Pumpkin and Chocolate Napoleon, Eggs Benedict with Hollandaise

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Pumpkin & Chocolate

Puff Pastry Sheets 2 (pricked)

Dark Chocolate 6 oz

Heavy Whipping Cream 2 qts

White Chocolate 6 oz

Eggs.... 4 Separated

Sugar 8 oz

Pumpkin Puree 4 oz

Pumpkin Spice t

Nutmeg t

Cinnamon t

10 X Sugar

Method: On a cookie sheet, bake the puff pastry, set aside. In a stainless bowl, melt the chocolate with 8 oz heavy cream. In another stainless bowl, melt white chocolate with 6 oz heavy cream, set aside. Make the Pumpkin Mousse, in mixing bowl, whip egg yolks, adding 4 oz sugar until pale, pour into stainless bowl, whip heavy cream (qt), set aside, wash and dry mixing bowl, whip egg whites gradually adding sugar , until stiff peaks form. Fold half of whipped cream into yolks, add spices, fold pumpkin puree, then fold whipped whites into pumpkin mixture.. To assemble, on puff pastry sheet, cut in half length wise, on the bottom layer, spread with choc ganache, put puff pastry on top, then a layer of Pumpkin Mousse, topped with puff pastry. Cut into 2 inch strips... dust with 10 X sugar.

Eggs Benedict w/ Hollandaise


6 eggs separated English Muffins Spinach Leaves
Sliced Tomatoes 1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Method: whisk 4 egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.


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