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So, I've gotund Hello and welcome back to the Cupcake Gemma channel with me, Gemma. Now, today I'm doing another Cooks the Books and it is the turn of my good friend Ger Loyal, whose new book, Flavor Heroes, is out now. Really bright and colorful. Now, this book is super, super clever. What it does is it gives you a ton of recipes where you can use up all those modern store cupboard ingredients. So back in the day, your like classic store cupboard ingredient might be, I don't
know, worcester sauce, kind of boring things like that. Whereas this one is more updated. So, we've got lots of modern ingredients like goji chang paste. Um, we've got Thai green paste, yuzu koshu, tamarind, peanut butter, which is what we're going to be doing today, miso, all those ingredients that people have been buying for one particular recipe that they like the look of, and then perhaps like never use it again. And it sort of sits in the back of the cupboard or the back of the fridge and you're like, gosh, what will I use that for? I don't have a problem with peanut butter normally because I go through like kilos of it a month. Um, I've currently got three different kinds on my shelf, but things like goju chang,
which are widely used in Korea for a very long time, but over here perhaps maybe only really the last sort of 8 to 10 years in a sort of mainstream way, like available in the supermarket kind of way. So, this book is really clever. Um, Gird is amazing with flavors and this book is brilliant. So, I wanted to show you one recipe which really stood out to me mainly because it just looks really fit. It is a peanut butter pie with a cinnamon cereal crust. There it is. Looking spectacular. I don't know about you, but I want to eat that. And it's got loads of my favorite things in. It's got corn flakes, like anything corn flaky, cerealy. I love peanut butter. I literally have it on my toast every day.
It's got chocolate biscuits. It's got custard. It's got everything. Cream. So, I've already done Ooh, that was louder than I was expecting. I've already done quite a lot of the prep. Yesterday I made my creme pat, which is the first thing you'll need to make because that needs to cool down completely and be refrigerated for a couple of hours. And all I did there was I grabbed a large bowl and into that I put six egg yolks, 125 g of caster sugar, and 65 g of corn flour. And just whisked that together until it was a light yellow paste. Then in a separate heat proof bowl, I put four tablespoons of water. And then I sprinkled over the top of that 2 and 1/2 teaspoon of gelatin, powdered gelatin.
And I just let that sit for 10 minutes to bloom. And then you need to melt that. I don't have a microwave, so I did mine over a bammarie, just over a simmering water until that melted. But you could do that in the microwave, too, just for a few seconds. Giving it a little stir. Once the gelatin's melted, you need to heat your milk. So, I have 500 ml of whole milk, and I put 2 teaspoon of good quality vanilla extract into that. Gave it a little stir, and then pop that over a medium heat. And that just needs to come to almost boiling point. So, when you can see steam rising off the top, take it off the heat. And then just using a ladle or a cup scoop, pour over about a quarter
of that hot milk mixture into the eggs, whisking continuously. So what you're doing here is you're tempering the eggs with the hot milk so that you don't scramble them and you don't give them a shock. So just pour that gently over, whisking all the time. Do another quarter of that mixture until the temperature of the eggs has become much warmer. And then you can pour that back into the pan with the rest of the milk. And then just over a medium to high heat, heat that, get it bubbling, but whisk it all the time. It'll take a few minutes and you want to stop heating it when it has gone a nice thick custardy consistency. And then take it off the heat and whisk in the melted gelatin. I
like to pass my custard through a sie just to get rid of any eggy bits. And then just pop that into a container and put cling film directly onto the surface of the creme pat just so that a skin doesn't form. Let it cool to room temperature and then pop it into the fridge for at least 2 hours. Now, of course, I've done mine overnight because I just don't need the stress of trying to do this all in one day. So, I've taken my time and I've had it in the fridge overnight. So, it's just chilling out in there. Then, I also made the pie crust. So, uh here it is looking pretty dramatic with all its darkness. It also has the corn flakes in it, which are just really nice and cinnamony. So,
all I did there was it I started by making the cornflake bit. So, with this, I actually did it the way that G describes, but I just couldn't quite get it right. So in the book he says mix the light brown sugar and the butter in a saucepan and heat it until it is sort of a runny caramel consistency. I just could not get that consistency. It kept going too thick and the butter kept splitting out. So I did actually make a whole batch of this cornflake stuff the way that G described but I wasn't happy with it. So I actually did it the way that we at Crumbs and Dories make our multicorn flakes which is in the oven. So, what I did was I measured out my corn flakes, 100 g. And then in a
separate bowl, I mixed together 80 g of light brown sugar. Then 2 tsp of ground cinnamon. I put a little pinch of salt in, even though it doesn't have it in the recipe, but that's just me. And I gave that a little whisk just to make sure it was all really well combined. Then I poured over 80 g of melted butter all over the cornflakes and tossed that about so that it was completely coated in the butter. And then I sprinkled over the dry ingredients. And then I just tossed it all about so that the corn flakes were covered in buttery sugary goodness. And then I whacked it into the oven at about 180 for about 10 minutes. And then took it out, left it to cool.
