Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Tapas Dough 12.5 Ounces Flour 6 Egg Yolks 2 Ounces Milk 3.5 Ounces softened Unsalted Butter Swiss Meringue 7-8 Ounces Egg Whites – (from 7-8 eggs) 14 Ounces Powdered Sugar Assembly 3-4 cups Dulce de Leche Recipe Directions (Tapas Dough) Place flour, egg yolks and
Recipe provide by Chef Crusco Catering in Austin, Texas Ingredients 2 cups water 2 cups Vitamin D Milk 2 tsp Cocoa Powder (extra for dusting as garnish) 6 ounces Oaxacan or Dark Chocolate – chopped roughly 1 small pinch Cinnamon to taste 1/2 tsp Sugar or to taste Optional (whipped cream or marshmallows) 1/2 cup
Recipe created and provided by Chef Crusco Catering in Austin, Texas Ingredients Oaxacan Chocolate Cake Chocolate Ganache Chocolate Sorbet Cacao Nibs Candied Orange Peels 2 Navel Orange – supremes (explained below) Orange Puree 4 Navel Oranges 5.5 cups Vanilla sugar 2 tbsps. Vinagre de Jerez 6.5 cups fresh Orange Juice 10 Amaretto Cookies – crumbled
Recipe created and provided by Pilar Cabrera in Oaxaca, Mexico and Chef Crusco Catering in Austin, Texas Ingredients 1 cup Flour 2 tsps. Baking Powder 1/2 cup Cocoa Powder 4 Eggs – separated 1 small can Condensed Milk 1/2 cup Milk 1 tbsp. Vanilla Extract 3.25 ounces Butter – melted (plus extra for greasing the
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 6 Ounces Oaxacan or other Dark, Bittersweet Chocolate – finely chopped 2.25 cups Water 1 cup Sugar 3/4 cup of Cocoa Powder 1 pinch of Sea Salt 1/2 teaspoon Vanilla Extract 3 tbsps Cacao Nibs – for garnish Mint – for garnish Blackberries – for