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September 2018

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Penny Sous Part 1 Of 2 Recipe

Penny Sous Part 1 Of 2 recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Penny Sous Part 1 Of 2 recipe  PDF


KAREN PHILLIPS CBT 40A 24 Whole Virginia peanuts
unsalted, shelled 1/2 c Heavy cream
6 T Creamy peanut butter
14 oz Semi sweet chocolate
broken into 1/2 oz pieces Equipment: 3 baking sheets with sides, film wrap, instant read test thermometer, cake spatula, 1 1/2 inch round cookie cutter, parchment paper, pastry
bag, medium straight tip Preheat the oven to 325 degrees. Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes. Remove the peanuts from the oven and set aside until needed. Heat the heavy cream and the peanut butter in a 1 1/2 qt saucepan over medium high heat. Stir with a
whisk to combine thoroughly. Bring the mi ture to a boil. Place 6 ounces of semi sweet chocolate in a stainless steel bowl. Pour the boiling cream and peanut butter mi ture over the chocolate, and allow to stand at room temperature for 5 minutes. Stir until smooth. Refrigerate the peanut butter ganache for 30 minutes. Cover the bottom of a baking sheet with film wrap. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the remaining 8 ounces of semi sweet chocolate in the top half. Heat the chocolate uncovered, while stirring constantly, until it has melted, about 4 to 5 minutes. Transfer the melted chocolate to a stainless steel bowl, and continue to stir until the temperature of the chocolate is reduced to 90 degrees, about 5 minutes. Continued and gt and gt and gt

Penny Sous Part 1 Of 2 recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
846 people have voted
Last Reviewed on 2018-09-20



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