I Made Dominique Ansel's Peanut Butter Chocolate Crunch Cake 

Looks like you whipped it to the point you made butter! 😂 your end result looked delicious!

When you saved the peanut butter and it got where you needed it to be was a glorious moment. You thought it through and made it work. Good on you, Sir!

Aha! You initially said half a cup of peanut butter, mystery solved? You are my baking reality, such genuine frustration (and errors). Keep it up, I follow you faithfully.

Made this a couple of weeks ago. Delicious and kinda fun. It came out like it was supposed to and a big hit. Oh, and don't throw away the over-whipped cream. It's butter.

Oh my gosh the stress was real when you were carrying that cake around near the end of the video. I was nearly holding my breath the whole time in fear that you would drop it, and I let out a huge sigh of relief when you finally put it down! I'm really glad it made it! :D

One great thing about this video is that you show some learning and how to overcome problems that come up. This is actually something your friend JC has done from time to time on her show. You keep growing with your new craft. Congrats!

Jaime, watching from the very start. great progress and still entertaining. One kitchen tip. It doesn't matter, when you are whipping cream, what percentage of fat it is as long as it's over 33%. what is crucial is the temperature of the cream. Warm cream will make butter. Cold cream will make whipped cream. when it's a hot day or your kitchen is simply hot, put the whisk and the bowl of your mixer in the fridge or freezer and keep your cream refridgerated. you shouldn't have any more problems with it. I also would have used my newly churned butter in the ganache hehehe. How often as the mix master flung something right into my eyes hahaha, luckily I wear glasses...perhaps Goggles hehehe. Love the show. Enjoy your success. Jim Oaxaca Mexico

I'm cheering for him every time he overcomes an obstacle. "You did it!"

Oh my!! I love this! I just watched the video with Dominique prior to your video and then stumbled upon yours! You left me in stitches. This was super entertaining. I can definitely say that his was flawless but yours was more realistic and would most likely turn out like mine would. Thank you for being real and allowing us to see your mistakes! You are amazing!!!

Anti-Chef- ♥️♥️♥️♥️ YOUR SHOW!!! You are an “ORIGINAL” no other SHOW like YOURS!!!👍🏻👍🏻👏🏼👏🏼

I had to close my eyes a few times as you walked around your kitchen holding this heavy ass cake on your fingertips! And you didn't disappoint with the dramatic build-up...you nearly dropped it. Sheez, the stress I endure watching you fumble around is real and I absolutely love it. If you were actually prepared for each step of the recipe, it wouldn't be the same show. It would be just like every other over-produced cooking show.

Great job!! I saw someone already recommend glucose or corn syrup as an easy fix to maintain shine in your ganache. Another thing you can do is to try to retain some temper in your ganache to improve texture and shine. Try grating 1/4 to 1/2 of the chocolate and adding that into your ganache after you've already added in the hot cream and mixed it to encourage the crystal matrix in the chocolate to link.

I notice you were using what's called "double cream". Much thicker than heavy cream and takes only a few seconds to whip into soft peaks. Once it's over whipped, you then have butter which is simply cream that has been churned or whipped until the water seperates from the fat. If you ever do that again, just keep whipping until it clumps completely, take it out of the bowl and massage it for a few minutes to get more of the water out and then rinse it in cold water and store it in a container in the refrigerator. You now have unsalted butter that can be used just like any other unsalted store bought butter. Rinsing it helps to remove the milky liquid (original buttermilk) and helps it last longer. If you don't rinse it, the "buttermilk" can spoil and ruin the butter. This is an older video so by now you've probably already figured this out but if not, here ya go! 😊

"cake drum", "offset spatula", "blooming gelatin" - you've come so far Jamie!

Mad respect for your perseverance man.. killing it! Watching your vids have become my new form of therapy after I knock off every day, keep on keepin' it real in the kitchen. You're hilarious!

