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