Yes, I said that on purpose. But I’m sure I don’t need to remind you folks of just how challenged I am. Oh, so many challenges, and so little desire to take them on.
Except for one.
A friend of mine constantly sends me recipes from Instructables, and while I won’t break bad on the good and honest hard work of most of the posters, I will happily point out the faults of those corporations that post recipes there as though they’ve got some great insight to share. They don’t. They’ve got a vested interest in keeping their secrets, which annoys the shit out of me because I firmly believe that nothing, and I mean nothing, should be a mystery for the home cook. Plus, hardcore capitalist though I am, I do not appreciate it when The Man invades a creative space with finally accessible information. I fear it won’t be long before the site is just filled with commercials.
Anyway, when he sent me this recipe for Chocolate Peanut Butter Cups, I was excited to maybe get some tips for making this sort of thing at home. The video’s not bad, to be honest, but still: Imagine my annoyance when I discovered a video from Pepperidge Farm instead of great, practiced advice from someone who’d labored over these things forever because for her, Reese’s are all right, but they’re just not good enough. You know the type.
Instead it’s a recipe that calls for Pepperidge Farm puff pastry (natch), and gratefully unbranded peanut butter, chocolate, and marshmallows. Not a bad idea, I’ll grant. But if you sit through the video as I did–it’s short, so you can still respect yourself–you’ll note a couple of problems.
1. This is truly a pet peeve of mine: There’s no mention of just how cold the kitchen needs to be in order to work properly with pastry. I understand that this is processed puff pastry, and if you’ve ever made it, there’s certainly no shame in using the prepackaged stuff. I’ll never judge. But even as processed as it is, for the best results, you need to set your A/C very low. Or, if it’s winter, open a window. If you think you’ll get cold, well, you will. But you won’t die. So suck it up and move fast.
2. The three remaining ingredients are placed in the middle of the dough in a little pile, and in this order: Peanut butter, chocolate, marshmallows. The video also advises you to use sweet chocolate, but combined with marshmallows this will most assuredly be a cloying mistake. You’ll want to use 60% at least or, better yet, a Special Dark bar. Everybody loves those things.
3. You can probably predict the next problem: Light-brown puff pastry… light-brown peanut butter… and marshmallows that carmelize to a lovely shade of… light brown. That’s a lot of brown, people.
I think the marshmallow is a nice counter to the peanut butter–I’m fascinated by the combo, actually–but it’s got to be incorporated in a better way. Easy solution: Mix the peanut butter and some marshmallow fluff together. This would also offer more stability to the peanut butter, which has a rather unattractive melt.
Finally, I really don’t think puff pastry is the best, most attractive vessel for these three ingredients. Puff pastry is awesome, yes, but a tartlet, I think, would be far superior. It’s more work than dumping stuff on prepackaged puff pastry, yeah. But a nice, bright shortcrust, filled with a sweet-salty peanut butter mixture and topped with, say a medallion of dark chocolate? Now, that would be pretty.
I think I’ll do it.