Now, one thing I didn't do was read the blind recipe like I tell everyone to do like all the time. I'm human. I forget how to do things too. The recipe actually has crushed corn flakes in the ingredients. I didn't crush them. They're just whole. So, when my corn flakes have cooled down, I actually just crushed them after the fact. Um, so mine might be a little bit chunkier than they're supposed to be, but I think that's okay, guys. So, to make the crust, you need to just take a couple of tablespoons of that cornflake mixture out because we're going to use that to sprinkle on the top of the whole pie at the end. And with the rest of it, just put that into a big bowl and then add
crushed Oreos. I just crush those in a food processor, but if you don't have one of those, you could do it in a bag. Just bash it with a rolling pin until it's completely pulverized. put that into the bowl with the corn flakes along with a pinch of salt. Then I added 40 g of melted unsalted butter and tossed that all around until it was a sort of wet sand consistency. And then to line your tin, so the tin I'm using is 22 cm highsided fluted tin. It's also got a loose bottom for easy release. So I grease that a little bit. You could do that with oil, butter. I just used um like cake release spray. And then just dump all of that crummy goodness into the tin. And then just use a glass or
you can use a cup measure, something with a very flat bottom and a straight side to press down all of that lovely crumbiness onto the base in an even layer and also up the sides and really push it into the sides so it gets into the like fluty bits. Once it was all nice and compact, I baked it in the oven at 200° C in the fan assisted oven. So that would be like 220 not fan um for 10 minutes. It will be soft when it comes out, but it does firm up on cooling. So, this is now a very, very crusty, crunchy, firm base. So, I'm very excited to fill that with um custard. So, back to the custard. So, I need to get it out of the fridge.
Okay. So, this has been chilling. Now, it does have gelatin in it, of course. So, it has set to be like the texture of jelly. So, I'm just going to put that into the bowl of my It's quite satisfying. Into the bowl of my stand mixer. It's quite comical actually. Oh, that's that could barely need to wash up. And I'm going to just beat that for a couple of minutes just to sort of even out the texture because it will be all otherwise it will be all lumpy before I start adding the other ingredients. Plug my mixer in though. Have I?
Now, just a little word about the peanut butter. So guys's recommendation is that you use the dark roast crunchy peanut butter. Now I had a dark roast crunchy and a dark roast smooth. Um he uses 275 g but I didn't have quite enough. So I have got a mixture of smooth crunchy. Listen, it's up to you. Do what you feel, but I do recommend using a dark roast if you can find it because it will just really amplify that peanut flavor. But the first thing I'm going to do is gradually whisk in this butter. So I've got 150 g of very soft butter. I'm going to add that in gradually while the whisk is going round.
I also added 1 teaspoon of salt and then just whisked that until it was all smooth. M. This looks so good. It's a bit like um peanut mousse. Oh, yum. Right, this is all whippy and lovely and smooth, apart from the crunchy bits of peanut butter. So, just get your whisk out of there. And then you want to dump all of that filling into your tin, your prepared crust. So, once all the mixture is in the tin, just use a cranked palette knife just to level it off a bit. That is looking super sexy. So, I'm going to refrigerate this as per the recipe for 8 hours minimum, which means I might have to film the rest of this tomorrow. I will be back for you in a matter of seconds and but for me in 8 hours.
