Legacy Sweets Recipe Book. 40 years of artisan desserts

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1 TM Legacy Sweets Recipe Book 40 years of artisan desserts

2 Praline Meringue Crunch By Beth Woulfe Praline Crunch 1 cup praline paste (we like Valrhona) 1 cup cookie crumbs 1/4 cup milk chocolate 1/4 cup brown butter* Melt the butter into the milk chocolate. Stir in the praline paste, mix in the cookie crumbs, and let set in the refrigerator. Scoop or form into small balls (this is easily done if the mixture is cold). *To make brown butter, melt butter in a saucepan, and stir until the butter foams up and the milk solids just begin to turn brown. In order to yield 1/4c, you will have to start out with more - about 1/2 cup. Meringue 1/4 cup sugar 1 egg white Chocolate Mousse 3 1/4 cup Semisweet chocolate 1 yolk 1/4 cup sugar 1/2 cup milk 1/2 cup cream 1 envelope granulated gelatin, bloomed 2 cups cream Melt the chocolate; set aside. Whisk the yolk, sugar, milk, and first cream together over very low heat until the mixture coats the back of a spoon. Whisk in the bloomed gelatin, and strain over the melted chocolate. Stir until the whole mixture is glossy, and let cool to room temperature. While the chocolate is cooling, whip the remaining cream to soft peaks. Fold the cream into the chocolate, and pour into half-dome molds, nestling a scoop of the praline mix and a Donsuemor Financier into the mousse. Whip egg white until it holds soft peaks; slowly add sugar, and whip until it is no longer grainy. Pipe onto the outside of the domes, and toast the meringue using a torch (or put it ever so briefly under the broiler).

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4 Cookie Crusted Vanilla Cheese Cake By Chef Ben Cream Cheese Frosting 1 cup philly cream cheese ¼ cup sugar 1 each fresh vanilla bean ( scrap the insides) 1tsp almond extract To assemble cookie cake 3 each almond cookies 1 chocolate Dipped Madeleine cookie Cream cheese frosting Chocolate glaze ½ strawberry To make frosting: Place room temp cream cheese, sugar, vanilla and almond in mixing bowl and cream together. Chocolate Glaze 1 cups chopped chocolate ¼ cup heavy cream ½ cup whipped cream To make chocolate glaze: In a double boiler bring cream to temp, then slowly add chopped chocolate and incorporate till smooth. Remove from heat and let cool for 15 min, the fold in whip cream.

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6 Mom s Chocolate Cake and icing By Jill Thomas 3/4 cup butter or margarine 1 1/2 cups sugar 3 egg yolks 1 1/2 teaspoons vanilla extract 2 1/4 cups sifted cake flour 1/2 cup unsweetened cocoa powder 3 teaspoons baking powder 1 cup cold water 3 egg whites Frosting 1/3 cup butter (room temperature) 1/2 cup unsweetened cocoa powder (plus extra for desired dark color) 1/3 cup milk (cold) 1 tablespoon vanilla extract 16 oz confectioners sugar (1 standard package) Grease and flour one 9-inch and one 6-inch cake pans and set aside. Preheat oven to 350 degrees. In a large mixing bowl, cream butter or margarine. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating well after each addition. Once creamed, beat in vanilla. In a separate bowl, combine flour, cocoa and baking powder. Add 1/3 of the dry mixture to the cream followed by 1/3 of the water; alternate and beat after each addition until smooth. In a small bowl, beat egg whites until stiff but not dry. Gently fold into batter. Pour into prepared pans and bake for about 25 minutes or until a toothpick comes out clean. Rest in pans 10 minutes and turn out on racks until completely cool. Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until consistently light and fluffy. Gradually add remaining 1/4 cup cocoa powder including extra to achieve preferred color, and vanilla extract and beat until smooth. Beat confectioners sugar into the mixture 2 tablespoons at a time. Add in milk one teaspoon at a time until the desired smooth, rich consistency is reached.

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