I love how he tried to make a cake and somehow made butter in the process

Lightly going over the chocolate covering with a hand-held hair dryer will bring back the chocolate's gloss. Hold it 8-10 inches from the surface --move it quickly back and forth -- the idea is to melt just the outer skin just a bit, and that will make it shiny. Do NOT hold it so close or so long that you melt the entire covering of chocolate.

10 eggs in a carton? Wow, the Brits even do eggs metric. (Hi from Arizona.)

Man I Love Your work ♥️♥️ all the mistakes you’ve made .. makes the show verey real and I swear to you .. I felt the stress 😂😂 Love your job 👍🏼

Funny, i watched Ansel’s recipe vid last month and was fascinated. Fascinated by your execution for a different reason lol but good save on the mousse. (too much gelatin?)You were right, the ganache was too cold and thick. But taste over looks for we home cooks!

Maybe you’ve already figured it out but if your ganache keeps breaking its probably the percentage of cocoa in the chocolate, usually you dont want to go higher than 70% or else it’ll break, 60-64% will get you what youre looking for, now i kinda want to make this too since you said its amazing well done!!!

First time seeing this RU-vidr the anti-chef. I was considering making chef Ansel peanut butter mousse cake. I laughed so much, because in my kitchen i go through the same misery as this guy. Things not going exactly right with the recipe and needing to fix the problem. Cake drum not fitting in my freezer. Yeah their is never place in there! The counter is dirty from my baking, and I have not an inch to place my cake for decorating it. How many times did I have to wrestle with the cling wrap because the cutting teeth's on the box don't work properly......good job at the end and you get to have your cake and eat it too.

Wow. You are leveling up, my friend. Mr. Ansel is the real deal. I have made a handful of his recipes and they are exhausting.

Looks good man! I am inspired to make this.

Love these older videos

Absolutely insane!! Awesome job!!

You did good !!! You always make my day , you make me happy when I am not !!!! Thank you so much 😊

This video was super relatable and enjoyable to watch! Keep it up!

This looks amazing!

Quick tip…when making ganache pour all of the hot cream over the chocolate and let it sit for five minutes or until it is completely melted. Then it will easily come together with a whisk and then finish it with the butter. Gotta double check but looks gluten free so this goes on the family gathering dessert list my niece can eat. Thanks!

Looks delicious!

That looks phenomenal! Great job! Also, I think your cream easily over whipped since you 're using double cream which is a lot higher fat. It's always hard using American written recipes with European ingredients or vice versa since the fat contents of butter and cream and other dairy is so different between the two

Bravo 👏🏻... you stuck with it all the way and did it.

I'm definitely going to attempt this. Thx.

Omg! I was holding my breath while you were balancing the cake on your fingertips!😮 You did it! 🎉

Crème anglaise in french is custard in english but I guess you know it by now 😊. Love watching your recipes, even with all the messiness that’s quite fun. 😉. 👏🏻 👏🏻👏🏻👏🏻

Great job!

That was amazing young man!!!

Really enjoyed the video ❤👍 Could you also make his strawberry tiramisu next😍❤

You should try making some Pierre Herme recipes! That peanut butter dessert you made looks great. Dominique would be proud 😂👌

I watched and rewatched 6:55-7:00 so many times, couldn't stop laughing. You always keep it real, I love that...

First time I made lemon meringue pie 🥧 it was perfect ! The next 3 times it flopped!!!!! Flour in the mixer snowing on my egg whites...We learn from our mistakes in baking.... Great job...

First! I love DA, I was actually thinking of making this for Father's Day!

"A Softy". Love it.

08:52 Simultaneously the best cooking show, and worst dancing show, on youtube. Love it. I'm going to make this for our Christmas family get together on boxing day.

I hear peanut butter and cake in one dessert, I’m in.

It is SUCH a great feeling when one rescues a near-failure. Good job!

The struggle of baking. Looks great 👍 🤗

thanks for the laughs :) fun stuff

I plan on making this for my bf’s bday in a couple of weeks!

That looks AWESOME! I'm going to try it after watching you have fun with it. Can you please share the size of the offset icing spatula you used in this video? It looks like a perfect size.

