Recipe created and provided by Chef Crusco Catering in Austin, Texas Ingredients 1 loaf Classic Pound Cake (or use brownies too – just break up) 1/2 gallon chocolate ice cream 1/2 gallon of vanilla ice cream (For the Meringue) 6 egg whites 1/4 teaspoon cream of tartar 6 ounces sugar (For garnish) Orange supremes (cut
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepes Recipe 2 large eggs (whites only) 1/2 cup sugar 1 tbsps. Orange Zest 1 tbsp. Grand Marnier Optional: Orange segments (supremes), Powdered Sugar, Grand Marnier and Chocolate Sauce Directions Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Whip eggs whites
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepes Recipe (Cut into rectangles that fit into an 8.5″ x 4.5″ Bundt pan) 1-2 cups Chocolate Ganache (use this base when cooled for best results) 1-2 cups Nutella (warm up in hot water for best results) 1 pack – Raspberries 1/2 cup Crème Fraiche
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepe Recipe (cut 8 crepes into 1/2 inch strips about 2-3 inches long) 2 tbsps. butter – (plus extra to butter a large ramekin dish) 1 cup milk 1/2 tsp. vanilla extract 2 tbsps. sugar Small Pinch salt 2 eggs – whisked and beaten 3 tbsps. Semi-sweet Chocolate
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepe Recipe Raspberry Marmalade 4-5 tbsps. Crème Fraiche or Cream Cheese (softened @ room temperature) 2 tbsps. Powdered Sugar Fresh Berries – raspberries and blackberries Garnish: Fresh Mint Directions Add the powdered sugar to the crème fraiche and mix (using a whisk) in a bowl