Toffee Mousse - Drizzle Drizzle

Yields ~3 Cups

5 g | 2 tsp Gelatin
25 g | 1 Tbs + 2 tsp Cold Water
200 g | .75 c Heavy Cream
25 g | 1.5 Tbs Unsalted Butter
109 g | .5 c Heavy Cream
63 g | .3 c Brown Sugar
41 g | 2 Tbs + 2 tsp Egg Yolks
20 g | 1 Tbs + 1 tsp Water
10 g | 1 Tbs + 1 tsp Milk Powder
3 g | .5 tsp Salt

1) Bloom gelatin in cold water. Be sure to mix until its completely hydrated.

2) Whip the first heavy cream into stiff peaks and set aside.

3) Combine butter, second heavy cream, brown sugar, and salt in a small pot and boil for ~5 minutes or until it goes from pale to a light golden color. Or until mixture reaches 230 degrees.

Your toffee sauce should resemble this color.

*On its own, the step 3) makes a Toffee sauce that you can*
*Drizzle on fruit, ice cream, coffee, etc.*

4) Transfer to a new bowl and cool slightly before adding hydrated gelatin into the toffee sauce to melt.

5) In a separate bowl whisk yolks, water and milk powder over a double boiler until thick.

Use the same pot we made the toffee sauce in for the boiler to make clean up easier.

6) Move this mixture to a stand mixer and whip until pale and cool.

7) Fold whipped cream [Step 2)] into yolk mixture.

Before you progress check your Toffee Sauce. It should be liquid but NOT Hot. If it has begun to thicken, use the microwave in 10 second increments until the desired consistency is reached.

8) Strain Toffee Sauce into final mixture and fold until homogeneous.

Brown Butter Solids - A Quick Intermission

1 stick Butter
40 g | .3 c Non-Fat Milk Solids

1) Melt Butter in a small pot.

2) Add non-fat Milk Solids and stir constantly until solids turn golden.

3) Strain solids out and spread onto a paper towel to remove excess oil

Butter Crumb - Now for the Crunch

Yields enough for snacking.

65 g | .3 c White Chocolate
20 g | 1.25 c Rice Cereal
40 g | .3 c Chopped Pecans
30 g | .25 c Brown Butter Solids
A pinch Salt

1) Melt white chocolate in a medium bowl.

2) Roughly chop rice cereal in a food processor until desired texture.

3) Add all ingredients to the chocolate and mix until evenly distributed.

4) Spread onto a small sheet pan and cool in fridge for ~15 minutes.

5) Break apart into medium pieces or pulse into a crumb for sprinkling. Or whatever you want. We aren’t your parents.

Brown Butter Pecan Cake - Oh right this is a cake recipe.

Yields two 6’ cakes

165 g | .75 c Sugar
3 Eggs
337 g | 1.5 c Sour Cream
75 g | .3 c Brown Butter
192 g | 2 c Almond Flour
192 g | 2 c Ground Pecans
14 g | 1 Tbs + .5 tsp Baking Powder
3 g | .5 tsp Salt

1) Preheat oven to 350℉.

2) Spray two 6” cake pans with cooking oil and line with parchment.

3) Whip eggs & sugar until light and fluffy

4) Fold in sour cream and melted brown butter *(NOT the Brown Butter Solids)

5) Fold in remaining ingredients until smooth.

6) Evenly divide batter between the prepared cake pans.

7) Bake for about 35 minutes or until the tops are golden and slightly firm.

8) Remove from oven but leave in pans for at least 15 minutes.

White Chocolate Cream Cheese Brown Butter Frosting - Note to Self, Shorten This Title.

224 g | 1 c Cream Cheese (soft)
112 g | .5 c Unsalted Butter (soft)
165 g | 1 c White Chocolate
7 g | 1.3 tsp Lemon Juice
10 g | 1 Tbs + 1 tsp Brown Butter Solids
A Pinch Salt

1) In a mixer, paddle the butter and cream cheese until smooth and fluffy.

2) Slowly add melted white chocolate and mix until fully incorporated.

3) Add lemon juice, brown butter solids, and salt.

Whiplash Cake - ‘I love it when a plan comes together.’

1) Remove the Cakes from their pans and cut each in half.

2) Spread Toffee mouse between each layer.

3) Cover top and sides with the Frosting.

We made additional Toffee Sauce to drizzle on top, and broke off medium pieces of crumb to accompany each slice, but you can do whatever you like with the surplus frosting and mousse. The flavor is all there, so however you decide to dress it up it’ll be just as delicious as ours was; enjoy!

Brown Butter Pecan “Whiplash” Cake [GF]