This post is sponsored by Peanut Butter & Co.
When hearing the phrase, “Peanut butter and jelly”, what comes to mind?
For me, it has a heartfelt, nostalgic meaning. I don’t think I am alone in this.
- sack lunches in the 3rd grade.
- If my sandwich is cut in half, I could swap sandwich halves with someone else, because I was sophisticated back then.
- sticky fingers that must be licked to make everything right in the world.
- a quick, healthy lunch when time is scarce.
- a childhood memory created for my own darling daughter.
What does this mean for you?
Today we celebrate An American Classic. Peanut Butter and Jelly.
We also learn about a French Classic, the profiterole, or cream puff. Yes, cream puffs!
I think I dreamed about this recipe. I was thinking about all the things I could make with powdered peanut butter while drifting off to sleep. When I woke up, I had a handful of ideas. Has this ever happened to you? I have read that you should keep a notebook and pen on your nightstand to jot down ideas from your dreams, so that you won’t forget them. I need to make a note to do that.
I had to decide if I was going to spoon jelly on top of homemade whipped cream or fold it in. In this recipe, I scooped it on top. If you try folding it in, let me know how it goes. Take a picture and #FusionCraftiness so I can see on Instagram, pretty please.
Homemade whipped cream is too easy not to do it. In this case just one ingredient but you can add sugar or vanilla too. You don’t need it with these babies because of the jelly, it’s sweet enough. I think it took me two minutes to make the whipped cream.
I made peanut butter icing with powdered sugar, milk and powdered peanut butter.
I love playing with this stuff because you can mix it in recipes or sprinkle on top. With these peanut butter and jelly cream puffs, I did both.
This is a treat yourself situation. There is a lot of decadence packed into these fluffy pillows of American Frenchness.
If you want to go the healthy route with this powdered peanut butter, just put some in your smoothie, soup or make an old fashioned, grown-up PB&J. Peanut Butter & Co Mighty Nut Peanut Butter Powder has 90% less fat than traditional peanut butter and 6 grams of protein in each serving.
I have taken this hiking with me in a plastic bag. I just added water from my water bottle and used a spoon to eat it straight, it was really good this way. Very efficient too. No middle man.
If you have never made cream puffs or profiteroles before, don’t sweat it. I have a tutorial right here if you need help or a recipe. Lots of pictures too.
If you need a set of pastry bags, I got mine on Amazon here.
Bon Appetit mon amie!
An American classic PB&J meets a French classic cream puff.
- Bake profiteroles as directed, instead of making a hole in the bottom, cut in half.
- Add cream to bowl of mixer and mix on high until stiff peaks form. Fill pastry bag with whipped cream.
- While cream is whipping up, spoon 1/2 tsp of jelly into each profiterole.
- Pipe whipped cream on top of jelly.
- Make peanut butter icing by mixing the sugar, half of the powdered peanut butter and 2 Tbs of milk in a small bowl. Add extra milk if needed.
- Drizzle peanut butter icing on top of profiteroles and sprinkle with remaining peanut butter.
If you have a hand mixer, you can just use 1/2 pint of cream. I have a counter top mixture so I used a whole pint and saved the extra whipped cream in the fridge for another use. If you don’t have pastry bags, you may use a plastic food storage bag and just snip the corner. Alternatively, you may just spoon in the whipped cream.