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  • Chocolate & Peanut Butter Pavlova - BBC Good Food

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    Lucia Valle
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    This recipe is for a chocolate and peanut butter pavlova dessert. It has three components - a dark chocolate crémeux, a meringue base, and a peanut butter cream filling. The crémeux is made by heating milk, cream and egg yolks, then pouring over chopped dark chocolate. The meringue is made with egg whites, sugar, vinegar and cornflour. It is baked then layered with the crémeux and peanut butter cream, which is made by melting chocolate, peanut butter and butter together. Candied peanuts are also made and sprinkled on top.

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    Chocolate & peanut butter pavlova _ BBC Good Food

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    This recipe is for a chocolate and peanut butter pavlova dessert. It has three components - a dark chocolate crémeux, a meringue base, and a peanut butter cream filling. The crémeux is made by heating milk, cream and egg yolks, then pouring over chopped dark chocolate. The meringue is made with egg whites, sugar, vinegar and cornflour. It is baked then layered with the crémeux and peanut butter cream, which is made by melting chocolate, peanut butter and butter together. Candied peanuts are also made and sprinkled on top.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    18 views3 pages

    Chocolate & Peanut Butter Pavlova - BBC Good Food

    Uploaded by

    Lucia Valle
    This recipe is for a chocolate and peanut butter pavlova dessert. It has three components - a dark chocolate crémeux, a meringue base, and a peanut butter cream filling. The crémeux is made by heating milk, cream and egg yolks, then pouring over chopped dark chocolate. The meringue is made with egg whites, sugar, vinegar and cornflour. It is baked then layered with the crémeux and peanut butter cream, which is made by melting chocolate, peanut butter and butter together. Candied peanuts are also made and sprinkled on top.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    12/13/22, 3:23 PM Chocolate & peanut butter pavlova | BBC Good Food

    https://www.bbcgoodfood.com/recipes/chocolate-peanut-butter-pavlova 1/3
    12/13/22, 3:23 PM Chocolate & peanut butter pavlova | BBC Good Food

    Chocolate & peanut butter pavlova

    Prep: 45 mins
    More effort Serves 10-12
    Cook: 1 hr and 5 mins

    plus cooling

    Ingredients Method

    For the dark chocolate crémeux Step 1 First, make the crémeux. Bring the milk and cream to the boil in a

    small saucepan, whisking occasionally. Whisk the egg yolks and


    75g whole milk
    sugar together in a medium heatproof bowl until smooth. Pour in

    115ml whipping cream the hot cream mixture in a steady stream, whisking continuously

    until combined. Return to the saucepan, and simmer over a low


    2 egg yolks, reserving the whites for the
    heat for 3-4 mins, stirring continously until thickened to a
    meringue
    custard.

    50g caster sugar


    Step 2 Put the dark chocolate into a large heatproof bowl and strain the
    150g dark chocolate, finely chopped
    hot custard over it through a fine mesh sieve, whisking until the

    60g salted butter, softened chocolate has melted and the mixture is smooth. Leave to cool for

    5 mins until just warm. Add the butter and blitz using a hand

    For the meringue


    blender until smooth. Cover and leave at room temperature until

    needed.
    3 large egg whites

    Step 3 Heat the oven to 150C/130C fan/gas 2 and line two baking
    200g caster sugar

    sheets with baking parchment. For the meringue, beat the egg
    1 tsp white wine vinegar
    whites in a large, clean bowl using an electric whisk or in a stand

    2 tsp cornflour mixer until soft peaks form, then gradually beat in the sugar, 1 tsp

    at a time, until the meringue is thick and glossy. Whisk in the


    50g dark chocolate, melted and cooled
    vinegar and cornflour.

    For the candied peanuts


    Step 4 Spoon half the meringue mixture into the middle of one of the

    prepared baking sheets, and spread out into a roughly 20-25cm


    100g shelled peanuts, regular or roasted

    circle. Repeat with the the remaining meringue mixture on the


    60g granulated sugar
    second baking sheet. Drizzle the melted chocolate evenly over

    both circles, then gently swirl it using a cutlery knife or skewer


    For the peanut butter cream
    until you have a marbled effect. Bake for 1 hr, turn off the oven

    100g white chocolate, roughly chopped and leave the meringues to cool completely inside.

    100g smooth peanut butter Step 5 Meanwhile, make the candied peanuts. Tip the peanuts, sugar

    and 1 tbsp water into a heavy-bottomed saucepan and cook over


    25g cold salted butter, cut into cubes

    a medium heat for 3-4 mins, stirring until the peanuts start to
    225ml double cream
    crystallise and turn white. Continue to cook, stirring, for another

    dark chocolate shavings, to serve (optional) 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch

    of sea salt flakes, then scrape onto a sheet of baking parchment.

    Spread out using a spatula, and leave to cool completely.

    Step 6 For the peanut butter cream, melt the white chocolate, peanut

    butter, butter and 25ml cream in a small saucepan over a low

    heat, stirring until smooth. Transfer to a bowl and leave to cool for

    10 mins. Whisk the remaining cream to soft peaks, then fold in

    the peanut butter mixture until thick and billowy.

    Step 7 To assemble, put one meringue circle on a serving plate, spoon

    over half the crémeux followed by half the peanut butter cream,

    then sprinkle with half the candied peanuts Top with the second
    https://www.bbcgoodfood.com/recipes/chocolate-peanut-butter-pavlova 2/3
    12/13/22, 3:23 PM Chocolate & peanut butter pavlova | BBC Good Food
    then sprinkle with half the candied peanuts. Top with the second

    meringue circle, then the remaining crémeux and peanut butter

    cream, and the rest of the candied peanuts. Scatter over some

    dark chocolate shavings, if you like. Will keep chilled for up to two

    days.

    https://www.bbcgoodfood.com/recipes/chocolate-peanut-butter-pavlova 3/3

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