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Oatmeal Fluffernutters

Vanarin Kuch, The Albert, Chicago, IL; Event - Swine & Sweets at Cochon Chicago 2019

Ingredients for Oatmeal Fluffernutters:

  • 200 g. butter
  • 120 g. sugar
  • 110 g. brown sugar
  • 3 g. salt, kosher
  • 10 g. vanilla extract
  • 2 eggs
  • 75 g. oatmeal
  • 165 g. all-purpose flour

Method for the Oatmeal Cookie: 

1. Cream together butter and both sugars, add egg. Mix in flour, oatmeal, salt and vanilla extract. Mix until just incorporated.
2. Scoop dough onto a baking tray and bake 325 degrees for 8 minutes.

Ingredients for the Pad Thai Peanut Butter:

  • 110 g. The Perfect Purée Coconut Puree, thawed
  • 175 g. The Perfect Purée Tamarind Puree, thawed
  • 220 g. The Perfect Purée Sweet Ginger, thawed
  • 400 g. peanut butter, smooth
  • 195 g. powdered sugar
  • 2 limes, zest and juice
  • 3 Thai chilies, blended
  • 2 lemon grass stalks
  • 10 g. salt, kosher
  • 15 g. fish sauce

Method for the Pad Thai Peanut Butter: 

1. Blend together The Perfect Purée Coconut puree, The Perfect Purée Tamarind Puree, The Perfect Purée Sweet Ginger, lime zest and juice, Thai chilies, lemon grass, salt and fish sauce (smooth blend).
2. Cream together peanut butter and powdered sugar.
3. Mix together the puree mix and peanut butter cream.

For the Marshmallow Cream:

  • 75 g. The Perfect Purée Coconut Puree, thawed
  • 110 g. egg whites
  • 220 g. sugar
  • 2 gelatin sheets
  • 5 g. vanilla extract

Method for the Marshmallow Cream: 

1. Bring water and sugar to a boil. Boil to the softball stage.
2. Bloom gelatin in cold water.
3. Pour hot sugar mixture over whipping eggs, then add gelatin.
4. Whip until cool. Add vanilla extract and The Perfect Purée Coconut Puree.

For the Pork Floss:

  • 900 g. pork butt or shoulder
  • 110 g. soy sauce
  • 250 g. The Perfect Purée Sweet Ginger, thawed
  • 3 Thai chilies
  • 5 garlic cloves
  • 2 onions
  • 30 g. kosher salt

Method for the Pork Floss:

1. Blend together soy sauce, The Perfect Purée Sweet Ginger, Thai chilies, garlic cloves, onions and salt
2. Make a puree, then rub the puree over the pork shoulder.
3. Bake 225 degrees for 1 ½ hours.
4. Once the pork has been cooled, shred the pork with a fork.
4. Place pork in a dehydrator, dry overnight.

For the Sesame Nougatine:

  • 30 g. The Perfect Purée Tamarind Puree, thawed
  • 30 g. sesame seeds, white
  • 200 g. sugar
  • 20 g. glucose syrup

Method for the Sesame Nougatine:

1. Bring sugar, glucose syrup and The Perfect Purée Tamarind Puree to boil for 20 seconds.
2. Add sesame seeds.
3. Pour onto parchment paper.
4. Roll between two parchment papers, cool down.
4. Robot Coupe, reserve.

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