deZaan Plant-based Peanut Butter & Cocoa Cup
A plant-based peanut butter and cocoa treat.
Servings: 20 cups
Equipment
- Mixing Bowl
- Utensils
- Oven
- Silicone Baking Mat
- Paper Muffin Cup Molds
Ingredients
Part 1: Middle Layer
- 80 g Peanut Butter (creamy or crunchy)
- 35 ml Coconut Oil
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 8 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder
- 35 g Maple Syrup
Part 2: Bottom Layer
- 20 g Cacao Barry Mycryo Cocoa Butter
- 40 g Vegetable Oil
- 120 g Feuilletine ( see part 4 )
Part 3: Top Layer
- 80 g Peanut Butter (creamy or crunchy)
- 25 ml Coconut Oil
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 35 g Maple Syrup
- 1 g Salt
Part 4: Vegan Feuilletine Base
- 20 g Cacao Barry Mycryo Cocoa Butter
- 40 g Vegetable Oil
- 100 g Granulated Sugar
- 35 g Chickpea Liquid ( Aquafaba )
- 60 g All-Purpose Flour
- 40 g Water
Instructions
Part 1: Method
- Melt all ingredients, including 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Bean Paste and 8 g deZaan Holland Terra Rossa 22/24% Dutched Cocoa Powder, in a sauce pan.
- Mix well until homogenous.
- Keep warm and set aside for assembly.
Part 2: Method
- Melt 20 g Cacao Barry Mycryo Cocoa Butter and vegetable oil together and put in the fridge to set, whip to spreadable texture.
- In a bowl, mix Feuilletine and fat. Spread together and set aside.
Part 3: Method
- In a bowl, stir all the ingredients, including 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste, for top layer together until smooth and set aside.
Part 4: Method
- Melt 20 g Cacao Barry Mycryo Cocoa Butter and vegetable oil together.
- Add sugar to melted fat and whisk evenly.
- When cool, whisk in aquafaba and then whisk in flour to make a paste.
- Whisk in water in three additions.
- Refrigerate for at least 1 hour to thicken.
- Preheat oven to 175°C.
- Scoop some batter onto a silicone baking mat and use a large offset spatula and spread as thinly and evenly as possible.
- Place baking mat on a sheet pan and bake for 8-10 minutes, or until edges are nicely browned and the centers are dry to the touch.
- Let cool on the sheet for 5 minutes, then peel off and break into shards.
Part 5: Assembly
- On a tray lined with 20 small paper cup muffin moulds, set the base with Feuilletine mix, followed by the middle layer then the top layer.
- Place in chiller to set for at least 1 hour before unmoulding from the mould.