Sinful Forbidden Dancing
- Level: Advanced
- Yield: 100 servings
- Total: 4 hr 15 min
- Prep: 1 hr
- Inactive: 1 hr 30 min
- Cook: 1 hr 45 min
Ingredients
Cuban Coffee Flan
1 pound (or as needed for pan) sugar, caramelized and poured 2-inches deep into a large saute pan
12 (8-ounce) cans sweetened condensed milk
12 (8-ounce) cans evaporated milk
72 egg yolks
5 ounces pure vanilla extract
4 Tahitian vanilla beans
1 ounce lime juice
4 shots coffee
4 espresso shots
Butter Cookie Crust:
2 (2-pound) boxes butter cake mix
1 1/2 pounds unsalted butter
Chocolate Decadence:
1 box powdered sugar
8 pounds whipped cream cheese
6 whole eggs
6 ounces unsalted butter, melted
4 pounds chocolate, melted
4 ounces pure vanilla extract
Garnishes:
50 raspberries, cut in 1/2
100 edible orchid leaves
Chocolate Ganache:
8 pounds melted chocolate
6 cups heavy cream
Whipped Cream:
1/2 gallon heavy cream
3/4 box powdered sugar
3 ounces pure vanilla extract
Macadamia and Walnut Pralines:
3/4 pound white sugar
3/4 pound brown sugar
1/4 pound butter
2 ounces banana liqueur
2 ounces brandy
1/2 cup cream
1/2 pound macadamia nuts
1/2 pound walnuts
Raspberries and edible orchid leaves, for garnish
Directions
- For the Cuban Coffee Flan: Place sugar in large saute pan on medium-high heat stirring for 8 minutes until caramel is dark. Incorporate all ingredients together in a mixer on medium speed for 3 minutes. Strain through a fine strainer, place in pan with caramel. Cover pan with aluminum foil and place in a water bath on medium heat for 1 hour and 20 minutes. Place in cooler to cool down for about 1 1/2 hours. Scoop out 1-ounce portions for serving, and wrap for transport.
- For the Butter Cookie Crust: Place parchment paper on a sheet pan. In mixer bowl combine the cake mix and butter together on high for 1 minute. Pour into the sheet pan, and bake according to box directions. Place in cooler. Cut 100 (2-inch) rounds and wrap for transport.
- For the Chocolate Decadence: Place powdered sugar and cream cheese in a mixer for 3 minutes until whipped and creamy. Add whole eggs and melted butter and whip for another minute. Then add melted chocolate and vanilla extract and mix for another minute, place in a 2-inch deep pan that has been sprayed with nonstick spray and bake in a preheated 300 degree F oven for about 30 minutes. Place in cooler to cool down. Place in pastry bag and prepare for transport.
- For the Chocolate Ganache: In a mixing bowl combine chocolate and heavy cream until it's of ribbon consistency. Place in pastry bag and prepare for transport
- For the Whipped Cream: In a cold stainless steel mixing bowl add heavy cream and mix until soft peaks form. Add powdered sugar and vanilla and mix on high for 1 minute until stiff peaks form. Place in piping bag and prepare for transport.
- For the Macadamia and Walnut Pralines: In a large skillet on high heat, place white sugar and brown sugar cook on high approximately 6 minutes until golden brown. Add butter, banana liqueur and brandy. Add heavy cream, macadamia nuts and walnuts and reduce for about 4 minutes or until a dark brown caramel color has formed. Continue stirring and keep a good eye on it. Place on sheet pan lined with parchment paper to cool. Wrap for transport.
- Assembling Dessert: Place butter cookie crusts on sheet pan, pipe ganache on bottom layer, followed by 1-ounce scoop of flan, pipe 1-ounce chocolate decadence onto flan. Add 1-ounce scoop of praline, top with whipped cream and garnish with 1/2 raspberry and edible orchid leaf.