Reese’s Cake
I’m taking a small break from eating Reese’s candies to bring you this recipe. In light of the recent obsession with the candy, I decided to make a Reese’s dessert for a party. I had also thought about making a Snickers-inspired dessert, but in the end, Reese’s won for, mainly, two reasons.
First off, the nougat. I didn’t really wanted to get into that territory yet. Second, I wanted to re-visit a technique for making mousse I hadn’t used since school. So here it is: Reese’s Cake. Beware, it’s a large recipe.
Brownie
320g Eggs
420g Sugar
400g Butter
250g Semi-sweet or dark chocolate
200g Flour
Melt the chocolate and the butter in a bain marie. Beat the eggs and the sugar together. Mix the chocolate and egg mixtures together. Gradually, add the flour. Pour the batter into a greased half sheet pan. Bake at 375 until done. Remove from the pan and cut with an entremet ring or rectangle. I used a rectangle and added a layer of cajeta and roughly chopped salted peanuts.
Peanut Butter Mousse
835g Pastry Cream
300g Creamy Peanut Butter
885g Heavy Cream
17g Gelatin (hydrated and melted)
Beat the cream to soft peaks and reserve. Fold the peanut butter into the pastry cream, add the gelatin into the mix. Fold the cream into the heavier mix in thirds. Pour into the ring or square of choice. Freeze.
Once frozen, I cut, glazed and decorated (sparsely) mine.
Here’s a picture of it after cutting into it, unfortunately the glazing had sat a bit too long out and it was oozing all over.
