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Virtual Cooking Class Showcase - Peanut Butter Wonders With Pastry Chef Dwayne Ingraham

Mar 18, 2022 |

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When you’re a master at your craft, you can take joy in the people who support you, and in passing on your wisdom to your audience. EATYALL’s Virtual Cooking Classes have given renowned chefs the ability to share their expertise by preparing dishes made from ingredients supplied by trusted food producers.

As one of EATYALL’s favorite chefs, Dwayne Ingraham has hosted several Virtual Cooking Classes, and today features two of his beloved recipes: peanut butter fudge and peanut butter truffles. Shared and prepared in Dwayne’s session on Youtube embedded below, both dessert recipes are also provided to feed your sweet tooth! Get your ingredients on-hand and portioned out (aka mise en place - more on that in-class), follow along with Dwayne, and remember: when you learn a new recipe from a premier pastry chef, you can never make too much!

Love, Joy, Hope & Peanuts - Virtual Cooking Class presented by Southern Peanut Growers

Timestamps

0:06 - Intro
2:12 - Recipe Overview
3:52 - Truffle Ganache Filling Prep
6:07 - Tip: “mise en place”
9:11 - Truffle Filling Process
11:20 - Fave Chocolate Brand
12:13 - Class Question - Truffle Prep
12:52 - Fudge Prep
13:40 - Tip: “Wet Sand” Consistency
15:17 - Tip: “Firm Ball” Stage
16:44 - Class Question - Fudge Ingredients
17:37 - Dwayne Update
19:57 - Truffle Coating and Fudge Mixture
22:25 - Tip: Parchment Paper in Pan
23:45 - Fudge Cooling Time
25:35 - Finished Fudge Example
27:20 - Fudge Recipe Cooking/Cooling Time
28:03 - Class Question - Serving Size
29:10 - Truffle Dipping Prep
29:54 - Class Question - White Chocolate
30:15 - Peanut Farm Episode
31:56 - Coating Chocolate for Truffles
34:45 - Forming Truffles and Drizzle
37:03 - Finished Truffle Example
39:03 - Class Questions / Feedback
47:30 - Wrap-up

About Pastry Chef Dwayne Ingraham

A dear friend of EATYALL for many years, Chef Dwayne Ingraham relishes every opportunity to partner with food producers, featuring their ingredients in his award-winning recipes. As the winner of Food Network’s Best Baker In America‘s debut season, and a winner on Chopped Sweets and Cutthroat Kitchen, Dwayne’s first food memories of baking pound cakes and pies in his native Louisiana have given his dishes a rich, from-scratch Southern quality. In his desire to teach his craft, Dwayne has hosted multiple EATYALL Virtual Cooking Classes - featuring local ingredients as he leads viewers in recreating his famed sweet treats. Learn more about Chef Dwayne here on the EATYALL blog.     

Hosting Future Classes: Be Our Chef!

For leading chefs dedicated to advocating for their local farmers and producers, hosting a Virtual Cooking Class is an ideal way to feature their ingredients in recipes, and share them with a wider audience. To inquire about hosting a class, contact EATYALL today. 

Keep tabs on EATYALL to register for upcoming virtual cooking classes, and to learn more about the food industry’s brightest chefs and food producers as they collaborate to create sustainable, delectable meals. Now, on to the peanut butter fudge and truffles!

Peanut Butter Fudge 

2 cups sugar 
1/2 cup evaporated milk 
1/4 cup honey 
1/4 cup heavy cream 
1/4 cup molasses 
2 tablespoons corn syrup 
1/2 teaspoons salt 
3/4 cup peanut butter 
1/3 cup marshmallow creme

  • Combine sugar, evaporated milk, honey, cream, molasses and corn syrup in a saucepan.
  • Cook to 243 degrees F.
  • Remove from heat and stir in salt, peanut butter and marshmallow creme.
  • Stir until mixture turns creamy and opaque.
  • Pour into a greased pan and allow to set.
  • Once cooled, remove from the pan and cut into squares.

Peanut Butter Truffles

1/2 cup heavy cream 
4 tablespoons peanut butter 
2 tablespoons corn syrup 
1 cup chocolate chips 
chocolate melts (for dipping)

  • Heat cream, peanut butter and corn syrup to a boil and pour over chocolate chips. Stir until smooth.
  • Place in the fridge for a couple of hours to firm.
  • Scoop out a tablespoon size ball of ganache at a time and roll into balls.
  • Place on a parchment lined sheet tray and put in the freezer to harden.
  • Melt your chocolate melts and – using a fork – dip the ganache balls into the chocolate melts.
  • Tap off excess on the side of the bowl and place on a clean parchment lined sheet tray.

Click here to view or download the Recipe Card

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