CHOCOLATE PEANUT BUTTER ENTREMET

Chocolate Peanut butter Entremet image

Provided by Shane Pratt

Time 1h20m

Number Of Ingredients 20

Steps:

1. For the CREME BRULEE Heat the Heavy Cream and half of the sugar until you see steam. Mix the other half of the sugar with the yolks. Once your cream is steaming, Temper the eggs by ladling HALF the cream mixture into the yolks. *You MUST whisk the entire time, to prevent scrambling* once your yolks are warmed up, combine both mixtures & pour into an 8 inch round pan, lined with aluminum foil. Bake @325 in a water bath, until cream has set. This could take up to an hour.
2. For the Brownie Melt the butter & whisk in the eggs, sugar and vanilla. Then add the flour & cocoa powder to the butter mixture & stir till combined. Pour into an 8 inch round pan, lined with aluminum foil. Bake @ 325 10 minutes, until it is firm to the touch.
3. For the Peanut Butter Mousse Whip the Cream & sugar with a mixer, on high, until stiff peaks form. Fold in Peanut butter & Refrigerate
4. For the Ganache cook the cream & chocolate in a double boiler until melted & combined. set aside.
5. Melt Chocolate and coat corn flakes. Spread out on a plate & refrigerate until ready to use.
6. To Assemble cake, break up & cover the top of the cooled Creme Brulee with the corn flakes. Next place the Brownie base on top. turn this upside down and remove the foil from the Creme Brulee. Ice this as you would a regular cake, with the peanut butter mousse, and return to the freezer for the Mousse to chill, but not freeze. remove from freezer and top with Ganache!