Today, I consider myself the luckiest man on the face of the earth. Okay, that line may be a bit dramatic (and stolen) for this situation, but hey, Iâ€™m pretty psyched right now. Larkin is making a batch of our incredibly creamy Peanut Butter Chocolate Crunch gelato, which just happens to be my favorite gelato at SucrÃ©â€¦ no no, my favorite gelato period.Iâ€™ve always been a peanut butter addict; it doesnâ€™t matter if it is breakfast, lunch, or snack time, Iâ€™ll find a way to get my peanut butter fix.One of my all-time favorite snacks is just a few spoonfuls of peanut butter straight from the jar (I thank my dad for the dirty habit). And when it comes to dessert, you can bet peanut butter is involved.Now, Iâ€™m not saying every time I visit SucrÃ© I order a scoop of Peanut Butter Chocolate Crunch; but more often than not, I do.Even though I know there are so many other delectable treats at the shop, I just canâ€™t pass it up; my heart, or in this case my stomach, truly knows what it wants.
Anyway, as for the gelato itself, we start by mixing the gelato base with peanut butter, vanilla, and salt.After it completely mixes and freezes in the gelato machine, we transfer the gelato into pans and fold in the other mouth-watering ingredients, which include granulated peanuts, peanut butter crunch pieces, and, how did Larkin say it, â€œchocolate fudge, baby!â€Finally, we drizzle tempered chocolate on top for the finishing touch.As you can see in some of the pictures, it can get kind of messyâ€¦ but thatâ€™s what makes it so unbelievably delicious.
Tariq, of course! We would like to give yet another huge congratulation to Tariq (and the rest of Team Awesome!) for their win on TLC’s inaugural episode of “Ultimate Cake Off.” In addition to winning $10,000, the “cake-eating shark” was featured at the Long Beach Aquarium for its Shark Summer celebration. For those that missed the initial airing of the episode, it will be replayed later today at 6pm CT on TLC and at various other times over the next week. To see a complete list of its air times, visit: http://tlc.discovery.com/tv-schedules/series (the times are given in ET). You can also visit TLC’s “Ultimate Cake Off” page at http://tlc.discovery.com/tv/ultimate-cake-off/ultimate-cake-off.html to see contestants’ bios and pictures of their cakes. Plus, keep an eye out for Tariq’s return to “Ultimate Cake Off” in September.
Also, for all you “cake-eating humans” out there, ever find yourself craving a taste of any of the amazing cakes made on TLC or The Food Network? Well Sucré is giving you the chance to sink your teeth into one! A reproduction of Tariq’s winning shark cake, a vanilla butter cake with salted caramel cream, is waiting to be devoured over at our shop on Magazine.
Last Wednesday, Sucré hosted our Summer Wedding Event at the shop, where customers received complimentary champagne and the chance to taste several delectable flavors of our wedding cake. The cake flavors included everything from Vanilla Gateau with Toasted Almond Buttercream to Chocolate Gateau with Peanut Butter & Jelly. We also showcased a number of Tariq’s new wedding cake designs, including a Double Cheeseburger with fries and a drink that absolutely floored me. Just looking at the cake made my mouth water (not for cake, but for a juicy cheeseburger; it was trippy). Anyway, the event was a blast, and we want to thank everybody that came by; we hope you enjoyed it as well.
Thanks Elizabeth Dondis for the wonderful pictures!
Sour Cream Muffins
Yields 24 muffins
12 ounces butter
11 ounces sugar
5 whole eggs
1 tablespoon vanilla
20 ounces sour cream
15 ounces cake flour
¾ tablespoon baking soda
1 cup blueberries
Cream butter and sugar well. Add eggs and vanilla gradually. Add sour cream. Add dry ingredients. Fold in blueberries. Scoop batter into muffin cups. Set in muffin pan. Bake in pre-heated oven at 325 F for 35 minutes.
Dark Xocolat Mousse
Yields six 6oz portions
1½ cups heavy cream
4T corn syrup
12 ounces extra dark, high quality couverture
1 ½ cups heavy cream, whipped to soft peaks
Chop couverture into half-inch pieces and place into mixing bowl. In a saucepan over high heat, bring the first measurement of heavy cream and corn syrup to a boil. Pour over chocolate. Stir together until melted. Allow to cool at room temperature for thirty minutes. Gently fold whipped cream into chocolate mixture. Pour into cups, refrigerate until set, and serve.