What a great episode! (I’m glad you’re sticking with the sweet stuff 😊)

He should make butter with all the cream he over whipped.

I make something similar but use cream cheese and peanut butter in the filling. No need for gelatin. As far as the ganache, I boil some water in a pan, take it off the heat and let it cool down for a few minutes, then place a bowl over it and melt my chocolate and cream. When it starts to melt, I take it off the water and continue to stir till it’s completely melted. It always comes out shiny and nice!

i had anxiety this whole time watching u hahahaha but i love it, i would totally freak out the same way irl

Jamie! You’ve come such a long way. You’ve learned from past mistakes and now you actually speak to the relationship between chocolate and hot cream. I am here for it! 🤙 You always makes me laugh and I let out more than a few gasps! Great job, Chef? 🖤

Love to see you cooking. A little bit messed, but fun. Interesting try to do likes cook book. Congrats.

So now that you have the KitchenAid, I vote the next thing we bug you about buying is a proper cake stand.

Thanks!

Just put the chocolate in separate bowl, heat up your cream till it’s almost boiling. Add you cream too your chocolate let it sit for two mins or so then start mixing it until your mixture is combined add butter and you let you mixture cool down too much it need to be a lil hotter so you can get one solid pour.

Now that’s thinking like a cook!

And now you're an anglaise master. :)

9:46 well, the good news is you made some really good butter.

Oh my god 😳 I couldn't stop laughing 😆 🤣 😂, but I loved this video 👏👍🙏👌 New suscriber.

Manifique!!!

So I made it last night and it is beyond delicious, but the base ended up so firm, i could barely cut it, and it was really hard to poke thru with a fork 😅😅

... "don't talk to the camera..." ... proceeds to talk to the camera ;) Looks great Jamie!

The cream turned into a butter. The separated liquid is butter milk. Handmade butter and butter milk. You strain it and then just knead it in cold water. I hope you did not throw that away :D After the cream stiffens, you have to stop. Or this will happen.

Boy you made some actual homemade butter!

My mom puts her bowl and beaters in the freezer before making whipped cream 😂

He has chaotic energy

Hello there, just discovered your channel! For your ganache, you have to create an emulsion to make it shinny and glossy 🙈🌹

Quick question, can we used cocopops instead of rice crispies?

The ganache only stays shiny when it’s warn, move back and forth over the heat

Hotknifing will get the ganache shiny. Dipping knife and spatula in very hot water. There’s a Planet Cake video on ganaching cakes on RU-vid which will show you how.

Ansel stirred in the peanut butter with the glase while it was still on the heat...guessing thats why his turned out differently than yours....peanut butter melts pretty quickly and would've blended together ok.

You could have rescued the peanut butter cream by heating it up a little bit, peanut butter cream tends to clump up after a temperature drop.

2 years later, I am sure someone has told you that the cream turned into butter lol

You made sweet cream Butter!!!!!

This looks delicious. Also, I think you’re reverse aging. 🤔

Has anyone explained to you how butter is made?

A cashew version would also be nice. Pistachios, too.

Love you cannot stop laughing. I hope it turns out.😅

Butter!

You overworked the chocolate and it became dry and grainy. Awesome job!

You made butter! Hahaha!

im very late but you cant whip warm cream itll turn into butter you have to use refrigerated cream

Next series: Bull in a China Shop

Lol, that cream went zero to butter in 2 seconds flat. Wow.

Do you share the recipes?

You made butter twice. 😅 I know this is an older video, and I know you've learned from most of your past mistakes now. ❤

Icing went grainy as was setting when you moved it; either just let run down & off, or use a warmed pallet knife.

Oh hell yeah you made butter

Omg 😋😳

Woww😇🧡❤❤

You made butter!

Add milk! Add milk! 🤣🤣🤣 What you did with the cream was, you made butter.

I hope you didn't throw that away. Perfectly good butter.

but you made a lot of fresh butter! Yum, fresh butter...

I bought this book and made the cake but my rice didn't stick at all