains only two ways to do it without explaining how we should get the cake layers thin, and the photos don't match what he's doing and I can't tell if he was making a mousse cake. Everything else is so detailed compared to that.
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The only bad thing about the book is the mousse cake section. He explains only two ways to do it without explaining how we should get the cake layers thin, and the photos don't match what he's doing and I can't tell if he was making a mousse cake. Everything else is so detailed compared to that.
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