Plated love letter to a childhood lunch – pb&j on wheat with a chocolate milk.
Whole wheat honey cake, peanut butter crémeux, honey roasted peanut streusel, concord grape gel and fresh strawberries, milk chocolate mousse
Made this a bit ago but never posted. Curious to know what this dessert evokes in others 👀
by bcr0
11 Comments
dope! peanut butter cremeaux sounds awesome. what kind of peanut butter did you use? something like jif or some natural 100% blended peanuts? never really know which i would use for a peanut butter component
Wow, amazing chef – I want to taste this so bad
Damn, you went from tart making (not my style) to gastronomical desserts. And i have to say, every one of them is gorgeous.
I had multiple stations in the kitchen and desserts had been a creative outlet for me, but seeing your work makes me realise i could get more out of those techniques.
Bravo! Keep posting this stuff
This kinda thing makes me want to start smoking weed so I’m well and truly munchy enough to enjoy it.
*visible confusion*
I would smash this
Please chef, there must be a spare going?
Gorgeous and delicious and I need it in my facehole now
Absolutely love this.
Just wanted to say I always enjoy your posts, your plating style is very distinct and your flavor combinations are always on point.
I noticed you almost always have some sort of crumb component on your dish, may I ask whether there’s a standard base recipe or technique you use that you tweak with different flavorings or is it completely different depending what you’re making?
Amazing. A Nostalgic nosh with a high-class bougie spin.
The only teeny tiny criticism is your jelly ratio is off. I’d want more jelly .
I fucking love this. I get burned out and cynical from all of the zero effort riffs on well-known dishes people post, then you show up and remind me how it’s done. Great work.