Dessert Recipes From Disney Parks
Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets
Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar
For pumpkin beignets:
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
Remove with tongs or a slotted spoon and place on paper towels to drain.
Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
Serves 6 to 8
Streusel
1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted
Apricot-Orange Sauce
1/2 cup apricot jam
1/4 cup orange juice
Pumpkin Mousse
1 egg yolk or 1/4 cup pasteurized egg yolks
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream
Store-bought spice cake mix, prepared per package directions and cooled
1/2 cup Ocean Spray Craisins
For streusel:
Preheat oven to 325°F. Line a sheet pan with foil; set aside.
Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly.
Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown.
Set aside to cool; crumble into small pieces.
For orange sauce:
Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth.
For pumpkin mousse:
Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture.
Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture.
To serve:
Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce.
Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.
Jack Skellington Sugar Cookies
Makes 18 cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
Icing
2 egg whites
3 cups confectioner’s sugar
1/2 teaspoon almond extract
Black food coloring paste
Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside.
Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 400°F.
On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool completely before icing.
For icing:
Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.
Disney's Polynesian Resort at Walt Disney World Shares a Lesson in Tonga Toast
<VIDEO> http://youtu.be/MKp0gk_gMHY
Apple Crisp <VIDEO> http://youtu.be/BNwlqfePWFs
Serves 6
Apple Filling
1 1/2 pounds crisp apples, such as Fuji or Braeburn
3 tablespoons unsalted butter
3/4 cup sugar
1/4 cup fresh lemon juice
2 tablespoons Calvados (apple brandy)
2 teaspoons cornstarch
Crumble Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oats
1/4 cup chopped pecans
1/4 cup shredded coconut
3 tablespoons unsalted butter
Manchego Cheese Ice Cream
8 egg yolks
3/4 cup sugar
2 cups heavy cream
3 cups half-and-half
1 vanilla bean, split lengthwise
1/2 pound Manchego cheese, cut into 1 inch cubes
For apple filling:
Peel apples and cut into 1/4-inch dice. Set aside.
Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken. Serve warm.
For crumble topping:
Preheat oven to 350˚F.
Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.
For Manchego cheese ice cream:
Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon. Pour mixture into a large bowl.
Add cheese cubes and stir. Cool to room temperature, stirring occasionally. Once cooled, pour custard through a fine-mesh sieve into a large bowl. Discard cheese and vanilla bean. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.
To serve:
Spoon apple filling into serving dish and sprinkle with crumble topping.
Serve with a scoop of Manchego cheese ice cream on the side.
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