First, the Gruyere Bread. Actually it’s a Gruyere/Dubliner Bread. The recipe can be found here and it is worth the trouble and completely delicious. It also makes you feel like a baking ROCKSTAR being able to make something this pretty. No, I’m not kidding and yes, I know I have problems. But behold the beauty of Gruyere Bread:
Delicious looking, no? Well hold on to your socks, people. Here’s the High Class Fluffernutter Torte!
So, here’s what we’ve got. From the bottom layer to the top it’s a pate sucre crust, salted peanut caramel, banana cake, peanut butter and chocolate feullitine (think crispy), flambed banana chiboust (pastry cream lightened with meringue) and a homemade toasted marshmellow top garnished with milk chocolate placards, caramelized banana and peanut brittle. Yes, it does taste good, but I totally agree with you if you’re thinking that it all just seems a bit much. This was our last project in Advanced Bakeshop and really the point of it was to make sure we could handle all of the individual components: pastry, candy, cake, confection, custard, meringue, chocolate and fruit. And what better way to do that then to make as throw all of those things into one dessert? Unfortunately, I now have about 6 pounds of this sitting in my fridge. So, you’re welcome to come over and rescue all of this decadent goodness from the waiting trash because in 4 days that’s where it’s heading. I’m home all weekend! Bring a fork!