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Prep Time: 60 Minutes Cook Time: 105 Minutes |
Ready In: 165 Minutes Servings: 100 |
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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 |
2 (2-pound) boxes butter cake mix |
1 1/2 pounds unsalted butter |
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 |
50 raspberries, cut in 1/2 |
100 edible orchid leaves |
8 pounds melted chocolate |
6 cups heavy cream |
1/2 gallon heavy cream |
3/4 box powdered sugar |
3 ounces pure vanilla extract |
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:
1. Cuban Coffee Flan:
2. 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.
3. Butter Cookie Crust:
4. 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.
5. Chocolate Decadence:
6. 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.
7. Chocolate Ganache:
8. In a mixing bowl combine chocolate and heavy cream until it's of ribbon consistency. Place in pastry bag and prepare for transport
9. Whipped Cream:
10. 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.
11. Macadamia and Walnut Pralines:
12. 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.
13. Assembling Dessert:
14. 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.
15. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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