Welcome back. I mean, you didn't go anywhere. I did, but um I'm back. The tart filling is like firm but sort of with a bit of give to the touch. And so that's going to slice really nicely. But of course, the last thing we need to do is top it. And we're going to be topping it with well, the recipe is whipped cream. I'm going to do a mixture of mascapony and whipped cream just because ever since I had it at Thinks Bakery on their princess cake, I just feel like that's the superior topping. And if you want to check that video out, obviously make sure you go and have a look at that. So got my sand mixer. I'm going to loosen up the mascaponis first with the whisk just to give it a little bit of um
air and then I'll add the cream. So there's about 150 g of mascapony and an equal amount of cream. And then once you have a lovely voluuptuous softish peak to your cream, you can dump it on top of your tart. Give it a little wiggle around with your palette knife just to give it a dramatic look. And then remember those corn flakes we saved? Sprinkle some of those on top. And I've also got some dark roasted peanuts. I just did these in the oven for about 15 minutes. And I'm going to sprinkle them on top as well.
Oh my gosh, I just can't wait to eat this. It looks so good. Look at that. Absolutely gargantuan, indulgent, decadent. Smells so peanuty. Now, let's taste it. Well, first thing to say is my slice is way too big. It is quite light actually, but I'm going to be defeated by this probably. That filling cuz it's so whippy. It doesn't feel too heavy. Even though it's essentially a thick custard and there's lots of it, it's just peanuty enough. It was the right move to add muscap pony to the cream because it's got that really rich creaminess. I think the only thing that could improve this is maybe a
little drizzle of caramel if you just had some lying around. Not too much cuz you again you don't want to add too much sweetness cuz this has got a really nice balance of salty, creamy, sweetness, peanutiness. In cutting it, I did crumble quite a lot of the crust. Um I think that's because I neglected the edges a little bit. I was packing the bottom down. I think that's nice and compact, but the edges I think I could have gone more compact on those. So, it is a little bit crumbly, but that crust is so delicious with all those really crispy corn flakes in. And then just having the extra bits on top as well adds such nice texture. I think this is my new favorite pudding. I would
definitely do this for something like a dinner party or just a celebration or like a nice Sunday if you're having a barbecue. As long as you're not allergic to peanuts. So, Sally and Dane, they're not allowed any of this unfortunately, but I am and I've got lots of neighbors and they're going to be very happy to receive a slice of this. Please do give this a go and make sure you check out Flavor Heroes by Gerard Deep Loyal uh for all those wonderful recipes to use up all these ingredients that you've bought over the years that you just don't know what to do. We've got things like mango chutney. There's lots of savory stuff in here obviously, but there are lots of sweet things. I was
actually hoping for a sweet thing with the mango chutney, but we've got tamarind. In fact, I made something with tamarind the other day. I made some delicious meatballs. A sort of teriyaki meatball dish. You might have seen that on my Instagram. What else we got for maple syrup? Who hasn't got maple syrup these days? Pecan, cognac, carrot cake with maple glaze. Yum. We've got rhubarb and passion fruit full with maple crumble. M. Tle mocka and blonde chocolate brownies. Now, I had one of these at GD's book launch and it was so delicious. That one uses instant espresso powder. So, that's another ingredient in here that you might have lying around. I don't know who has coffee that doesn't drink coffee, but
still. And then of course we've got our wonderful roasted peanut what is this peanut butter pie with a cinnamon cereal crust. Get yourself a copy. I'll put a link to that in the description box below. And please let me know if you give this a go. I absolutely love sharing recipes from other people's books. It makes me really happy. Thanks so much for joining me. I really enjoy doing these for you. So please let me know if you like this video in the comments or just by giving it a thumbs up. And don't forget, you can buy my book, The Crumbs and Doilies Cookbook, um, over on cupcakejemma.com,
where you can also buy loads of other stuff like Cupcake Gemma merch. So, make sure you head over there. I'll put a link to that in the description as well. And yeah, it's been great hanging out with you guys. But you know what? I've got some serious peanut pie. Is that T is a pie? Who knows? Anyway, I don't care what it is. It's delicious. Hey,
