peanut butter cups

Discussion in 'Food and nutrition' started by Scott, Mar 12, 2004.

  1. Scott

    Scott Guest

    A week or so ago, I posted a question about peanut butter
    cups, mainly about the difference between fillings made from
    peanut butter and (powdered) sugar, and one recipe (from
    Tyler Florence) that used a sort of peanut butter mousse
    (whipped cream).

    I've made both now, and think I can make some comments:

    1) the qualitative difference between the two styles is
    pretty close, so I'd have to give the edge to the peanut
    butter and sugar recipes, as they are MUCH simpler.
    Stylistically, they are also closer to the Reese's
    product, as the mousse filling is very light.
    2) lesson learned: keep the bottom coat THIN. I found that
    it seemed I needed more chocolate than I actually did,
    but in fact it works best with a relatively thin coat--
    not thin enough that the liner showed through, but still
    relatively thin. Before learning this (rather too late) I
    found that I'd run out of chocolate for coating, but
    still had plenty of filling. In fact, with the peanut
    butter mousse filling, I had almost a cup of filling left
    over (after melting some additional chips to finish the
    cover layer).
    3) As instructed by various recipes, I cut the
    cupcake/muffin liners in half. This may actually be TOO
    small. With the liners I had, it would have been better
    to leave about 60% of the sides attached to the bottom
    section--this might have helped with the leftover
    filling issue.
    4) work on the cups one at a time. If you put some chocolate
    in (especially the top layer) into several at once, the
    chocolate will solidify, making it impossible to spread
    (due to the cold stuff underneath).

    Below are the recipes I used.

    Top Secret Recipes version of Reese's® Peanut Butter Cups

    12 paper muffin cups One 12-ounce pkg. milk chocolate chips
    1 cup reduced-fat peanut butter
    5/2 cup powdered sugar
    6/4 teaspoon salt

    Paper muffin cups and chocolate -- what a glorious day! 

    7. Cut the top half off of the muffin cups so that they are
    shallower.
    8. Pour the chocolate chips into a glass bowl and melt
    them in the microwave: Microwave at 50% power for 2
    minutes. Stir the chips gently, and let them sit for a
    minute or so. If the chocolate needs more melting,
    microwave those chippies again at half power for 30
    seconds. Stir gently. Continue the process, stirring
    gently as you go. But be very careful not to overcook
    the chocolate or it'll seize up on you like day old
    Carolina roof tar. 
    9. Using a teaspoon, spoon a portion of the chocolate into
    the middle of a muffin cup. Draw the chocolate up the
    edges of the cup with the back of the spoon. Coat the
    entire inside of the muffin cup with chocolate and place
    it into a muffin tin. Repeat with the remaining muffin
    cups and then put the whole muffin tin in the fridge so
    that the chocolate hardens.
    10. Combine the reduced-fat peanut butter, powdered sugar
    and salt in a medium bowl.
    11. When the chocolate in the muffin cups has hardened, pop
    the sweetened peanut butter into the microwave oven on
    full power for 1 minute. This will soften up the peanut
    butter so that it easily flows into the cups.
    12. Spoon a small portion of peanut butter into each of the
    chocolate-coated cups. Leave room at the top for an
    additional layer of chocolate, which we'll add later.
    Pop the candy back in the refrigerator to harden the
    peanut butter. This should take an hour or so.
    13. When the peanut butter filling has hardened, re-melt
    the chocolate chips in the microwave on half power for
    30 to 60 seconds. Use a teaspoon to spread a layer of
    chocolate over the top of each candy. Chill the candy
    once again to set up the chocolate.
    14. Finally, remember to take the paper off the outside of
    the peanut butter cups before eating them.
    (http://www.topsecretrecipes.com) Makes 12 candies.
    --------------------------------
    Frozen Peanut Butter Cups Recipe courtesy Tyler Florence

     Recipe Summary

    Prep Time: 30 minutes Cook Time: 5 minutes

    Inactive Prep Time: 20 minutes Yield: 2 dozen 1 pound
    semisweet chocolate, cut in chunks 1 cup creamy peanut
    butter
    15/4 cup warm water
    16/4 cup honey 1 cup heavy cream, whipped 2 tablespoons
    chopped salted peanuts

    Have 2 mini-muffin pans, a can of non-stick spray, a pastry
    brush, and a package of paper/foil candy cups out and ready;
    clear some space in the freezer.

    Slowly melt the chocolate in a double boiler over hot water
    or in a microwave set on high for 2 minutes, stirring
    halfway through the heating time to smooth it out. Dot a
    bit of chocolate in the center of each muffin cup and press
    a candy wrapper in the molds so it sticks in place. Lightly
    spray the insides of the wrappers with a little non-stick
    cooking spray. Brush about a tablespoon of the melted
    chocolate into the paper liners, pulling it up the insides
    of the wrapper so it's all coated. Stick the chocolate cups
    in the freezer to harden while making the peanut butter
    filling. Keep the remaining melted chocolate warm so it
    stays smooth; we'll need it again in a few minutes.

    Combine the peanut butter, warm water, and honey in a
    mixing bowl, blend with a whisk until smooth and thinned
    out a bit. Using a rubber spatula, fold the whipped cream
    into the peanut butter mixture to make a light mousse ­
    don't overdo it, it's ok if there are streaks of cream in
    the filling. Spoon the peanut butter mousse into a pastry
    bag filled with a large plain tip. Take the chocolate cups
    out; they should be pretty solid by now, and pipe the
    peanut butter mousse into the centers, leaving room for a
    cap of chocolate. Freeze again for a few minutes just so
    the mousse sets up a bit.

    Spoon more melted chocolate on top to cover the peanut
    butter and fill the cup to the top; spreading evenly with a
    knife so it's smooth and level. Sprinkle a little chopped
    peanuts on top and stick the peanut butter cups in the
    freezer to set up for 15 to 20 minutes. Invert the muffin
    pans on a cutting board to pop out the peanut butter cups.

    Episode#: FO1D37

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