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  • Donsuemor Legacy Sweets Recipe Book

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    This document contains recipes from Legacy Sweets, a recipe book celebrating 40 years of artisan desserts. It includes recipes for Praline Meringue Crunch, Chocolate Mousse, Cookie Crusted Vanilla Cheese Cake, and Mom's Chocolate Cake and Icing. The recipes utilize ingredients like praline paste, chocolate, cream cheese, butter, sugar, eggs, flour, cocoa powder, and more to create classic desserts.

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    This document contains recipes from Legacy Sweets, a recipe book celebrating 40 years of artisan desserts. It includes recipes for Praline Meringue Crunch, Chocolate Mousse, Cookie Crusted Vanilla Cheese Cake, and Mom's Chocolate Cake and Icing. The recipes utilize ingredients like praline paste, chocolate, cream cheese, butter, sugar, eggs, flour, cocoa powder, and more to create classic desserts.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    102 views8 pages

    Donsuemor Legacy Sweets Recipe Book

    Uploaded by

    alizadehdessert
    This document contains recipes from Legacy Sweets, a recipe book celebrating 40 years of artisan desserts. It includes recipes for Praline Meringue Crunch, Chocolate Mousse, Cookie Crusted Vanilla Cheese Cake, and Mom's Chocolate Cake and Icing. The recipes utilize ingredients like praline paste, chocolate, cream cheese, butter, sugar, eggs, flour, cocoa powder, and more to create classic desserts.

    Copyright:

    © All Rights Reserved
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    of 8

    TM

    Legacy Sweets
    Recipe Book
    40 years of artisan desserts
    Praline Meringue
    Crunch

    Praline Crunch Chocolate Mousse


    By
    Beth Woulfe 1 cup praline paste (we like Valrhona) 3 1/4 cup Semisweet chocolate
    1 cup cookie crumbs 1 yolk
    1/4 cup milk chocolate 1/4 cup sugar
    1/4 cup brown butter* 1/2 cup milk
    1/2 cup cream
    Melt the butter into the milk 1 envelope granulated gelatin, bloomed
    chocolate. Stir in the praline paste, 2 cups cream
    mix in the cookie crumbs, and let
    set in the refrigerator. Scoop or Melt the chocolate; set aside. Whisk
    form into small balls (this is easily the yolk, sugar, milk, and first cream
    done if the mixture is cold). together over very low heat until the
    mixture coats the back of a spoon.
    *To make brown butter, melt butter Whisk in the bloomed gelatin, and
    in a saucepan, and stir until the strain over the melted chocolate. Stir
    butter foams up and the milk solids until the whole mixture is glossy, and
    just begin to turn brown. In order let cool to room temperature. While
    to yield 1/4c, you will have to start the chocolate is cooling, whip the
    out with more - about 1/2 cup. remaining cream to soft peaks. Fold
    the cream into the chocolate, and
    Meringue pour into half-dome molds, nestling
    a scoop of the praline mix and a
    1/4 cup sugar Donsuemor Financier into the mousse.
    1 egg white

    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).
    Cookie Crusted
    Vanilla Cheese Cake

    Cream Cheese Frosting To assemble cookie cake


    By
    Chef Ben 1 cup philly cream cheese 3 each almond cookies
    ¼ cup sugar 1 chocolate Dipped Madeleine cookie
    1 each fresh vanilla bean Cream cheese frosting
    ( scrap the insides) Chocolate glaze
    1tsp almond extract 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.
    Mom’s Chocolate
    Cake and icing

    3/4 cup butter or margarine Frosting


    By 1 1/2 cups sugar
    Jill Thomas 3 egg yolks 1/3 cup butter (room temperature)
    1 1/2 teaspoons vanilla extract 1/2 cup unsweetened cocoa powder
    2 1/4 cups sifted cake flour (plus extra for desired dark color)
    1/2 cup unsweetened cocoa powder 1/3 cup milk (cold)
    3 teaspoons baking powder 1 tablespoon vanilla extract
    1 cup cold water 16 oz confectioners’ sugar
    3 egg whites (1 standard package)

    Grease and flour one 9-inch and one Beat butter and 1/4 cup cocoa powder
    6-inch cake pans and set aside. Preheat together in a bowl with an electric
    oven to 350 degrees. In a large mixing mixer on low until consistently light
    bowl, cream butter or margarine. and fluffy. Gradually add remaining
    Gradually add sugar, creaming until 1/4 cup cocoa powder including extra
    light and fluffy. Add egg yolks one at a to achieve preferred color, and vanilla
    time, beating well after each addition. extract and beat until smooth. Beat
    Once creamed, beat in vanilla. In a confectioners’ sugar into the mixture 2
    separate bowl, combine flour, cocoa tablespoons at a time. Add in milk one
    and baking powder. Add 1/3 of the dry teaspoon at a time until the desired
    mixture to the cream followed by 1/3 smooth, rich consistency is reached.
    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.
    Follow us for more recipes
    and seasonal products:

    TM

    @Donsuemor

    @CrispianBakery

    @WestShoreCafe

    @RubiconBakery

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