Superpie with peanut butter

Life is short – eat the dessert first!

пай harmonica
Dough: 200 g flour, 100 g butter, cold water
For the peanut cream: 100 g sugar, 20 g butter, 70 ml single cream, 120 g peanut butter, 30 g roasted peanuts
For the chocolate ganache: 80 g black chocolate and 40 ml single cream
Cut up the cold butter into cubes and add it to the flour. Blend the butter and flour with your fingers to form oil crumbs. Add some cold water and roll the dough into a ball. Allow to rest for 30 minutes in the refrigerator, then roll it out into a 5 mm thick crust, large enough to cover the bottom of the selected tray.
Form a border along the walls of the tray and prick the bottom with a fork to stop it from swelling during baking. Preheat the oven to 180’C and bake for 20 minutes, then let it cool down completely. While your pie base is cooling, mix the sugar with 1 tsp. water in a small saucepan and caramelise on very low heat. You can check the density by pouring a drop of caramel onto a cold metal spoon: if it does not flow bur forms a stable ball, it’s ready.
Add the cubed butter to the ready caramel. Stir and add the cream. Stir until the mixture is homogenous and allow it to cool completely. Once the pie base and the caramel have cooled down completely, you can start assembling the pie. Mix the caramel with the peanut butter and the crushed peanuts and spread it on the pie base. Leave it in the fridge to set. Crush the chocolate and pour the cream on top of it. Melt it in a bain-marie and stir well. Pour the finished ganache on top of the caramel which is now nicely set, spread evenly and sprinkle some more crushed peanuts on top.
Leave the pie in the fridge to set before cutting it up.

harmonica products in the recipe

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