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1
Place sugar in large saute pan on medium-high heat stirring for 8 minutes until caramel is dark.
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2
Incorporate all ingredients together in a mixer on medium speed for 3 minutes.
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3
Strain through a fine strainer, place in pan with caramel.
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4
Cover pan with aluminum foil and place in a water bath on medium heat for 1 hour and 20 minutes.
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5
Place in cooler to cool down for about 1 1/2 hours.
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6
Scoop out 1-ounce portions for serving, and wrap for transport.
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7
Place parchment paper on a sheet pan.
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8
In mixer bowl combine the cake mix and butter together on high for 1 minute.
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9
Pour into the sheet pan, and bake according to box directions.
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10
Place in cooler.
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11
Cut 100 (2-inch) rounds and wrap for transport.
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12
Place powdered sugar and cream cheese in a mixer for 3 minutes until whipped and creamy.
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13
Add whole eggs and melted butter and whip for another minute.
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14
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.
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15
Place in cooler to cool down.
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16
Place in pastry bag and prepare for transport.
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17
In a mixing bowl combine chocolate and heavy cream until it's of ribbon consistency.
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18
Place in pastry bag and prepare for transport
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19
In a cold stainless steel mixing bowl add heavy cream and mix until soft peaks form.
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20
Add powdered sugar and vanilla and mix on high for 1 minute until stiff peaks form.
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21
Place in piping bag and prepare for transport.
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22
In a large skillet on high heat, place white sugar and brown sugar cook on high approximately 6 minutes until golden brown.
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23
Add butter, banana liqueur and brandy.
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24
Add heavy cream, macadamia nuts and walnuts and reduce for about 4 minutes or until a dark brown caramel color has formed.
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25
Continue stirring and keep a good eye on it.
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26
Place on sheet pan lined with parchment paper to cool.
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27
Wrap for transport.
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28
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.
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29
Add 1-ounce scoop of praline, top with whipped cream and garnish with 1/2 raspberry and edible orchid leaf.
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30
A viewer, who may not be a professional cook, provided this recipe.
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31
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.