Page 364 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Cocoa Puff

MAKES 1
(10- /25- )

. Now, there’s a combination that is
delicious but rarely beautiful. That’s not the case here! For a dessert
that makes for a gleeful celebration for children and adults alike,
whip up this glorious masterpiece and get ready for a treat.

FOR THE CRUST
Traditional Puff Pastry (page ½ batch
25), Chocolate option

FOR THE FILLING
heavy cream 2 cups 480 ml

creamy peanut butter 2 cups 510 g
1 pound (two 8-ounce
cream cheese 455 g
packages)
confectioners’ sugar 1½ cups 150 g

vanilla bean paste 1 tablespoon 15 ml
salt ½ teaspoon 3 g

FOR THE GANACHE

bittersweet chocolate, finely 1 pound 455 g
chopped

heavy cream 1½ cups 360 ml
unsalted butter 2 tablespoons 28 g

FOR THE ASSEMBLY
roasted, salted peanuts 2 cups 300 g

bittersweet chocolate 2 pounds 910 g
SPECIAL EQUIPMENT

chocolate transfer sheets, in 2
the pattern of your choice

Procedure for the crust