As part of our ongoing partnership with Butter of Europe, we’re asking our favorite chefs to create delicious dishes showcasing premium European butter. Here, pastry chef Ana Paola de Anda makes a delicious sticky toffee pudding using French butter.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Toffee Cake
INGREDIENTS
- 1 cup Dates
- ¾ cup Water
- ¾ tsp. Baking soda
- 1 cup AP flour
- ¾ tbsp. Baking powder
- ½ tsp. Salt
- 3 tbsp. Butter of Europe
- ¾ cup Sugar
- 2 ea. Eggs
- ¾ tsp. Vanilla extract
METHOD
- In a pot heat dates (pitted), water and baking soda until dates become soft and acquire a puree-like consistency.
- Remove from heat and blend.
- In a mixer using a paddle attachment, mix the date puree and sugar. Once incorporated slowly add eggs and vanilla.
- Add Butter of Europe.
- Add dry ingredients.
- Bake @350 F until golden brown 15-20 min approx.
- Let cool.
Toffee Glaze
INGREDIENTS
- 30 g. Butter of Europe
- 5 oz. Cream
- 76 g. Sugar
- tt. Salt
METHOD
- Bring butter and sugar to a boil.
- Whisk in cream, boil.
- Remove from heat and add salt to taste.
Cocoa Nib Pudding
INGREDIENTS
- 1 ¼ cup Half & half
- ¼ cup Cocoa nibs
- ¼ cup Sugar
- 1/8 cup Cornstarch
- 1/8 tsp. Salt
METHOD
- Blend everything.
- In a pot, bring everything to a boil.
- Strain.
Plating
- Once toffee cake is cool, use a circle cookie cutter to cut cake.
- Place a quenelle of vanilla ice cream on top of cake.
- Pipe cocoa nib pudding on top of cake.
- Sprinkled crushes pecan on plate.
- Pour toffee sauce over cake.
