TBR x Suga Chef: A Delicious Pairing

This past Sunday I had the opportunity to have an one-on-one cooking class with award-winning pastry chef, Suga Chef.  He’s been featured on the The Knot Wedding Channel, WE TV, Food Network, The Washington Post + more!

First, I must say that I was SO EXCITED to host this class in my house!  We’ve been chatting for months so I felt like I’ve known him for years!

Although I love home decor/design, I was a tad embarrassed because I have like zero baking supplies.  I was so happy that he brought over all the tools necessary.  He told me that we would be making a Profiterole w/ Peanut Butter + Caramel Mousse Topped with Peanut Pralines.  I was instantly salivating!

Me with the Suga Chef, Padua Player

Making a profiterole has 3 parts.  First we made the Pâte à Choux.  For those that are unfancy (like me), it’s the dough for the profiterole.

Ingredients:

⅓ cup water

4 tablespoons whole milk

5 ½ tablespoons unsalted butter

1 teaspoon sugar

1 teaspoon salt

⅔ cup all-purpose flour

3 whole eggs, plus 1 egg and 1 egg yolk, lightly beaten for egg wash

Instructions:

  1. Preheat the oven to 375°.
  2. Combine the water, milk, butter, sugar and salt in a medium pot over medium heat and bring to a boil.
  3. Add the flour and stir, using a wooden spoon, until the mixture comes together, about 5 minutes. Continue to stir until the dough begins to dry out and pull away from the sides of the pot, about 2 minutes.
  4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  5. Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1 ½ -inches in diameter, leaving a 1-inch gap between rounds. Using a pastry brush, lightly brush the egg wash on each choux. Bake on a center rack at 375° for 10 minutes. Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown.
  6. Remove the sheet tray from the pan and allow to cool for a few minutes before serving.

Our Pâte à Choux ready for the oven

While those baked we moved on to making the Peanut Butter Mousse.  I must say that it was very rich, but turned out delicious!

Ingredients:

1 18-ounce jar creamy peanut butter

2 8-ounce packages cream cheese, room temperature

2 cups powdered sugar

2 tablespoons vanilla extract

2 cups chilled whipping cream

Instructions:

1. Using electric mixer, beat peanut butter and cream cheese in large bowl to blend.

2. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended.

3. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.

4. Spoon filling into prepared crust.

Whipping up the peanut butter mousse, under Suga Chef’s direction, of course!

After we mixed the ingredients for the mousse we popped it in the refrigerator to keep it cool while we made the other parts of our dessert.

I took a moment to play around with Suga Chef’s props!

Next we made the Chocolate Ganache.  I loooooove chocolate so I tried hard to stay away from the pot!  Plus it was so easy to make!

Ingredients:

8 ounces semisweet chocolate, coarsely chopped

1 cup heavy cream

1 tablespoon unsalted butter, at room temperature

Instructions:

  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  3. Add butter and stir until smooth. Let cool slightly before using.

Lastly, we made some homemade caramel.  All it takes is some sugar and water!  You really only want to add enough water to the sugar to create a “wet sand” consistency.  Turn your fire on high + let it caramelize.  Take it off the heat + your caramel is done!

Now that we made all of the parts, it was time to plate our dessert!

First, we drizzled the chocolate ganache on the plate, then placed one half of the profiterole on top.  Then we took our piping bag + added the peanut butter mousse.  Lastly, we drizzled caramel on top + added peanut pralines.

Suga Chef’s plating

My rendition

Now it was time to take a bite.  Yummmmm!

And of course, share it with friends! 

The profiteroles were a hit!  Get creative with your plating style + your filling by opting for a strawberry mousse!

I had soooo much fun + I look forward to teaming up with the Suga Chef in the future!

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